Cinnamon Swirl Cupcakes: The Sweetest Little Hug in Cupcake Form

Let’s be real: cinnamon is the moment. It’s the flavor that instantly makes a kitchen smell like home, and when it’s baked into soft, golden cupcakes with a swirl of cream cheese frosting on top? It’s game over. These cinnamon swirl cupcakes are warm, comforting, and impossibly pretty—all the vibes of a cinnamon roll, baked into a perfectly portioned handheld dessert. Whether you’re serving them at brunch, gifting a dozen to a friend, or treating yourself just because… this recipe is guaranteed to steal hearts (and taste buds).

Ingredients You’ll Need

For the cupcakes:

– 1½ cups all-purpose flour
– 1½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1½ teaspoons ground cinnamon
– ½ cup unsalted butter, softened
– ¾ cup brown sugar (light or dark)
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream or Greek yogurt
– ¼ cup whole milk

For the cinnamon swirl:

– ¼ cup brown sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon melted butter

For the frosting:

– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2½ cups powdered sugar
– 1 teaspoon vanilla extract
– A pinch of cinnamon for dusting

Make the Batter

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a larger bowl, cream together the butter and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla, sour cream, and milk.

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix—we want a soft and tender crumb.

Add That Cinnamon Swirl

In a small bowl, stir together the brown sugar, cinnamon, and melted butter. Spoon the cupcake batter into the liners about halfway full. Add a small spoonful of the cinnamon swirl mixture to each cup, then top with more batter to fill each cup about ¾ full. Use a toothpick or knife to gently swirl the cinnamon through the batter.

Bake and Cool

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Whip Up the Frosting

In a large bowl, beat together the cream cheese and butter until smooth. Slowly add the powdered sugar and continue to beat until fluffy. Mix in the vanilla extract. For that perfect bakery finish, pipe the frosting high on each cupcake in swirled peaks and sprinkle with a dash of cinnamon.

Tips for Extra Yum

– Want even more cinnamon flavor? Add a little cinnamon right into the frosting.
– Like crunch? Try sprinkling cinnamon sugar on top of the frosting before serving.
– Batch it: These cupcakes freeze beautifully—just frost after thawing for that fresh-made vibe.
– Add-ins: Chopped pecans or a drizzle of caramel on top take these to the next level.

Final Thoughts

Cinnamon swirl cupcakes are the kind of treat that feels like home. They’re soft, cozy, and full of flavor—but still easy enough to whip up on a lazy afternoon. If you love the sweetness of cinnamon rolls, the comfort of spice cake, and the dreaminess of cream cheese frosting, this recipe is going to become your new go-to.

Stick around—every visit tastes better than the last at The Buttered Bliss.Tools