Cinnamon Cupcakes
A soft, sweet, and buttery cinnamon cake topped with a mound of cinnamon-flavored cream cheese frosting. The small cakes and the frosting can be made ahead.
Servings 24 cupcakes
Ingredients
For the cinnamon cake:
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 4 large egg yolks at room temperature
- 1 teaspoon vanilla
- 2 ½ cups all-purpose or cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sour cream at room temperature
- 4 large egg whites at room temperature
For the cinnamon frosting:
- 8 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar or more if needed
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla
Instructions
For the cinnamon cake:
- Preheat the oven to 350°F (180°C). Place paper liners in the muffin tins or grease the muffin cups.
- Cream 1 cup unsalted butter in a large bowl while gradually adding 2 cups sugar. Beat for 3 minutes, until fluffy and light. You can use an electric or stand mixer.
- Add 4 large egg yolks, one at a time, mixing well after each one. Add 1 teaspoon vanilla and mix.
- Sift the dry ingredients: 2 ½ cups all-purpose or cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt and 2 teaspoons ground cinnamon. You can do this in a separate bowl or have them measured and sift them directly over the butter mixture when prompted.
- Add the flour mixture in 3 parts to the butter mixture, alternating with 1 cup sour cream in 2 parts. This means you start and end with flour. Don’t overbeat at this point. The dry ingredients should be mixed *just* until well integrated.
- In a separate clean and dry bowl, beat 4 large egg whites until stiff peaks form.
- Add ⅓ of the whites to the cake batter and mix with a rubber or silicon spatula. Before it’s completely incorporated, add another ⅓ and mix. Repeat with the last part. Mix until no streaks of white remain but don’t overdo it.
- Divide evenly between the paper liners, filling no more than ¾ of their capacity.
- Bake for 20-25 minutes, or until a cake tester or toothpick comes out clean.
- Let cool completely on a wire rack before frosting.
For the cinnamon frosting:
- Beat 8 ounces cream cheese and ½ cup unsalted butter in a medium bowl until smooth and creamy.
- Add 1 ½ cups powdered sugar and 1 teaspoon ground cinnamon. Mix well.
- Add the rest of the 1 ½ cups of sugar as needed, until you have a thick, pipeable consistency. Don’t add too much before trying it out and making sure you can pipe it easily. You might not use all of the powdered sugar.
- Add ¼ teaspoon vanilla. If the frosting is too loose, add more sugar, a tablespoon at a time.
- Frost cupcakes right before serving them and sprinkle with cinnamon sugar (mix 1 tablespoon regular or brown sugar and ½ teaspoon cinnamon in a small bowl) or just cinnamon if you want to.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storage: the cupcakes and the frosting can be made in advance. Store the cakes well covered in plastic wrap or an airtight container for up to 3 days at room temperature, or frozen for up to a month. The frosting keeps for several weeks in the refrigerator in a covered container.
Flavor variations: you can add some orange zest to the cake batter, or a handful of chocolate or butterscotch chips.
Pan variations: this recipe can be baked in three 8-inch layers or 1 sheet cake. You'll need to adjust baking times.
