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These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true! There’s cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake. Then, they’re topped with cinnamon frosting and sprinkled with a little more cinnamon sugar. Irresistible!
Looking for more cupcake recipes? Try this easy Vanilla Cupcakes Recipe!
Easy Cinnamon Swirl Cupcakes
I absolutely love anything covered in cinnamon and sugar, so naturally I’ve been wanting to make cupcakes like these for forever. They’re the perfect dessert for cinnamon lovers like myself. They are soft, light, moist, and absolutely FILLED with cinnamon.
And I didn’t just want to add cinnamon to the batter. I wanted them to be unmistakably cinnamon-y. I figured what better way to do that than with 3 layers of cinnamon sugar! If you love cinnamon rolls, you’ll love these cupcakes.
Recipe Ingredients
These cinnamon roll cupcakes are made with kitchen staples that you most likely already have on hand! Same goes for the cinnamon sugar frosting.
For the Cinnamon Sugar Swirl
- Sugar & Cinnamon: That’s it, folks! Throw together the cinnamon swirl by combining cinnamon and sugar. There will also be some more of both in the cupcakes!
For the Cinnamon Cupcakes
- All-Purpose Flour
- Cinnamon
- Baking Powder: For a lovely rise.
- Salt: Half a teaspoon.
- Unsalted Butter: Bring your butter to room temperature.
- Vegetable Oil
- Sugar
- Vanilla Extract: For flavor.
- Eggs: You want to use large eggs.
- Milk: You’ll need 3/4 a cup for this recipe.
For the Cinnamon Sugar Frosting
- Unsalted Butter: Room temperature.
- Powdered Sugar: Every homemade frosting needs confectioners sugar for volume and consistency.
- Ground Cinnamon: But of course!
- Vanilla Extract
- Water: Or milk.
- Salt: Just a pinch.
How to Make Cinnamon Sugar Swirl Cupcakes
There are a few different components that go into these cupcakes, but don’t let that fool you! They’re super easy to make.
For the Cinnamon Cupcakes
- Heat Oven: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- Make Cinnamon Sugar Layer: Combine the sugar and cinnamon in a small bowl and set aside.
- Combine Dry Ingredients: Combine the flour, cinnamon, baking powder and salt in a medium-sized bowl and set aside.
- Cream Butter, Sugar, Oil & 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.
- Add Eggs: 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.
- Add Half of Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined.
- Add Milk & Remaining Dry Ingredients: Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok. 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.
- Layer Batter & Cinnamon Sugar: 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.
- Bake: Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let Cool: Remove your cupcakes from the oven and place them on a cooling rack to cool.
For the Cinnamon Sugar Frosting
- Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
- Add Half of Powdered Sugar: Add about half of the powdered sugar and mix until smooth and well combined.
- Add Cinnamon, Vanilla, Water & Salt: Add the cinnamon, vanilla extract, salt, and 1-2 tablespoons of the water/milk to the frosting and mix until well combined.
- Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
- Pipe Onto Cupcakes: Pipe the frosting onto the cupcakes 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.
Tips For Success
I’ve made these crave-worthy cupcakes quite a few times, and I’ve found the following suggestions to be super helpful!
- Layer All Cupcakes at Once: I like to put all the cupcake liners in the pan, add the first tablespoon of batter to each one, then add the first layer of cinnamon sugar, then repeat. It’s much easier to do each step all at once than to do one cupcake at a time and have to keep switching between pouring utensils.
- Use Milk for Frosting: Water will work just fine in the frosting, but adding milk instead makes it a bit creamier.
- Let Cupcakes Cool Completely: Before you frost your cupcakes, they should be completely cooled. If they’re still warm, the frosting could get a little messy.
- Use Good Cupcake Liners: Have you ever had the liners get stuck to your cupcakes? To avoid this, you can purchase grease-proof liners or add a tiny bit of non-stick spray to them. Grease-proof liners are a must for frequent cupcake bakers, as they won’t stick to your cupcakes and you don’t have to grease them.
How to Store Homemade Cupcakes
You can store your cinnamon cupcakes at room temperature for 2-3 days, as long as you keep them in an airtight container. I store my cupcakes in my cupcake carrier, and I love taking the top off and having the smell of cinnamon sugar hit me like a tidal wave. You can almost taste the cinnamon in the cupcake without even biting into it!
After 3 days, transfer your cupcakes to the fridge and enjoy them within the next couple of days. Though I seriously doubt they’ll still be there!
Can I Freeze Cinnamon Cupcakes?
Yes! Wrapped them well in both clear wrap and foil, then freeze. Frozen cupcakes will last for up to 2 months! Thaw them overnight in the fridge and bring them to room temperature, if desired.
PrintCinnamon Sugar Swirl Cupcakes
- Prep Time: 1 hour 30 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 46 minutes
- Yield: 16
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true! There’s cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake. Then, they’re topped with cinnamon frosting and sprinkled with a little more cinnamon sugar. Irresistible!
Ingredients
For the Cinnamon Sugar Swirl
- 3 tbsp sugar
- 4 tsp ground cinnamon
For the Cinnamon Cupcakes
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (30ml) vegetable oil
- 1 cup (207g) sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3/4 cup (180ml) milk
For the Cinnamon Sugar Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 2 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp water or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the sugar and cinnamon for the cinnamon sugar swirl in a small bowl and set aside.
- For the cupcakes, combine the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.
- 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.
- 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.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
- 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.
- 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.
- 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.
- To make the frosting, add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- 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.
- Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
- 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
Notes
Makes 14-16 cupcakes.
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
Categories
Enjoy!
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Cinnamon Roll Cheesecake
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I would love to make this recipe with 6-inch cake pans. Should I adjust the recipe or would it be fine?
It depends on how tall you want it. For a cake that’s about 3 1/2 inches tall, give or take, it should be fine as it is.
Rather than making cupcakes can the batter be poured into a cake tin?
Sure. It might be a touch more dense, but otherwise should be fine.
Making these beauties today! Question …
Would they taste ever more cinnamon roll-y if I did a cream cheese frosting? Or does the frosting still separate them from like a churro flavor? These look like heaven to me too!!!!
I think you could go either way. The cream cheese frosting might give them a little more of that cinnamon roll feel.
Esta receta me hace feliz…soy fan de la canela. Quería por favor preguntar cuantos gramos de mantequilla serían para el glaseado de azúcar y canela, soy de España y aquí no utilizamos tazas. Y también saber si se pueden congelar con el glaseado. Gracias si me lees y me contestas. Una fan al otro lado del oceano.
Sí, puedes congelarlos con la crema de mantequilla encima. Puede que parezca más bonito agregarlo más tarde. De cualquier manera está bien. Y agregué la medida de gramos a la mantequilla en los ingredientes.
I make a lot of cupcakes and cakes! These were absolutely wonderful! Thank you.
I’m so glad you enjoyed them!
Hi! i was wondering if i can bake these as mini cupcakes? if so, what would the banking temperature and time be? thanks in advance!!
Sure. They’d bake at the same temperature. Baking time would likely be around 8-10 minutes.
Such a easy recipe and delicious
I’m glad you enjoyed them!
Hi!
I’m wanting to make these for a gluten free friend, would I just swap the plain flour out for a gluten free flour?
I’m not super familiar with gluten free baking, so I’m not sure if you’d need to make other adjustments or not.
I made these with a raspberry filling and they were delicious!
Glad you enjoyed them!
What sugar is used?
Regular granulated sugar is used in the cupcakes.
I have literally made this cupcake recipe more times then I can remember making it now as I type and it comes out beautifully every single time but I fill mine with home made apple pie filling and it’s absolutely delicious combo!!!! Thank you so much
That filling sounds delicious! So glad you enjoy them!
Question: I do not have vegetable oil – can I use canola oil instead?
That would be fine.
Thank you for responding
THESE hit the SPOT! My nephew wanted something with cinnamon in it & BOY did you come through. I’ve made several items of yours & they NEVER miss! I had fun with the piping as my son brought me a WONDERFUL decorating baking kit. I’m up at 4:30 in the morning so my husband can take some to work, he LOVES them. Thank you for making baking fun.
That’s go great! I’m so glad you’ve enjoyed these and the other recipes!
These cupcakes came out perfect! I highly recommend this recipe to anyone looking for a cinnamon cupcake. I paired them with a cream cheese frosting and topped with some streusel to resemble coffee cake. Everyone loved them! I can be very critical of the things I bake but I couldn’t find one flaw with these. Moist, fluffy, and the perfect amount of cinnamon sugar flavor. Thank you so much for sharing, I will definitely be making these again!
Such a fun idea! So glad you enjoyed them!
I have made these plenty of times now and it never disappoints! Just wondering if you have recommendations to turn this into an 8″ cake recipe? Do you think doubling the recipe would work?
So glad to hear that! Yes, doubling it should be right.
Can these be made into mini cupcakes??
It may be a little tedious sorrelly in the cinnamon sugar, but it should work.
These cupcakes are AMAZING!!! I’d like to make it into a cake using 9” round cake pans. How can I do this?
So glad you enjoyed them! Depending on how tall you want the cake to be, you’ll want to double the recipe or possibly even do 2 1/2 recipes worth.
I made this recipe with Chai tea infused buttercream and it was magical!
So glad you enjoyed them!
The frosting was so runny ? What should I do?
Did you use the full amount of powdered sugar? I know people often like to reduce the amount because they think it’ll be too sweet, but that will make the frosting much softer. If you did use the full amount of powdered sugar, then you may have added too much water or cream. The only way to really thicken it is to add more powdered sugar or start over.
I never comment on recipes BUT these are the most delightful, fluffy, not too sweet cupcakes. YOU MUST MAKE THESE. Instead of butter I used unsweetened applesauce and they turned out great! Only had half the amount of butter but half a recipe was enough!
So glad you enjoyed them!
Used oatmilk instead of regular milk, and they turned out great!
So glad to hear that!
How do you get your cupcake batter even, when you are filling them? Also do you adjust your time if you are in canada?
For this particular recipe, I actually use a tablespoon to measure it out as the recipe states.
How long should I bake for mini cupcakes?
About 8 minutes, but that could vary a little based on your oven.
If I wanted to adapt this into a layer cake, do you think I would have to alter anything?
You’d want to double it. My suggestion would be three 8 inch layers and they’d likely bake for 20-25 minutes.
Is it okay to use almond milk?
I haven’t tried it, but it should be fine. Just keep in mind that almond milk is lower in fat, so the cupcakes with have a little bit different texture and might not seem as moist.
These came out delicious. I really enjoy how they are sweet but without being as sweet as some of the other cakes/cupcakes. Even the frosting was the perfect balance. Thank you for sharing this recipe!
So glad you enjoyed them!
I am thinking that if I skip the icing, it’s a breakfast muffin. My daughter’s bday is tomorrow, and I am making these for there. Thanks for sharing the recipe!
I made these last night for my boys (husband & sons) to take to work with them & I must say WOW! I LOVED the smell I got upon opening my cupcake holder (JUST like you did LOL). It was great & I smiled as I INHALED all that cinnamony goodness, holding back the urge to attack ALL of them but I didn’t. For Christmas, my son got me this awesome baking decorating kit (over 500 pieces) & while my frosting topping needs some more practice, it sure was fun using different tips etc. These are so good for ANYTIME of the day. Thank you!
I’m making these for my daughter’s 2nd birthday party, and I’m sure they will be a hit. I’m just curious though, for future reference anyway, would is your opinion on cream cheese frosting with these? Would it be weird? I’m a cinnamon sugar fool, I literally eat it by the spoonful and am just the same with cream cheese frosting. ( for a small batch I use 8oz cream cheese, 1/2 cup butter, 2 cups powdered sugar 1 ts vanilla extract)
I guess I’m wondering if you’ve tried anything cinnamon sugary with a cream cheese frosting or otherwise incorporated?!?
Cream cheese frosting should be just fine.
I made the icing with 1 cup of butter instead of the 1/2 butter 1/2 shortening. Tastes great!
These cupcakes sound amazing, but i have a little question, how long do these take to prepare and cook? They sound so delicious 🤩😍
From beginning to end it took me 3 hours.
Now, that is mainly becuase my 6 year old daughter was ‘helping’ me, LOL.
It does take some time though to whip up buttercream properly and pipe it on.
The cupcakes themselves didn’t take too long. An added step of layering in the cinnamon sugar mixture, but otherwise pretty straight forward.
I mixed my icing while I was waiting for them to cool. Could probably get everything done in under 2 hours.
These look AMAZING! I’m planning on making them for a Jack and Jill. I’m wondering if I can substitute all purpose flour for cake flour? Sometimes all purpose flour makes the cake too heavy and dense but it can depend on the recipe. What are your thoughts?
I’m a big fan of baking with cake flour, but the AP didn’t make this recipe dense at all.
I’ve made the cinnamon sugar cupcakes twice now and they have turned out amazing both times! So easy to make and so addicting!!!
Awesome! Glad to hear it!
Just wondering if there is a substitute for the shortening for the icing?
It seems like the perfect recipe for Christmas.
Thank you for sharing
Yes, just use additional butter
I have tried your moist chocolate cupcake recipe and my girls love it. This recipe calls for butter in the cupcakes, I’m just wondering if I can substitute vegetable oil instead of butter?
I wouldn’t suggest making that substitute in this recipe. Butter and oil are usually not swappable without making other adjustments.
I can’t wait to make these! They look and sound delicious and it’ll be a nice fall treat / change from the normal… Who doesn’t love cinnamon?!?
I made these today and they were so GOOD!!
These look wonderful! I’m sure they taste as good as the look. My mouth is watering just looking at them.
These cupcakes are the best cupcakes I have ever tasted! I’ve made them friends a few times, and they are such a hit!
I’m so glad you enjoy them! Thank you! 🙂
What do you mean by tsp in the ingredients (Tablespoon or teaspoon)?
I use tsp for teaspoon and tbsp for tablespoon.
I made these to bring to work and my hubby ate three of them last night. Good thing I doubled the recipe so I have plenty for work and home. I think these may be about the best thing I’ve ever eaten!!! With our without the icing they are wonderful!! This recipe is definitely going into my stack of things to make again and again.
Awesome! I’m glad you enjoyed them! Thanks Krissy!
Amazing! Stumbled onto this recipe and decided to try it; hit hit and hit!!! Lindsay, thank you!
I’m so glad you found the recipe and that it was a hit! Thanks Dainty!
I made these last week and they are literally the best tasting thing I’ve ever put in my mouth. *drool*
So glad you liked them! 🙂
Hi may I please have the metric measurements to these so I can accurately weigh the ingredients. Also can I double the recipe for the batter? Thanks in advance
You can check out my conversion chart for metric measurements. And doubling it should be fine.
I had to stop by today just so I could drool over these beauties one more time. Oh.My.Gosh. You are crazy talented, and these cupcakes are simply amazing! I can’t wait to impress all of my friends with your recipe. So glad we had a chance to meet in Iowa!!
Thanks so much Anna! I’m so glad we got a chance to meet and hang out too! 🙂
What’s the quantity of cinnamon to sugar to make the cinnamon sugar for sprinkling?
For sprinkling into the layers of the cupcake? You’ll want 1 1/2 tbsp cinnamon and 1/4 cup sugar.
I made these for my hubby today and he ate two before I could even get the frosting on, lol! These are fabulous!
My husband did the same thing! I’m so glad you enjoyed them! 🙂
these look so delicious!
These look amazing! I love all things cinnamon & sugar too, I must try these!
Thanks Kate! I hope you do try them!
I think I am going to make these this weekend! They look amazing!!! I love the sprinkles triple cinnamon cupcake and hope these blow them out of the water!
Could I use 1 cup of butter instead half butter half shortening.Thanks
Definitely!
I am just imagining how delicious these would be for breakfast. Even without the frosting they would be yummy! Making very soon!
Ooooo! These cupcakes could easily be my new addiction! Love the swirl and the perfect frosting! Pinned!
Oh isn’t cinnamon just the best? These cupcakes are adorable!
Thanks Jessica!
I am dying over these cupcakes Lindsay!! They look amazing! 🙂
I love cinnamon cupcakes, these look so yummy and to pretty to eat! You’ve got one lucky neighbor!
What a gorgeous cupcake, Lindsay! I dig that cinnamon swirl. 😀 Happy to hear you had a nice time at BlogHer Food!!
I’m so dying. Best. Cupcakes. EVER. It was so fun to hang with you this weekend!!
Cinnamon is one of my favorite ingredients! And these cupcakes look so good!
Mine too! Thanks Medeja!
Well, these sure look amazing! Like a churro meets coffee cake with a little snickerdoodle thrown in the mix. So, basically, these are perfect! =)
Haha, I love that description Michelle!
Cinnamon and sugar? Count me in! I love that I can see cinnamon in ever bite of these cupcakes, Lindsay! And the swirl…ohhh the swirl! That’s the best bite I bet 🙂
Thanks Alyssa! Definitely no shortage of cinnamon in these. 🙂
YUMMY! That sounds like my kind of cupcake! I love the layers of cinnamon sugar. Your neighbors lucked out with you having to share them!
Thanks Jamie!
I’m just about drooling over all of your fantastic cupcake recipes! I recently made Snickerdoodle Cupcakes, but I love how you layered cinnamon-sugar in with the cupcake batter. Brilliant! You cupcakes look absolutely gorgeous!
Thank you so much Kristine!
Every single photo in this post is stunning. Plus! These cupcakes look delicious! Love!!
Thanks Angelyn!
Cinnamon Sugar Cupcakes for breakfast? You know I’m all over that!!! It was so fun to meet you this weekend.
Best breakfast ever! 🙂 SO great meeting you too Jocelyn!
These cupcakes look absolutely unbelievable!! I’m in love girl!!
Thanks Jocelyn! 🙂
These are the perfect excuse to have a cupcake for breakfast!
So, these would be perfectly acceptable for breakfast right?!
Totally! 🙂
I adore cinnamon, it’s my favourite spice. I want one of these so badly right now. Pinned!
Thanks for the pin Laura!