These cinnamon cupcakes are soft, fluffy, and filled with warm spice. Topped with a light mascarpone whipped frosting, they’re the perfect cozy treat for fall.
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If you love the flavor of warm spices, these cinnamon cupcakes will quickly become a favorite. The base is a light and fluffy vanilla cupcake infused with cinnamon, giving just the right balance of sweetness and spice.
To finish, they’re topped with a smooth cinnamon mascarpone frosting that makes them extra special. And if you’re a cinnamon fan, don’t miss my cinnamon roll layer cake — another cozy dessert that brings the same comforting flavor in a show-stopping cake.
Why you'll love this recipe
Ingredients for Cinnamon Cupcakes
- Cinnamon Cupcakes: cake flour, baking powder, salt, ground cinnamon, unsalted butter softened, granulated sugar, light brown sugar, large eggs at room temperature, vanilla extract, buttermilk.
- Cinnamon Mascarpone Frosting: mascarpone cheese cold, heavy cream cold, powdered sugar, vanilla extract, ground cinnamon.
How To Make Cinnamon Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a large mixing bowl, beat together softened butter, granulated sugar, light brown sugar, and ground cinnamon until light and fluffy.
Add the eggs and vanilla extract, then mix again until smooth and well combined.
In a separate bowl, sift together the cake flour, baking powder and salt.
Add the dry ingredients to the batter, alternating with the buttermilk (or sour cream + milk mixture), and mix just until combined.
Line a muffin pan with cupcake liners, fill each about ¾ full with batter.
Bake in a preheated oven at 350°F (180°C) for around 20 minutes, or until a toothpick comes out clean.
Whip together the cold mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon until smooth and fluffy.
Pipe the frosting on top of the cooled cupcakes with a piping bag, then sprinkle with a little ground cinnamon before serving.
Tips for this recipe
Variations & Substitutions
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I hope you love these cinnamon cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Cinnamon Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
Soft and fluffy cinnamon cupcakes topped with a light mascarpone cinnamon frosting. Perfect cozy treat for fall or any cinnamon lover. Makes about 12 cupcakes.
Ingredients
Cinnamon Cupcakes:
- 100 g unsalted butter, softened (½ cup)
- 60 g granulated sugar (¼ cup)
- 60 g light brown sugar (¼ cup)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 170 g cake flour (1 ⅓ cups)
- 1 ½ tsp baking powder (6 g)
- ¼ tsp salt
- 135 ml buttermilk (½ cup + 1 tbsp)
- 1 ½ – 2 tsp ground cinnamon
Cinnamon Mascarpone Frosting:
- 250 g mascarpone cheese, cold (1 cup)
- 250 g heavy cream, cold (1 cup)
- 50 g powdered sugar (½ cup)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper cupcake liners and set aside.
- In a large mixing bowl, add the softened butter, granulated sugar, light brown sugar, and ground cinnamon. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed for 2–3 minutes until the mixture is light, creamy, and fluffy.
- Add the eggs and vanilla extract all at once, then beat on medium speed until the mixture is smooth and fully combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Reduce the mixer speed to low. Add half of the dry ingredients, then pour in half of the buttermilk. Mix gently, then repeat with the remaining flour mixture and buttermilk. Mix only until the batter is smooth — do not overmix or the cupcakes may turn out dense.
- Divide the batter evenly among the prepared cupcake liners, filling each one about three-quarters full.
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
- To make the frosting, place the cold mascarpone, cold heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a large mixing bowl. Beat with a hand mixer or the whisk attachment of a stand mixer on medium speed until the mixture thickens and forms smooth, fluffy peaks. Be careful not to overwhip, or it may curdle.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe generous swirls of frosting on top of the cooled cupcakes. Finish with a light sprinkle of ground cinnamon before serving.
Notes
Storage: Keep the cupcakes in an airtight container in the fridge for up to 3 days. You can also freeze the unfrosted cupcakes for up to 2 months.
Tips:
- Use a kitchen scale – weighing ingredients is more accurate than cups for perfect results.
- Room temperature ingredients – butter and eggs blend better when not too cold.
- Don’t overmix – mix just until combined to keep the cupcakes soft and fluffy.
- Substitute for buttermilk – use the same amount of whole milk mixed with 1 tsp lemon juice or vinegar, let sit 5 minutes before using.
- Cool completely before frosting – otherwise the mascarpone frosting will melt.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Cuisine: American
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