Cinnamon Cupcakes (VIDEO)

5 from 6 votes

Fragrant and sweet cinnamon cupcakes with cream cheese frosting that adds just the right amount of rich tangy goodness. Moist cinnamon muffins with a hint of warmth from the cinnamon spice and topped with a silky smooth cinnamon cream cheese frosting, making these the most irresistibly delicious cupcakes.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: large

Calories: 537kcal

Author: Katalin Nagy

Equipment

Ingredients

For the brown sugar cinnamon cupcakes

100 g Unsalted butter room temperature
50 g Granulated sugar
50 g Brown sugar
1 Egg room temperature
135 g All purpose
½ teaspoon Cinnamon
½ teaspoon Baking powder
¼ taspoon Salt
100 g Whole milk room temperature, full fat (3%)
½ teaspoon White vinegar
½ teaspoon Baking soda

For the Cinnamon cream cheese frosting

300 g Cream cheese full fat (33%+) eg. Philadelphia
100 g Mascarpone full fat (41%+). Can be substituted with the same amount very cold! 36% heavy cream
50 g Powdered sugar sifted
1 teaspoon Ground Cinnamon

Metric - US Customary

Instructions

For the brown sugar cinnamon cupcakes

Heat oven to 175 C / 347°F (no fan)
With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
Spoon or pipe the mixture into Cupcake pan till approx. ¾. This batch makes 6 large cupcakes
Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before decorating

Cream cheese frosting

Whip all ingredients (cold) except cinnamon with an electric hand mixer for 2-3 minutes
When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny
Divide the frosting into two and fold ground cinnamon into one of them. Leave the other one without cinnamon, perhaps add a small amount of vanilla extract

Assembling

Place the 2 different flavors of frostings next to each other onto a kitchen foil, then roll up the kitchen foil and place it into a piping bag fitted with a round nozzle tip
Pipe frosting on top, then decorate with a cinnamon stick
Store refrigerated for 2-3 days

Video

Notes

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
The egg, butter, and milk should be used at room temperature to make the cupcakes
Use full-fat milk and high-quality cream cheese and mascarpone when making the cream cheese frosting

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Each oven is different so you might need to adjust the baking time slightly
Do not overbake your cupcakes as that can result in dry texture
It is very important that while whipping up the cream cheese frosting, you do not over beat it as it can become runny

Nutrition