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Cinnamon Cupcakes

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Looking for a delectable, small-batch cupcake recipe? These Cinnamon Cupcakes are the answer! Infused with cinnamon and orange zest, and topped with a creamy cinnamon buttercream frosting, they offer a delightful treat for any occasion.

Enjoy the cozy flavors of cinnamon in every bite, without the need for a large batch!

the frosted cupcakes on a serving stand.

Cinnamon Cupcakes

Samantha Pickthall
These small batch Cinnamon Cupcakes are infused with cinnamon and orange zest, and topped with a creamy cinnamon buttercream frosting!
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cake, Dessert
Servings 6 regular cupcakes
Calories 297 kcal

Ingredients
 
 

Cake

  • 3/4 cup (115g/4 oz.) all-purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 Tbsp orange zest
  • 70 g unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 2 Tbsp extra virgin olive oil
  • 1 tsp vanilla extract

Frosting

  • 40 g unsalted butter, softened to room temperature
  • 1 3/4 cups (250g/8.8 oz.) powdered sugar
  • 2 Tbsp whole milk
  • 1/2 tsp ground cinnamon, plus extra to dust on frosted cupcakes
  • 1/2 Tbsp orange zest

Instructions
 

Cake

  • Preheat the oven: Preheat the oven to 356ºF (180ºC). Line a 6-hole muffin/cupcake baking pan with regular-sized paper cups.
  • Mix dry ingredients: In a medium size mixing bowl, add flour, baking powder, salt, cinnamon, and orange zest. Whisk until well combined. Set aside.
  • Prepare the butter: In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Cream the butter: Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  • Add sugar: Add sugar and beat with the butter for 1 minute until pale and creamy. Scrape down the sides as needed.
  • Add egg: Add egg and beat for 20 seconds. Scrape down the sides as needed.
  • Incorporate wet ingredients: Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  • Combine with dry ingredients: Add the dry flour mixture and beat until incorporated, about 30 seconds. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cakes won't be as soft and fluffy.
  • Fill the cups: Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes. Note: I use a small ice cream scoop and place 2 scoops full into each cup.
  • Bake: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden.
  • Cool: Remove from oven and allow cupcakes to cool in pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
  • Carefully transfer to a wire rack to cool completely.

Frosting

  • Prepare the butter: In a large mixing bowl, add softened butter. Use either electric hand beaters or a stand mixer with the paddle attached, beat butter for a few seconds to break it up and it begins to turn creamy.
  • Make the frosting: Sift in the powdered sugar then add the cinnamon, milk and orange zest. Beat for 30 seconds – 1 minute until well combined and creamy. Scrape down the sides as needed.
  • Frost the cupcakes: Spread frosting onto cooled cupcakes and dust with a little extra ground cinnamon if desired. Enjoy!

Video

Notes

Store: In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Nutrition

Calories: 297kcalCarbohydrates: 61gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 69mgSodium: 186mgPotassium: 61mgFiber: 1gSugar: 12gVitamin A: 530IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Keyword 6 cupcakes, cinnamon, cinnamon cupcakes
Tried this recipe? Let us know how it was!
One of the frosted cupcakes.

Cinnamon Cupcakes Recipe

These cinnamon cupcakes are perfect for weekly snacks, weekend family gatherings, or school fundraisers. They’re also lunch box-friendly, making them great for school and work.

Ideal for the fall season and festive occasions, these cozy cinnamon cupcakes are a hit during Thanksgiving and holiday celebrations!

I’ve included freshly grated orange zest in both the batter and frosting, as orange pairs beautifully with cinnamon. The combination of orange, cinnamon, and vanilla creates the perfect fall cupcake recipe!

A bite taken out of one cupcake to show the fluffy texture inside.

What is the Secret to Moist Cupcakes?

The secret to moist cupcakes is using the right combination of fats, such as butter and oil. Butter adds flavor, while oil helps retain moisture. Additionally, incorporating ingredients like yogurt, sour cream, or buttermilk can enhance moisture. Ensure not to over-bake the cupcakes, as this can dry them out.

The individual ingredients laid out to show what you need to make this recipe.

How Do you Make Cupcakes That Don’t Dome?

To make cupcakes that don’t dome, bake them at a lower temperature, such as 325°F instead of 350°F. This slower rise helps maintain a flat top. Additionally, avoid over-mixing the batter, which can cause excess air and result in domed cupcakes.

Cinnamon cupcake preparation.

Expert Tips

  • Room Temperature Ingredients: Ensure that the butter, egg and milk are at room temperature before starting. This improves their ability to emulsify, resulting in a smoother, more cohesive batter.
  • Avoid Ovemixing: Avoid overmixing the cake batter after adding the dry flour ingredients to keep the cake light, tender, and moist.
  • How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.
Cinnamon cupcake batter before baking.

Can I Make Cupcakes Ahead of Time for a Party?

Yes, you can make cupcakes ahead of time for a party. Bake them 1-2 days in advance and store in an airtight container at room temperature. Prepare the frosting in advance and refrigerate, then frost the cupcakes on the day of the party for the best results.

Making cinnamon cupcake frosting.

How To Store Cinnamon Cupcakes

Store: In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Best Cupcake Recipes

  • Indulge in the ultimate chocolate experience with Chocolate Cupcakes, rich and decadent to satisfy any sweet tooth!
The cupcakes frosted and dusted with cinnamon.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

4 Comments

  1. Hi, This recipe looks delicious but surely over 5 hours prep time is excessive for just 6 cup cakes! 🙂

    p.s just made your delicious ‘The Best Date Loaf’. 2nd time of making, such an easy recipe and everyone loves it.

    1. Hi Kathryn! Oh, you caught a sneaky typo there! I promise I’m not trying to test your patience with a 5-hour cupcake marathon, let’s just call it an overly enthusiastic test of endurance. I’ll get that corrected to a more realistic prep time. Thanks for keeping an eye out!

      I’m so happy to hear the date loaf has been a hit not once, but twice! Thanks Kathryn! Happy baking!

5 from 3 votes (2 ratings without comment)

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