Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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Credit: Emily Kinni

Recipe Summary

additional:
40 mins
total:
1 hr 25 mins
hands-on:
45 mins
Yield:
makes 24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.

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  • Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

  • Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.

  • Make the frosting: Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the powdered sugar, then the vanilla, cinnamon, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

  • Dust the cupcakes with additional cinnamon.

Chef's Notes

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.

Nutrition Facts

390 calories; fat 24g; cholesterol 85mg; sodium 115mg; protein 3g; carbohydrates 42g; sugars 32g; iron 1mg; calcium 44mg.
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