Cinnamon Cupcakes
These small batch Cinnamon Cupcakes are infused with cinnamon and orange zest, and topped with a creamy cinnamon buttercream frosting!
Servings 6 regular cupcakes
Calories 297kcal
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: 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