Go Back
–+ servings
Moist Cinnamon Cupcakes

Moist Cinnamon Cupcakes that Bring Fall Comfort to Your Table

Delight in these Moist Cinnamon Cupcakes that bring cozy, sweet, and spicy flavors, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Works alongside baking powder for texture.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Cinnamon Key flavor profile.
  • 3/4 cup Granulated Sugar Adds sweetness.
  • 3/4 cup Dark Brown Sugar Provides depth; light brown sugar is an alternative.
  • 2 large Eggs Use room temperature for best results.
  • 1 cup Sour Cream Can be swapped with Greek yogurt.
  • 1/2 cup Vegetable Oil Can use melted coconut oil.
  • 2 teaspoons Vanilla Extract Enhances flavor.
For the Buttercream
  • 1/2 cup Butter At room temperature.
  • 2 cups Powdered Sugar Sifted for best consistency.
  • 1-2 tablespoons Whole Milk Use any milk variety.

Equipment

  • 12-cup cupcake pan
  • mixing bowls
  • electric mixer
  • spatula
  • piping bag

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a cupcake pan with liners.
  2. Sift together flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl. Blend in sugars.
  3. Whisk eggs with sour cream, vegetable oil, and vanilla extract in another bowl until blended.
  4. Combine wet and dry mixtures gently with a spatula until no flour streaks remain.
  5. Fill cupcake liners two-thirds full and bake for 20-22 minutes or until a toothpick comes out clean.
  6. Cool cupcakes in the pan for 5-10 minutes before transferring to a wire rack.
  7. Beat butter until creamy, gradually adding powdered sugar, vanilla, and milk until fluffy.
  8. Separate buttercream, mix half with cinnamon, and pipe a swirl on each cupcake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing.

Tried this recipe?

Let us know how it was!