Why You’ll Love Cinnamon Sugar Swirl Cupcakes Recipe

These cupcakes are a celebration of all things cozy and comforting. With a perfectly spiced cinnamon-sugar swirl baked right into the center and a luscious cinnamon frosting on top, they offer a delightful twist on classic vanilla cupcakes. The combination of sour cream and whole milk gives them an extra moist and fluffy texture that’s impossible to resist. Whether for a fall party, a weekend baking session, or just because, these cupcakes will impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
1/4 cup whole milk

For the Cinnamon-Sugar Swirl:

1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

For the Cinnamon Frosting:

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 1/2 tsp ground cinnamon
2-3 tbsp heavy cream
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the sour cream and milk, mixing just until combined.
In a small bowl, combine the cinnamon and granulated sugar for the swirl.
Fill each cupcake liner halfway with batter. Sprinkle a spoonful of the cinnamon-sugar mixture over the batter, then top with more batter to cover the swirl.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes completely on a wire rack.
To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, cinnamon, vanilla, and cream. Beat until fluffy, adding more cream if needed.
Frost the cooled cupcakes and optionally sprinkle with a touch of cinnamon.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: Approximately 300 kcal per cupcake

Variations

Maple Twist: Add a teaspoon of maple extract to the frosting for an autumn-inspired upgrade.
Cream Cheese Frosting: Swap out the butter in the frosting for cream cheese for a tangier finish.
Nutty Crunch: Add finely chopped pecans or walnuts to the cinnamon-sugar swirl for texture.
Mini Cupcakes: Make bite-sized treats by dividing the batter into mini cupcake liners and adjusting the baking time to 10–12 minutes.
Apple Cinnamon: Fold in small bits of apple to the batter for an apple pie-like flavor.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To enjoy warm, microwave individual cupcakes for about 10–15 seconds. For longer storage, freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature and frost before serving.

FAQs

How do I prevent the swirl from sinking to the bottom?

Make sure to layer the cinnamon-sugar mixture evenly and avoid pressing it too far down into the batter.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute and will yield a similar texture.

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free too.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer will work well for both the batter and the frosting.

How do I make the frosting thicker?

Add more powdered sugar one tablespoon at a time until you reach the desired consistency.

Can I double the recipe?

Yes, this recipe can easily be doubled to make 24 cupcakes. Just use two muffin pans.

What’s the best way to frost these cupcakes?

Use a piping bag with a star tip for a decorative swirl, or simply spread it with a knife.

Can I make these ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them the next day.

Are these cupcakes overly sweet?

They are sweet but balanced with warm spice from the cinnamon and a hint of salt in the batter.

Can I use cinnamon sticks instead of ground cinnamon?

It’s best to use ground cinnamon for both the swirl and the frosting to ensure even flavor.

Conclusion

These Cinnamon Sugar Swirl Cupcakes are the perfect combination of warm spice, tender cake, and creamy frosting. Whether you’re baking for a fall event or simply indulging in a sweet craving, these cupcakes bring cozy flavor in every bite. With their simple preparation and delightful results, this recipe is sure to become a seasonal favorite.

Cinnamon Sugar Swirl Cupcakes