Cinnamon Cupcakes with Vanilla Cinnamon Buttercream: A Sweet and Spicy Delight

These cinnamon cupcakes are the perfect blend of warm spices and sweet vanilla, delivering a light and fluffy texture in every bite. replaces the word nice with emptypped with a rich cinnamon and vanilla buttercream, these cupcakes are irresistible to any cinnamon lover. Whether you’re baking for a special occasion or just craving a comforting treat, these cupcakes are sure to impress with their moist crumbs and creamy, flavorful frosting.

Why you’ll love this recipe:

You’ll love this recipe for its balanced blend of cinnamon and vanilla, which creates a comforting, aromatic flavor in both the cupcake and the buttercream. The addition of sour cream makes the cupcakes extra moist, while the cinnamon buttercream adds a rich, sweet finish. Perfect any time of year, these cupcakes are simple to make and can easily be customized with additional toppings like a sprinkle of cinnamon or a dusting of powdered sugar.

Perfect opportunity:

These cinnamon cupcakes are perfect for any occasion, from birthday parties to casual afternoon treats. They pair wonderfully with a cup of coffee or tea, making them perfect for brunch or a sweet snack. Their warm, spicy flavors make them especially suited to fall and winter gatherings, but they’re delicious year-round!

Decorating tips:

For the perfect finish, sprinkle the cupcakes with a pinch of cinnamon. For a more playful touch, you can also drizzle them with a little caramel sauce or add a cinnamon stick as a garnish. If you want to make them even more special, consider adding a swirl of whipped cream or even some sprinkles for extra flair.

For the cupcakes:

• 80 g boiling water
• 80 g whole milk, at room temperature
• 220 g all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ tsp baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 75 g vegetable oil (such as canola oil)
• 200 g granulated sugar
• 2 large eggs, at room temperature
• 25 g sour cream
• 2 teaspoons vanilla extract

For the cinnamon vanilla buttercream:

• 200 g butter at room temperature
• 330 g caster sugar
• 2 teaspoons vanilla extract
• 1 tablespoon whole milk, at room temperature
• 2 teaspoons cinnamon

Instructions:

1. Prepare the wet ingredients: In a bowl, combine boiling water and room temperature milk. Let cool slightly.
2. Mix the dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt and cinnamon.
3. Mix the wet ingredients: In a large bowl, whisk together vegetable oil and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Beat in sour cream and vanilla extract until well combined.
4. Add the dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Mix until well combined, being careful not to overmix.
5. Cook: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Divide the batter evenly among the liners, filling each liner about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
6. Prepare the buttercream: In a large bowl, beat the butter until light and fluffy. Gradually add the icing sugar and mix until smooth. Add the vanilla extract, milk and cinnamon and continue beating until the frosting is well combined and fluffy.
7. Frost the cupcakes: Once the cupcakes are cooled, frost them with the cinnamon vanilla buttercream using a piping bag or spatula.

Enjoy your cinnamon cupcakes with their deliciously spicy buttercream!