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the frosted cupcakes on a serving stand.
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Easy Small Batch Cinnamon Cupcakes

These Easy Cinnamon Cupcakes are infused with cinnamon and orange zest with a creamy cinnamon buttercream frosting. Recipe makes 6 regular cupcakes.
Course Cake, Dessert
Keyword 6 cupcakes, cinnamon, cinnamon cupcakes
Prep Time 5 hours 30 minutes
Cook Time 20 minutes
Total Time 5 hours 50 minutes
Servings 6 regular cupcakes
Calories 297kcal

Ingredients

Cake

  • 3/4 cup (115g) plain/all purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1/4 tsp fine salt, or Kosher salt
  • 1 tsp ground cinnamon
  • 1 Tbsp finely grated orange zest
  • 70 g unsalted butter, softened to room temperature
  • 1/3 cup golden or white granulated sugar
  • 1 large egg, at room temperature, (approx. 55g-60g in shell)
  • 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) icing/confectioners sugar
  • 2 Tbsp whole milk
  • 1/2 tsp ground cinnamon, plus extra to dust on frosted cupcakes
  • 1/2 Tbsp finely grated orange zest

Instructions

Cake

  • Preheat the oven to 180ºC (356ºF). Line a 6-hole muffin/cupcake baking pan with regular-sized paper cups.
  • In a medium size mixing bowl, add flour, baking powder, salt, cinnamon, and orange zest. Whisk until well combined. Set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • 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 and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
  • Add egg and beat for 20 seconds. Scrape down the sides as needed.
  • Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  • 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.
  • 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 for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden.
  • Remove from oven and allow cupcakes to cool in pan for 5 minutes.
  • Carefully transfer to a wire rack to cool completely.

Frosting

  • 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.
  • Add icing sugar, milk, cinnamon, and orange zest. Beat for 30 seconds - 1 minute until well combined and creamy. Scraping down the sides as needed.
  • Spread frosting onto cooled cupcakes and dust with a little extra ground cinnamon if desired.
  • Serve and enjoy!

Video

Notes

Bring the cold ingredients to room temperature before starting - your butter, egg, and milk must be at room temperature for best results and to properly emulsify with the other ingredients. 
Measure your flour correctly - use my handy guide here to find out how to measure basic baking ingredients for recipe success. 
Don’t over-beat the batter - mix until the flour is incorporated. Use a spatula to gently fold in any remnants of flour around the sides of the bowl. If you over-beat, your cupcakes won’t come out as soft and fluffy.
To dust frosting with cinnamon - I like to use a small sieve or fine mesh tea strainer with the ground cinnamon inside to dust over the cupcakes. 
Store frosted cinnamon cupcakes in a sealed airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator for a further 1-2 days if needed to keep them fresh from inside humid temperatures.
To make cakes without frosting a day ahead - make just the cakes following the recipe instructions, do not make the frosting. Cool and store cupcakes in a sealed airtight container, at room temperature, overnight, or for 48 hours. Make the frosting as per the recipe instructions and spread it onto the cupcakes. Serve! 
Freeze cupcakes without frosting - allow cakes to cool completely after baking. Wrap them individually in plastic cling wrap and place them all into an airtight sealed container or large freezer-friendly zip lock bag. Freeze for up to 2 months. 
To defrost frozen cupcakes without frosting - remove them from the freezer and transfer them to the refrigerator, still wrapped in the container/bag, and allow them to thaw overnight. The next day, remove from the container/bag and unwrap each. Place them on a plate/board and sit them on your kitchen bench to come to room temperature. To frost, follow the recipe instructions to make the frosting and spread it onto the thawed cupcakes. Enjoy!

Nutrition

Calories: 297kcal | Carbohydrates: 61g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 186mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg