Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the frosting:
- 1/2 cup (113g) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat softened butter until creamy.
- Gradually add powdered sugar, cinnamon, 1 tablespoon of milk, and vanilla extract. Beat until smooth and fluffy, adding more milk if needed to reach desired consistency.
- Frost cooled cupcakes and sprinkle with a pinch of extra cinnamon, if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter, as this can lead to dry cupcakes.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg