Best Cinnamon Cupcakes Recipe + Cream Cheese Frosting

Introduction

These cupcakes bring together the warm, comforting spice of cinnamon in both a supremely moist cake and a tangy cream cheese frosting. You’ll love how the simple cake mix base is transformed into something special with a few key additions. The result is a perfectly balanced treat that’s ideal for any gathering or cozy afternoon.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 cupcakes

Ingredients

• baking spray
• 1 box cake mix ((15.25 oz) white, vanilla, or yellow cake)
• 1 cup milk (room temperature)
• ¾ cup salted butter (melted and cooled)
• 4 large eggs (room temperature)
• ½ cup brown sugar (dark or light is fine)
• 2 tbsp ground cinnamon
• 8 oz cream cheese (softened to room temperature)
• ½ cup salted butter (softened to room temperature)
• 1 tsp pure vanilla extract
• 4½ cups powdered sugar
• 1 ½ tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and lightly coat them with baking spray.
2. In a large mixing bowl, combine the cake mix, milk, melted butter, eggs, brown sugar, and 2 tablespoons of ground cinnamon. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
3. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
4. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
6. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and ½ cup softened butter together with an electric mixer until creamy and smooth, about 2 minutes.
7. Beat in the vanilla extract and the 1 ½ teaspoons of ground cinnamon until combined.
8. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until incorporated after each addition. Once all sugar is added, beat on medium-high speed for 1-2 minutes until the frosting is light and fluffy.
9. Frost the completely cooled cupcakes using a piping bag and tip or a simple offset spatula.

Variations

• For a stronger cinnamon flavor, sprinkle the frosted cupcakes with a little extra ground cinnamon or a cinnamon-sugar mix.
• Bake the batter in a 9×13 inch pan for about 25-30 minutes to make a sheet cake instead of cupcakes.
• For a decorative touch, pipe the frosting into a tall swirl and garnish with a cinnamon stick or a sprinkle of brown sugar.
• Create a cinnamon streusel by mixing a bit of the cupcake batter with extra brown sugar, cinnamon, and a tablespoon of flour, then sprinkling it over the batter before baking for a crumb topping.

Tips for Success

• Ensure all refrigerated ingredients (milk, eggs, cream cheese, butter) are truly at room temperature. This creates a smoother batter and prevents lumpy frosting.
• Don’t over-mix the batter once the dry ingredients are added; mix just until combined to ensure tender cupcakes.
• For perfectly domed cupcakes, try using an ice cream scoop to portion the batter evenly into the liners.
• If your frosting seems too soft after adding all the powdered sugar, chill it in the refrigerator for 15-20 minutes before piping to help it firm up.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them sit at room temperature for 30 minutes before serving. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter. For the cupcake batter, you may want to add a pinch of salt. For the frosting, the tang of the cream cheese provides enough flavor balance.

My frosting is too runny. How can I fix it?

This is often due to butter or cream cheese that is too warm. Place the bowl of frosting in the refrigerator for 20-30 minutes to firm up, then re-whip. You can also add a little more powdered sugar, a quarter cup at a time.

Can I make these cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then store them unfrosted in an airtight container at room temperature overnight. Make and apply the frosting the day you plan to serve them.

Why did my cupcakes sink in the middle?

This can be caused by opening the oven door too early, underbaking, or over-mixing the batter. Ensure your oven is preheated and avoid opening the door until the minimum bake time has passed.

What’s the best way to get room temperature eggs quickly?

Place cold eggs in a bowl of warm (not hot) water for 5-10 minutes.

Can I use a different type of cake mix?

Yes, the recipe works well with white, vanilla, or yellow cake mix as listed. A spice cake mix would also be delicious, but you may want to reduce the added cinnamon slightly.