Recipe Info
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
🛒 Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
½ cup whole milk
For the Cinnamon Sugar Topping:
2 tbsp granulated sugar
½ tsp cinnamon
For the Cinnamon Swirl Frosting:
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream (or milk)
1 tsp ground cinnamon
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Make the Batter
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients and milk/sour cream, mixing until just combined.
3. Fill & Sprinkle
Divide batter evenly among cupcake liners (about ¾ full).
Mix the cinnamon sugar topping and sprinkle a little over each cupcake before baking.
4. Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
5. Make the Frosting
Beat butter until creamy (2 minutes).
Gradually add powdered sugar, 1 cup at a time.
Add vanilla, cinnamon, and cream; beat until fluffy and spreadable.
Optional: swirl in extra cinnamon for a marbled “snickerdoodle” look.
6. Frost & Serve
Pipe or spread frosting onto cooled cupcakes.
Dust lightly with more cinnamon sugar for a bakery-style finish.
💡 Tips
Use room temperature ingredients for a smooth batter.
Substitute brown sugar for half the white sugar for a richer flavor.
Store cupcakes in an airtight container for up to 3 days (or refrigerate for up to 5).