Cinnamon Cupcakes
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.
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.
Notes
Feel free to add a sprinkle of cinnamon sugar on top for an extra touch!