When the smell of cinnamon fills your kitchen, it feels warm and comforting right away. That’s what makes cinnamon cupcakes so special. They’re soft, sweet, and full of cozy flavor. Perfect for a quiet day or sharing with friends, these cupcakes bring more than just taste—they bring comfort and joy.
Why We Love These Cinnamon Cupcakes
Cinnamon cupcakes aren’t your everyday dessert—they’re little clouds of spiced sweetness that never fail to impress. Here’s why they’ve earned a top spot in many kitchens:
- Warm flavor: The cinnamon adds depth and a gentle heat that balances the sweetness beautifully.
- Simple ingredients: You probably already have everything in your pantry.
- Soft, moist texture: Thanks to the sour cream and butter, each bite is tender.
- Versatile occasions: They work for holidays, birthdays, or a cozy evening at home.
- Crowd-pleasers: Whether it’s kids or grown-ups, everyone loves the nostalgic flavor.
Baking these feels like creating something special without the stress.
Ingredients
Cake flour: Gives the cupcakes a soft, tender texture. Don’t substitute with all-purpose flour as it changes the texture.
Baking powder: Essential for the cupcakes to rise and become fluffy. Don’t use baking soda instead.
Salt: Enhances the flavor without making it salty.
Unsalted butter: Adds moisture and flavor. You can use salted butter but reduce the salt in the recipe.
Granulated sugar: Sweetens the cupcakes and helps keep them moist.
Ground cinnamon: Gives the cupcakes their warm, spicy flavor.
Vanilla extract: Adds a rich depth of flavor.
Eggs: Whole eggs are needed for moisture and texture.
Milk: Whole milk works best for moist, soft cupcakes. Lower-fat milk may make them drier.her batter.
How to Make Cinnamon Cupcakes
Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
Mix dry ingredients in a bowl: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream the butter and sugar in a large bowl until light and fluffy. This adds air and makes your cupcakes soft.
Add eggs and vanilla one at a time, mixing well after each.
Alternate adding dry mix and liquids (sour cream and milk) to the butter mixture. Start and end with the dry mix. Don’t overmix.
Spoon the batter into cupcake liners, filling about 3/4 full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Cool completely on a wire rack before frosting.
Making the Frosting:
Beat the butter until creamy.
Add powdered sugar a little at a time.
Mix in cinnamon, vanilla, and milk until fluffy and spreadable.
Expert Tips for Perfect Cinnamon Cupcakes
Room temperature ingredients make a huge difference in texture.
Don’t overmix once the flour is in—this keeps the cupcakes soft.
Use a cookie scoop to evenly portion your batter.
Check doneness with a toothpick—if it’s clean, they’re ready.
Cool before frosting to avoid melting the buttercream.
A sprinkle of cinnamon sugar on top adds an extra layer of spice and a bit of crunch.
Cinnamon Cupcake Variations You’ll Love
Looking to shake things up? Try one of these fun twists:
Cinnamon Apple Cupcakes: Fold in ½ cup of diced apples into the batter.
Churro Cupcakes: Roll the frosted cupcakes in cinnamon sugar.
Cream Cheese Frosting: Replace buttercream with tangy cream cheese for depth.
Gluten-Free Version: Swap flour with a 1:1 gluten-free baking blend.
Vegan Option: Use flax eggs and plant-based milk and butter substitutes.
These versions let you tailor the recipe to dietary needs or flavor preferences.
Serving Cinnamon Cupcakes
These cupcakes are more than dessert—they’re a vibe. Here’s how to serve them:
With a chai latte or hot cocoa for ultimate cozy vibes.
Dust with cinnamon sugar before serving.
Add a cinnamon stick garnish for a festive touch.
Serve on a wooden tray with a linen napkin for that warm, rustic look.
Perfect for brunch or fall parties when you want to wow your guests.
Presentation matters, especially when you’re sharing them with friends or posting your bake online.
More Cupcake recipes you will love!
Frequently Asked Questions About Cinnamon Cupcakes
What makes cinnamon cupcakes moist and fluffy?
The combination of sour cream and butter, and not overmixing helps keep the cupcakes soft and airy.
Can I make cinnamon cupcakes ahead of time?
Absolutely. Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost the next day for best results.
How do I store leftover cinnamon cupcakes?
Keep them in an airtight container in the fridge for up to 4 days. Let them sit at room temp for 10 minutes before serving.
Can I use cinnamon oil instead of ground cinnamon?
Cinnamon oil is potent. If using, adjust to only a drop or two and test the flavor first. Ground cinnamon gives a more even and gentle spice.
Cinnamon Cupcakes
Equipment
- Muffin Tin
- Hand Mixer
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup unsalted butter for frosting
- 2 cups powdered sugar for frosting
- 1 tsp ground cinnamon for frosting
- 2 tbsp milk for frosting
- 1/2 tsp vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add eggs and vanilla one at a time, mixing well after each.
- Alternate adding dry mix and liquids (sour cream and milk) to the butter mixture. Start and end with the dry mix. Don’t overmix.
- Spoon the batter into cupcake liners, filling about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
- Beat the butter for the frosting until creamy, then add powdered sugar little by little.
- Mix in cinnamon, vanilla, and milk until fluffy and spreadable.