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Moist Cinnamon Cupcakes

Moist Cinnamon Cupcakes That Melt in Your Mouth

These Moist Cinnamon Cupcakes are a delightful treat perfect for any gathering, featuring a soft, flavorful base and creamy frosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 tsps Baking Soda Works with sour cream's acidity.
  • 0.5 tsps Salt Enhances flavors.
  • 1 tbsp Cinnamon Key flavoring spice.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a different flavor.
  • 0.5 cup Dark Brown Sugar Light brown sugar can work as an alternative.
  • 2 Large Eggs At room temperature.
  • 0.5 cup Sour Cream Can be replaced with Greek yogurt.
  • 0.5 cup Vegetable Oil Substitute with melted butter for richer flavor.
  • 1 tsp Vanilla Extract Use pure vanilla extract.
Buttercream
  • 0.5 cup Butter Use unsalted butter.
  • 4 cups Powdered Sugar
  • 2 tbsp Whole Milk Almond milk can be used as a dairy-free option.
  • 1 tsp Cinnamon Mix into the buttercream for flavor.

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a standard 12-cup cupcake pan with colorful paper liners.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and dark brown sugar. Gently whisk to blend well.
  3. In a separate bowl, whisk together the large eggs, sour cream, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together until no dry flour remains.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full, and tap the pan to release air bubbles.
  6. Bake the cupcakes for 20–22 minutes until the tops spring back when touched, and a toothpick inserted comes out clean.
  7. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, sift powdered sugar into a mixing bowl, add softened butter, and beat until light and fluffy. Gradually add remaining powdered sugar and milk until the desired consistency is reached.
  9. Mix cinnamon into half of the buttercream and pipe swirls onto the cooled cupcakes.
  10. Serve and enjoy your Moist Cinnamon Cupcakes with coffee or tea!

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 0.5gSugar: 18gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Don’t overmix for a lighter texture.

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