Cinnamon Cupcakes

close up of the cinnamon vanilla cupcakes showing the cinnamon cream cheese frosting swirls and the cinnamon swirls inside the vanilla cupcakes

5 from 2 votes

These moist vanilla cupcakes with a cinnamon swirl are the perfect cupcakes to serve up in the fall especially when topped with a cinnamon cream cheese frosting!

Prep Time15

Cook Time18

Cool Time30

Total Time1 3

Servings: cupcakes

Author: Miranda Couse

Ingredients

Vanilla Cupcakes

½ cup whole milk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
¾ cup granulated sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Cinnamon Swirl

½ cup light brown sugar packed
2 teaspoons ground cinnamon

Cinnamon Cream Cheese Frosting

½ cup butter room temperature
8 ounces cream cheese room temperature
4 ½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions

Vanilla Cupcakes

Preheat your oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl, add ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until the eggs are thoroughly incorporated.
In a separate large bowl, add in the ¾ cup granulated sugar, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Using a dry whisk, whisk until combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Scrape down the sides of the bowl and whisk in any remaining flour mixture.
Fill each cupcake liner with 2 tablespoons of batter.

Cinnamon Sugar Swirl

In a small bowl, add the ½ cup light brown sugar and 2 teaspoons ground cinnamon. Stir until the cinnamon is evenly distributed in the brown sugar.
Sprinkle a teaspoon of the cinnamon swirl mixture on top of the cake batter.
Top the cinnamon layer with another 2 tablespoons of cake batter.
Using a skewer, toothpick, or butter knife, gently swirl the cinnamon mixture and cake batter together.
Place the cupcakes in the preheated oven and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool for 5 minutes and turn out onto the wire rack to cool completely.

Cinnamon Cream Cheese Frosting

In a large bowl, add the ½ cup butter and 8 ounces cream cheese. Using a hand mixer on medium speed, beat until smooth and well combined.
Add the 4 ½ cups powdered sugar, ½ cup at a time, and beat until incorporated before adding the next ½ cup of powdered sugar. Continue adding the powdered sugar ½ cup at a time until all of the powdered sugar is incorporated.
Once all of the powdered sugar has been incorporated, add the 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Beat an additional 1 minute until light and fluffy.
Transfer the frosting to a piping bag fitted with a Wilton 1M piping tip.
Pipe a tall swirl of frosting on the top of the completely cooled cupcakes.
Sprinkle any additional cinnamon sugar mixture on top of the frosting.
Store the cupcakes in an airtight container in the fridge for up to 3 days.

Notes

Storage: Because of the cream cheese frosting, store the cupcakes in an airtight container in the fridge for up to 5 days. Let the cupcakes come up to room tempeature for 15 to 20 minutes before eating.

Nutrition