This delightful recipe was originally shared in October 2021 and has since been updated with refreshed images and enhanced instructions to ensure your baking success.

Cinnamon is undeniably one of my most cherished spices to incorporate into baked goods. Its warm, inviting aroma and subtly sweet, spicy flavor evoke a sense of coziness and comfort that’s hard to beat. If you love cinnamon as much as I do, you’ll adore how it infuses every element of these cupcakes.

Each individual cupcake boasts a captivating cinnamon swirl running through its tender crumb, ensuring a burst of spiced flavor in every single bite. To elevate the experience, a delicate sprinkle of cinnamon sugar is added just before baking, creating a beautifully caramelized top crust. The grand finale is a generous dollop of our signature super creamy brown sugar cinnamon buttercream, which adds an irresistible richness and a perfect balance of sweetness and spice.

If your heart truly belongs to cinnamon, don’t stop here! You simply must explore other cinnamon-centric delights like this indulgent cinnamon pie, the perfectly spiced cinnamon swirl muffins, and these quick and easy cinnamon donuts!

Why You’ll Love These Cinnamon Swirl Cupcakes

These cinnamon swirl cupcakes are more than just a dessert; they are an experience. Crafted for both novice and experienced bakers, this recipe combines simplicity with sensational flavor. Here’s a closer look at what makes these cupcakes an absolute must-try:

• Effortless Simplicity: The cupcake base is inspired by my popular strawberry filled cupcakes, a testament to its foolproof nature. The method relies on the classic creaming technique, where butter and sugar are beaten together until light and fluffy before gradually incorporating the remaining wet and dry ingredients. This ensures a consistent, tender crumb every time, making it accessible for bakers of all skill levels.
• Signature Cinnamon Swirl: What truly sets these cupcakes apart is the mesmerizing cinnamon swirl. Layers of rich cupcake batter are carefully alternated with a vibrant cinnamon sugar mixture. A gentle swirl with a toothpick then creates beautiful ribbons of spice throughout the cupcake, guaranteeing a delightful cinnamon kick in every bite. This visual and flavorful element makes each cupcake feel extra special.
• Irresistible Cinnamon Sugar Topping: Just before these beauties enter the oven, a final sprinkle of cinnamon sugar adorns the top of each cupcake. This not only enhances the cinnamon flavor profile but also creates a slightly crisp, sweet crust during baking, adding an extra layer of texture and a glistening finish that is utterly appetizing.
• Velvety Brown Sugar Cinnamon Frosting: The crowning glory of these cupcakes is a super creamy brown sugar cinnamon buttercream. This American buttercream starts by creaming softened butter with light brown sugar, which imparts a deeper, more complex sweetness compared to white sugar. Confectioners’ sugar, vanilla, salt, and extra cinnamon are then added, culminating in a frosting that is rich, perfectly spiced, and incredibly smooth – ideal for piping beautiful swirls.
• Accessible Ingredients: You don’t need to hunt for exotic ingredients to make these cinnamon swirl cupcakes. The recipe utilizes common pantry staples that you likely already have on hand, making it incredibly convenient to whip up a batch whenever a cinnamon craving strikes. From flour and sugar to butter and eggs, simplicity is key without compromising on flavor.

Essential Ingredients for Your Cinnamon Cupcakes

Crafting perfect cinnamon swirl cupcakes begins with selecting the right ingredients and understanding their roles. Here’s a detailed look at the core components:

• Sour Cream: This ingredient is a secret weapon for moist and tender cupcakes. I prefer using full-fat sour cream as its higher fat content contributes to a richer flavor and a supremely soft texture. If sour cream isn’t available, full-fat Greek yogurt makes an excellent substitute, offering similar moisture and tanginess. Ensure it’s at room temperature for optimal mixing.
• Butter: For the ultimate creamy and rich flavor, I consistently opt for European-style butter, such as KerryGold. These butters typically have a higher butterfat content compared to standard American butter, which translates to a more decadent cupcake crumb and a remarkably smoother, more stable buttercream frosting. Always use unsalted butter to control the salt content in your baking, and make sure it’s at room temperature.
• Buttermilk: Essential for a truly moist and tender cupcake, buttermilk reacts with the baking powder to create a light and airy texture. Its subtle acidity also adds a wonderful depth of flavor. If you don’t have buttermilk on hand, you can easily make a substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk and letting it sit for 5-10 minutes until it slightly curdles.
• All-Purpose Flour: This recipe has been meticulously tested and perfected using standard all-purpose flour. It provides the necessary structure for the cupcakes without making them dense. While other flours might work, for best results and the intended soft texture, stick with all-purpose. Proper measurement is crucial – avoid packing it down!
• Baking Powder: As a primary leavening agent, baking powder is responsible for the cupcakes’ rise and fluffy texture. It’s vital to ensure your baking powder is fresh and active. An expired or inactive leavening agent will result in flat, dense cupcakes. Always check the expiration date before you start baking.
• Granulated Sugar: Used in both the cupcake batter and the cinnamon sugar swirl, granulated sugar provides sweetness and helps create a tender crumb.
• Brown Sugar (for frosting): Light brown sugar in the frosting adds a molasses-rich depth of flavor and a wonderfully soft texture that complements the cinnamon beautifully.
• Confectioners’ Sugar: The base of the buttercream, providing sweetness and structure. Sifting it can help prevent lumps.
• Vanilla Extract: A staple in most baking, vanilla enhances all the other flavors, adding warmth and depth to both the cupcakes and the frosting.
• Ground Cinnamon: The star of the show! Used generously throughout the batter, swirl, and frosting to deliver that undeniable, comforting cinnamon flavor.
• Kosher Salt: A small amount of salt balances the sweetness and enhances the overall flavor profile. (Refer to notes for substitutions).
• Heavy Cream: Used in the buttercream to achieve that luxurious, creamy consistency, allowing for beautiful piping.

How to Bake Perfect Cinnamon Swirl Cupcakes: A Step-by-Step Guide

Baking these cinnamon swirl cupcakes is a delightful process that yields incredibly delicious results. Follow these detailed steps to create your own batch of spiced perfection:

Step 1: Prepare the Cinnamon Sugar Swirl. In a small bowl, whisk together the ½ cup of granulated sugar and 1 ½ teaspoons of ground cinnamon until thoroughly combined. This mixture will create the beautiful swirls and the crunchy topping. Set it aside for later use.

Step 2: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 cup of granulated sugar. Beat on medium-high speed for about 2-3 minutes until the mixture is visibly lightened in color, fluffy, and well combined. This step is crucial for incorporating air and creating a tender cupcake texture.

Step 3: Add Eggs and Vanilla. To the creamed butter and sugar, add the large eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract. Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed and no pockets of unmixed butter remain.

Step 4: Incorporate Sour Cream. Add the room temperature sour cream to the mixture. Beat on medium-low speed until it is just combined. Be careful not to overmix at this stage; simply mix until everything is homogenous.

Step 5: Alternate Dry Ingredients and Buttermilk. With the mixer running on its lowest speed, gradually add the dry ingredients (flour, baking powder, salt) to the wet mixture in two or three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; overmixing will lead to tough cupcakes.

Step 6: Fill and Swirl Cupcakes. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners. Using an ice cream scoop or spoon, place approximately one tablespoon of cupcake batter into the bottom of each liner. Sprinkle about 1 teaspoon of the prepared cinnamon sugar mixture over the batter. Add another tablespoon of batter on top. Using a toothpick or a skewer, gently swirl the cinnamon sugar and batter together to create a marbled effect. Finish by sprinkling a final teaspoon of cinnamon sugar over the top of each cupcake. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Step 7: Prepare Brown Sugar Buttercream (Part 1). In a clean stand mixer bowl fitted with the paddle attachment, beat the softened unsalted butter and light brown sugar together on low speed until they are thoroughly combined and smooth. Gradually add the confectioners’ sugar, a little bit at a time, continuing to mix on low speed to avoid a sugar cloud.

Step 8: Prepare Brown Sugar Buttercream (Part 2). Once all the confectioners’ sugar is incorporated, increase the mixer speed to medium-high and beat for 2 minutes until the frosting becomes very thick and fluffy. Stop the mixer and add the kosher salt, vanilla extract, and ground cinnamon. Beat again on medium-high speed for another 2 minutes to ensure all flavors are well distributed. Finally, turn the mixer to its lowest speed and slowly pour in the heavy cream. Mix for just one more minute until the frosting is incredibly creamy, smooth, and easily spreadable. Transfer the frosting to a piping bag fitted with a Wilton 4B tip (or your preferred piping tip) and generously frost the completely cooled cupcakes. For an extra touch, sprinkle a little more cinnamon sugar on top of the frosted cupcakes before serving.

Expert Tips & Tricks for Flawless Cinnamon Cupcakes

Achieving bakery-quality cinnamon cupcakes at home is easier than you think with these expert tips and tricks:

• Accurate Ingredient Measurement is Key: For consistent and professional baking results, I cannot stress enough the importance of measuring ingredients by weight using a digital kitchen scale. This metric method is far more accurate than volumetric cup measurements, especially for dry ingredients like flour. Precision ensures your cupcakes are perfectly soft and fluffy, not dry or dense. If you choose to use cups, refer to the next tip.
• Proper Flour Measurement (If Using Cups): If you are measuring flour with cups, it’s critical to do it correctly. Many people inadvertently pack too much flour into their measuring cups, which can lead to excessively dry cupcakes. To avoid this, first fluff up the flour in its container with a fork or spoon, then gently spoon it into your measuring cup until it overflows slightly. Finally, level it off with a straight edge, such as the back of a knife, without packing it down.
• Avoid Overfilling Cupcake Liners: To prevent your cupcakes from overflowing and baking unevenly, only fill your cupcake liners about ¾ of the way full. This allows ample space for the batter to rise beautifully without spilling over, resulting in perfectly domed tops.
• Embrace Room Temperature Ingredients: This is a non-negotiable tip for achieving the best texture in both your cupcakes and frosting. Room temperature butter, eggs, sour cream, and buttermilk emulsify much more effectively, leading to a smoother batter and a creamier, more cohesive frosting. If you’re baking in a colder environment, plan ahead by taking these ingredients out of the fridge at least 1-2 hours before you start. Cold butter for frosting, for example, will not cream properly and will result in a lumpy, unmanageable frosting that’s difficult to pipe.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix the batter only until the flour streaks have just disappeared. Overmixing develops the gluten in the flour, which can lead to tough, rubbery cupcakes. A few lumps are perfectly fine!
• Cool Completely Before Frosting: Patience is a virtue here! Ensure your cupcakes are completely cooled to room temperature before applying the frosting. Attempting to frost warm cupcakes will cause your beautiful buttercream to melt and slide right off, creating a messy situation.
• Proper Storage for Freshness: While irresistible fresh, these cupcakes can be stored effectively. Refer to the FAQ section for detailed storage instructions to keep them moist and delicious for days.

Recipe FAQs: All Your Cinnamon Cupcake Questions Answered

Here are some frequently asked questions to help you master these delicious cinnamon swirl cupcakes:

Discover More Cinnamon-Inspired Delights!

If these cinnamon swirl cupcakes have captured your heart, you’re in for a treat! The world of cinnamon-infused baking is vast and wonderful. Here are some more of my favorite recipes that celebrate this comforting spice:

Cinnamon Cupcakes with Brown Sugar Cinnamon Buttercream

Ella Gilbert

Nutrition