Emily Kinni
Hands-On Time
45 Mins
Other Time
40 Mins
Yield
makes 24 cupcakes

How to Make It

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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.

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Ratings & Reviews

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