Cinnamon Cupcakes

Creamy, sweet cinnamon frosting and tender, warming cinnamon sponges make these cinnamon cupcakes a seriously comforting treat!

For centuries, cinnamon has been used in its whole and ground form as a cooking spice, medicine, and even as a part of religious ceremonies.

In the UK and in the US, we typically use it to flavour sweet and savoury dishes and drinks, especially over autumn (fall) winter. In fact, it's a key ingredient in pumpkin spice in the US and mixed spice in the UK.

But did you know that cinnamon is actually tree bark? It's hard to believe that a little strip of wood could deliver so much flavour and end up as the hero of cosy winter food!

Cinnamon works so well in baking that I love to use it all sorts of ways, from waffles to apple cake. You can even use it in savoury dishes such as chilli.

So what better way to showcase the cosy superpowers of cinnamon than these cinnamon cupcakes?

This cinnamon cupcakes recipe boasts a cinnamon glow in both the sponge and the frosting, coming together to produce a really beautiful melody of flavours in every bite.

To make your cupcake batter, you'll whisk margarine and sugar in a bowl until pale and fluffy, then whisk in eggs and vanilla.

With your wet ingredients combined, you'll fold in flour and cinnamon before spooning the mixture into a 12-hole muffin tray lined with cupcake cases and baking.

One your cupcakes are cooked and cooling, you'll whip softened butter together with icing sugar, ground cinnamon, milk and vanilla extract to produce a light and fluffy cinnamon buttercream.

Once the cupcakes are cooled, you'll pop the frosting in a piping bag and pipe over your cooled cupcakes. And that's it!

With a warming cinnamon flavour and tender crumb, these cupcakes are my absolute Christmas must-makes! Though I also love making them as soon as the leaves start falling. So they're perfect for everything from Harvest festival, to thanksgiving, to sharing with Santa - ideally in front of a roaring fireplace.

If you're loving the sound of these cinnamon cupcakes, the full recipe is below complete with detailed instructions and step-by-step photos!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

Instructions

Make Cinnamon Sponges

Preheat the oven to 180C (160C fan / 355F).

Line a 12-hole muffin tray with cupcake cases.

Put the margarine and soft light brown sugar in a bowl.

Whisk until pale and fluffy.

Add the eggs and vanilla.

Whisk again.

Sieve in the flour and cinnamon.

Gently fold through.

Spoon the mixture into the 12-hole muffin tray lined with cupcake cases.

Bake for approximately 30 minutes or until a fingertip pressed gently on top of the cakes springs back rather than leaving an impression.

Leave to cool on a wire cooling rack.

Make The Cinnamon Buttercream

Put the butter in a large bowl and whisk until pale and creamy.

Sift in the icing sugar along with the cinnamon, then add the milk and vanilla.

Beat until very pale and fluffy.

Decorate Your Cinnamon Cupcakes

Transfer your cinnamon frosting to a piping bag fitted with a star nozzle.

Pipe roses on top of each cake by starting from the middle and piping in a spiral to the outer edge.

Enjoy your cinnamon cupcakes.

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