Cinnamon cupcakes with a soft vanilla crumb, warm cinnamon flavor, and a light cinnamon mascarpone frosting on top.
This cinnamon cupcake recipe is one I make when I want something cozy, simple, and not too sweet.
The warm spice paired with a light cinnamon mascarpone frosting makes them perfect for everyday baking or small celebrations.
Why you'll love this recipe
- Warm cinnamon flavor without being overpowering
- Soft, moist cupcakes that hold their shape under frosting
- Light mascarpone frosting that’s creamy, not heavy
Ingredients for Cinnamon Cupcakes
- Flour: Cake flour for a soft, light crumb.
- Baking powder: Helps the cupcakes rise evenly.
- Sugar: Granulated sugar for the batter, powdered sugar for the frosting.
- Eggs: Large eggs, at room temperature.
- Butter: Unsalted, softened or melted and cooled.
- Vanilla & salt: Pure vanilla extract and a pinch of fine salt.
- Buttermilk: Keeps the cupcakes moist and tender.
- Mascarpone: Full-fat and cold, for a light and stable frosting.
- Cinnamon: Ground cinnamon for warm, cozy flavor in both the batter and frosting.
Tips before you start
- Keep mascarpone and cream cold: Cold ingredients give the frosting a clean, stable texture.
- Measure cinnamon carefully: Too much can overpower the cupcakes and turn them slightly bitter.
- Use room-temperature eggs and butter: This helps the batter mix smoothly and bake evenly.
- Don’t overmix the batter: Stop as soon as everything is combined to keep a soft crumb.
- Let cupcakes cool completely: Warm cake will melt the mascarpone frosting.
How To Make Cinnamon Cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
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.
Finish the cupcakes with my cinnamon mascarpone frosting for a smooth, creamy topping with cinnamon flavor.
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.
Serving suggestions
- Serve slightly chilled or at room temperature
- Perfect with coffee, tea, or as a cozy dessert
- Sprinkle a little cinnamon on top just before serving
Storage
- Store frosted cinnamon cupcakes in an airtight container in the fridge for up to 3 days
- Let sit at room temperature for 15 minutes before serving
Recipe variations
- Cinnamon vanilla cupcakes: reduce the cinnamon for a softer flavor
- Cinnamon cream cheese cupcakes: swap mascarpone frosting for cream cheese frosting
- Mini cinnamon cupcakes: bake in mini liners and shorten baking time
For a larger format, I also share a cinnamon roll cake made with the same warm flavors.
Recipe Questions
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes one day ahead and frost them the next day.
Do cinnamon cupcakes need refrigeration?
Yes, because of the mascarpone frosting.
Can I adjust the cinnamon level?
Absolutely, you can increase or reduce it to suit your taste.
Can I freeze them?
Freeze the cupcakes without frosting, then thaw and decorate before serving.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. 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 teaspoon 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 teaspoon 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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