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Cinnamon Cupcakes
Maggie Banko

Spice Cake Cupcakes

It's that time of year again! Cinnamon pairs well with almost every dessert and these Spice Cake Cupcakes are no exception. From the added cinnamon and nutmeg in the cupcake batter to the dusting of cinnamon on top of the sweet buttercream frosting, you'll be in the Fall spirit in no time.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 13 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake
  • 1 ½ cup cake flour 195g
  • 1 cup granulated sugar 220g
  • ¼ tsp baking soda
  • 1 ¼ tsp baking powder
  • ¼ tsp fine salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup melted unsalted butter 170g
  • 2 room temperature eggs
  • 3 tsp pure vanilla extract 15mL
  • ½ cup sour cream 127g
  • ½ cup whole milk 118mL
For the Buttercream
  • 1 ½ cups unsalted room temperature butter 339g
  • tiny pinch of salt
  • ½ tsp pure vanilla extract
  • ground cinnamon to taste add more or less to your personal preference
  • ⅛ tsp ground nutmeg
  • 1 lb + 1 oz powdered sugar 481g - Always weigh your powdered sugar with a kitchen scale to ensure that you do not add too much!
  • 2 tbsp heavy cream 30mL
Topping (Optional)
  • 2 tbsp ground cinnamon for a light dusting on top of each cupcake

Method
 

For the Cake
  1. Preheat your oven to 350℉ and line your cupcake tin with cupcake liners.
  2. In a microwave-safe bowl, melt the unsalted butter and set aside.
  3. In a separate microwave-safe bowl, warm the sour cream and whole milk together (I like to warm these two ingredients in the same bowl in the microwave for about 20 seconds)
  4. In a mixing bowl, add all of the wet ingredients together and whisk well until combined & smooth.
  5. In a separate mixing bowl, whisk together all of the dry ingredients.
  6. Add the wet ingredients to the dry and mix until just combined. Do not over-mix!
  7. Fill each cupcake liner about 3/4 of the way with your vanilla cupcake batter. Bake at 350℉ for 16-18 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it. The baking time will vary depending on your oven so keep an eye on them!
  8. Let the cupcakes fully cool before adding the frosting.
For the Buttercream
  1. In the bowl of your stand mixer fitted with a paddle attachment (or an electric hand mixer), cream the room temperature butter on medium speed for 5-8 minutes until it is pale in color and smooth in texture.
  2. Add the vanilla extract and a pinch of salt. Mix to combine (this is a good time to scrape down the bowl with a rubber spatula to ensure that the butter is whipped well!)
  3. Add the powdered sugar, ground cinnamon, ground nutmeg and heavy cream. Begin mixing on low speed until the sugar is incorporated, and then mix on medium speed for another 5 minutes.
  4. Scoop the buttercream into a piping bag that is fitted with an open star piping tip and decorate your cupcakes to your liking once they have fully cooled!
  5. OPTIONAL: Lightly dust the top of each cupcake with ground cinnamon for an added decoration. Be careful & avoid a heavy pour! Cinnamon can come out of its jar very fast if you're not careful.