Cinnamon Cupcakes


With most of the dessert recipes I bookmark, I do so because I know immediately that I will love them.  However occasionally I save something because I think I will like it but though I am not sure, I am intrigued.  This was the case with this recipe.  I enjoy cinnamon as a supporting flavor, but I didn’t know how it would be as the leading player.  I was concerned that it would really just be too much cinnamon.  I’m happy I finally gave this a shot – these were great!  The cinnamon was prominent but not at all overwhelming, and the cream cheese and orange zest complimented it nicely.  Overall these had a very warm flavor, perfect for fall or winter.  Next time I would probably only make 3/4 of a batch of frosting as I had quite a bit left over, but otherwise I wouldn’t change a thing.


Cinnamon Cupcakes


For the cake:

1 cup all-purpose flour

¾ tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. salt

½ cup whole milk

4 tbsp. unsalted butter, at room temperature

2 large eggs

¾ cup plus 2 tbsp. sugar

1 tsp. grated orange zest

½ tsp. vanilla extract

For the frosting:

½ cup unsalted butter, at room temperature

8 oz. cream cheese, at room temperature

2-3 cups powdered sugar, sifted

1 tsp. vanilla extract

2 tsp. ground cinnamon


Preheat the oven to 350° F.  Line a 12-cup cupcake pan with paper liners.  Sift the flour, baking powder, cinnamon and salt in a small bowl.  Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes.  Beat in orange peel and vanilla.  Add the flour mixture; beat just until blended.  Beat in the milk-butter mixture just until blended.  Divide batter evenly between cupcake liners.  Bake until a tester inserted in the center comes out clean, about 16-18 minutes.  Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth.  Scrape down the sides and bottom of the bowl to ensure even mixing.  Add the vanilla extract and cinnamon and mix until incorporated.  Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.  Frost cooled cupcakes.

Source: adapted from A Southern Grace

26 Responses

  1. I’m definitely intrigued by this recipe as well!

  2. I imagine these could be really nice for little valentine’s day muffins too 🙂

  3. Oo these look really great and very seasonal!

  4. Those look awesome!

  5. These look so good! I love trying new cream cheese recipes that are fun and unexpected.

  6. Cream cheese frosting, that is.

  7. I love the way you put the frosting on the cupcakes… I’ve got to learn how to use a pastry bag so mine will look prettier! I love cinnamon, so I can imagine I’ll love these!

  8. Those cupcakes look delicious!

  9. i guess i like frosting a little bit more than normal folks. 🙂 i’m so glad you gave this recipe a shot–it’s one of my absolute favorites.

  10. Those look amazing!!! I LOVE cinnamon in any dessert and so I will DEFINITELY be trying these!

  11. These look great and what I really love is that you can see the little specks of cinnamon in the frosting…

  12. oooh! those look beautiful!

  13. I had to laugh when I saw that it was adapted from A Southern Grace! LOL! When I first started reading your post she’s who I thought of right away!

    Your cuppycakes look wonderful. Thanks for sharing the recipe, somehow I must have missed this one.

    Happy Thanksgiving!

  14. what a perfect cupcake for this chilly winter season. that frosting looks wonderful!

  15. these look fabulous!

  16. Is the orange flavor very prominent?

    • Hi Sue,
      No, I don’t recall the orange being a major flavor. I think it is noticeable, but not overtly so.
      🙂 Annie

  17. I’m going to try these for my boyfriend’s birthday (he’s such a cinnamon junkie!) Thank you for the lovely looking recipe!

  18. Cool they taste so good but for the icing i used icing sugar, milk, and cinnamon!!!!!!!!!!!!

  19. These look so good – but I feel like an idiot! I keep reading the recipe, and I can’t figure out what I’m missing. It says to melt butter and milk and set aside, but then it never mentions it again. When do you add it? I’m assuming before the dry ingredients?
    I can’t wait to try these! Thanks!

    • Hi Alicia,
      First of all, I am so sorry for such a delayed reply. I have been unbelievably busy lately! Anyway, you are supposed to add the milk butter mixture just after adding the dry ingredients. I’m going to edit it right now. Also for future reference, I link to my recipe source whenever possible, so you can check there as well in case of any typos that I have made (but I definitely appreciate you bringing it to my attention so I can fix it!)

  20. these cupcakes are wonderful! They’re not too sweet yet yummy all the same. I found the perfect cupcake for fall.

  21. I made these today. I could tell just from smelling them in the oven how good they were going to be. They did not disappoint….thank you!

  22. so i tried these a while ago and loved them. then i really wanted to make these again but i just spent like 30 minutes on google trying to find your site again because these were so good, i didn’t want to settle for any other receipe! awesome job!

  23. I saw a cinnamon cupcake today at Cinnabon that looked very much like yours! Hmm! A coincidence? You had it first! Can’t wait to try these!

  24. I made these today for a family dinner. I love the orange in it. One of my favorite cakes is a spice cake, and this reminds me of it. Everyone loved the cupcakes, and these WILL be going in my recipe book. Thank you for the wonderful recipe!

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