Cinnamon Sugar Swirl Cupcakes: A Homemade Recipe with Cinnamon Swirl Frosting

Cinnamon Sugar Swirl Cupcakes

If you love cinnamon, these cupcakes were made for you. Cinnamon shows up in four places: in the batter itself, in three hidden layers of cinnamon sugar swirled through the middle of each cupcake, in the frosting on top, and in the final sprinkle of cinnamon sugar that finishes it off.

It is the kind of dessert that makes the whole kitchen smell like a bakery the moment the pan comes out of the oven.

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These cupcakes are absolutely packed with cinnamon in every single bite, and that cinnamon swirl makes them impossible to resist. If you are looking for more cupcake ideas for your next baking day, a classic vanilla cupcake recipe makes a lovely companion to this one.

Easy Cinnamon Swirl Cupcakes

I have been a cinnamon sugar person for as long as I can remember. Give me a warm cinnamon roll, a slice of cinnamon toast, or a cinnamon sugar doughnut and I am perfectly happy.

So when I set out to create a cupcake, I did not want one that only had cinnamon in the batter and stopped there. I wanted a cupcake that tasted unmistakably of cinnamon in every single bite.

The answer turned out to be layers. Each cupcake holds three separate layers of cinnamon sugar tucked inside the batter, so every bite carries that warm, spiced ribbon.

The result is a soft, light, and moist cupcake with a tender crumb that still holds its shape. If you are a cinnamon roll lover, these will feel instantly familiar, and if you are baking for a crowd that always reaches for the cinnamon option, this is the recipe to make first.

Recipe Ingredients

Nothing on this list requires a special trip to the store. Both the cupcakes and the cinnamon sugar frosting are built from common pantry staples that most home kitchens already keep on hand.

For the Cinnamon Sugar Swirl

The swirl needs just two things: 3 tablespoons of sugar and 4 teaspoons of ground cinnamon, stirred together in a small bowl and set aside. Extra cinnamon and sugar also appear in the batter, in the frosting, and in the finishing sprinkle, so keep both close by while you work.

For the Cinnamon Cupcakes

Here is everything that goes into the batter:

• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons vegetable oil
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 3/4 cup milk

Let the butter sit out ahead of time. Room temperature butter creams properly, and that is what gives these cupcakes their light texture instead of a heavy one.

For the Cinnamon Sugar Frosting

The frosting starts with 1 1/4 cups of room temperature unsalted butter and 5 cups of powdered sugar, which is what gives homemade frosting its body and volume.

Ground cinnamon and vanilla extract bring the flavor, 2 to 3 tablespoons of water or milk loosen it to a pipeable consistency, and a pinch of salt keeps it from tasting flat.

How to Make Cinnamon Sugar Swirl Cupcakes

There are three components here, but the process itself is simple. Here is the quick overview before we walk through it step by step.

Bake first, frost second. Once the cupcakes are completely cool, the frosting takes only a few minutes to come together.

For the Cinnamon Cupcakes

Start with the oven and the pan, then build the swirl and the dry mix so everything is waiting for you when the butter and sugar come together.

1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Combine the sugar and cinnamon for the cinnamon sugar swirl in a small bowl and set aside.
3. Combine the flour, cinnamon, baking powder, and salt in a medium bowl and set aside.
4. Add the butter, oil, sugar, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3 to 4 minutes. Do not skimp on the creaming time.
5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6. Add half of the dry ingredients to the batter and mix until mostly combined.
7. Slowly add the milk and mix until well combined. The batter may look a little curdled, but that is okay.
8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed, and do not overmix the batter.
9. Fill the cupcake liners with the batter and add the swirl. Add one tablespoon of cake batter to the bottom of each cupcake liner. Add 1/4 teaspoon of the cinnamon sugar swirl to each liner on top of the cake batter in an even layer. Add two more layers of cake batter and cinnamon swirl, for a total of three layers of cake batter and three layers of cinnamon swirl. Top each cupcake with about half a tablespoon of cake batter.
10. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and place them on a cooling rack to cool.

That creaming step is the one people rush, and it is the one that matters most. A full three to four minutes of beating builds the air that makes these cupcakes soft instead of dense.

The layering takes a little patience too, but those three thin bands of cinnamon sugar are the whole point of the recipe. Take the extra minute to spread each one evenly, and you will see the swirl clearly when you break a cupcake open.

For the Cinnamon Sugar Frosting

The frosting is quick once the cupcakes are cool. Beat the butter on its own first so the base is completely smooth before any sugar goes in.

1. Add the butter to a large mixer bowl and beat until smooth.
2. Add about half of the powdered sugar and mix until smooth and well combined.
3. Add the cinnamon, vanilla extract, 1 to 2 tablespoons of the water or milk, and the salt to the frosting and mix until well combined.
4. Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
5. Pipe the frosting onto the cupcakes and sprinkle with any remaining cinnamon sugar swirl. Keep in mind that the cinnamon sugar on top soaks up moisture as the cupcakes sit, so if you want the obvious look of the cinnamon sugar you see in the photos, add that just before serving.

If you want a creamier frosting, use milk instead of water. Both work just fine, but milk gives a softer, richer finish that I prefer on a cinnamon cupcake.

Tips For Success

I have baked these more times than I can count, and a handful of habits make the whole process easier.

• Layer all the cupcakes at once. Instead of finishing one cupcake before starting the next, put every liner in the pan and add the first tablespoon of batter to each one. Then add the first cinnamon sugar layer to each, and repeat until every cupcake has its three layers. You are not switching back and forth between bowls and spoons, and the layers come out more even.
• Use milk in the frosting. Water works fine, but milk makes the frosting noticeably creamier.
• Cool completely before frosting. If any warmth is left in the cupcakes, the frosting will slide and the finished cupcakes will look messy.
• Keep the liners from sticking. Use grease proof liners, or add a tiny bit of nonstick spray. If you bake often, grease proof liners are worth keeping on hand because they release cleanly and do not need greasing.
• Do not rush the creaming time. Four minutes feels long when you are standing at the mixer, but it is what gives these cupcakes their light crumb.
• Expect a slightly curdled batter. Once the milk goes in, the mixture may look a little separated. Keep mixing and it comes back together before the last of the dry ingredients go in.

How to Store Homemade Cupcakes

Frosted cupcakes keep well at room temperature in an airtight container for 2 to 3 days. I use a cupcake carrier, mostly because opening it fills the kitchen with that cinnamon sugar smell, which is a small reward every single time.

After three days, move the cupcakes to the refrigerator and enjoy them within about the next two days. If you are serving them straight from the fridge, let them sit out for a little while so the frosting softens and the cake comes back to a tender texture.

Can I Freeze Cinnamon Cupcakes?

Yes, these freeze beautifully. Wrap the cupcakes well in clear wrap and then in foil, and freeze them for up to 2 months. The double layer protects both the cake and the frosting while they are in the freezer.

Thaw them overnight in the refrigerator, and if you like, let them come to room temperature before serving.

FAQs

Cinnamon Sugar Swirl Cupcakes

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• Total Time: 106 min
• Yield: 16 cupcakes 1x

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Description

Cinnamon Sugar Swirl Cupcakes If you love cinnamon, these cupcakes were made for you. Cinnamon shows up in four places: in the batter itself, in three hidden layers of cinnamon sugar swirled through the middle of each cupcake, in the frosting on top, and in the final sprinkle of cinnamon sugar that finishes it off.

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Ingredients

Scale 1x2x3x

For the Cinnamon Sugar Swirl
3 tbsp sugar
4 tsp ground cinnamon

For the Cinnamon Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, room temperature
2 tbsp vegetable oil
1 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
3/4 cup milk

For the Cinnamon Sugar Frosting
1 1/4 cups unsalted butter, room temperature
5 cups powdered sugar
2 1/2 tsp ground cinnamon
1 tsp vanilla extract
2–3 tbsp water or milk
1 pinch salt

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Instructions

For the Cinnamon Cupcakes
1-Preheat oven to 350°F (176°C) and prepare: Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2-Combine the sugar and cinnamon for the: Combine the sugar and cinnamon for the cinnamon sugar swirl in a small bowl and set aside.
3-Combine the flour, cinnamon, baking powder and: Combine the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.
4-Add the butter, oil, sugar and vanilla: Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
5-Add the eggs one at a time,: Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6-Add half of the dry ingredients to: Add half of the dry ingredients to the batter and mix until mostly combined.
7-Slowly add the milk and mix until: Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
8-Add the remaining dry ingredients and mix: Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter.
9-Fill the cupcake liners with the batter: Fill the cupcake liners with the batter and add the swirl. Add one tablespoon of cake batter to the bottom of each cupcake liner. Add ¼ teaspoon of the cinnamon sugar swirl to each cupcake liner on top of the cake batter in an even layer. Add two more layers of cake batter and cinnamon swirl, for a total of three layers of cake batter and three layers of cinnamon swirl. Top each cupcake with about half a tablespoon of cake batter.
10-Bake for 15-18 minutes, or until a: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place on a cooling rack to cool.

For the Cinnamon Sugar Frosting
11-Add the butter to a large mixer: Add the butter to a large mixer bowl and beat until smooth.
12-Add about half of the powdered sugar: Add about half of the powdered sugar and mix until smooth and well combined.
13-Add the cinnamon, vanilla extract and 1-2: Add the cinnamon, vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
14-Add the remaining powdered sugar and mix: Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
15-Pipe the frosting onto the cupcake and: Pipe the frosting onto the cupcake and sprinkle with any remaining cinnamon sugar swirl. Keep in mind that the cinnamon sugar on top will soak up moisture as the cupcakes sit, so if you want the obvious look of the cinnamon sugar you see in the photos, you’ll want to add that just before serving.

• Prep Time: 90 min
• Cook Time: 16 min
• Method: bake

Nutrition

• Serving Size: 1 Cupcake
• Calories: 417
• Sugar: 40.7 g
• Sodium: 109.7 mg
• Fat: 22.1 g
• Carbohydrates: 53.9 g
• Protein: 3 g
• Cholesterol: 40.8 mg

Keywords: Cinnamon Sugar Swirl Cupcakes, Lindsay