Cinnamon Sugar Swirl Cupcakes

These cinnamon sugar swirl cupcakes are a dream come true for anyone who loves cinnamon! Soft, fluffy cupcakes are layered with not one, not two, but THREE layers of cinnamon sugar, creating beautiful swirls throughout. Topped with rich cinnamon buttercream frosting and an extra sprinkle of cinnamon sugar, these cinnamon roll cupcakes are absolutely irresistible.

this recipe

Why You’ll Love These Cinnamon Swirl Cupcakes

If you can’t get enough of cinnamon rolls, these cinnamon cupcakes deliver all those warm, sweet flavors in a perfectly portioned cupcake. The layering technique creates ribbons of cinnamon sugar throughout each cupcake, making every bite bursting with cinnamon flavor.

These aren’t just lightly cinnamon-flavored—they’re unmistakably cinnamon-y! The combination of cinnamon in the batter, multiple layers of cinnamon sugar filling, and cinnamon buttercream on top creates a triple threat of cinnamon deliciousness.

Perfect for brunch gatherings, coffee dates, dessert tables, or any time you’re craving something sweet and spiced. They’re also easier than making actual cinnamon rolls but deliver similar satisfaction!

Ingredients for Cinnamon Sugar Swirl Cupcakes

For the Cinnamon Sugar Swirl:

• 3 tablespoons granulated sugar
• 4 teaspoons ground cinnamon

For the Cinnamon Cupcakes:

• 1 1/2 cups (195g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons (84g) unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 1 cup (207g) granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 3/4 cup (180ml) milk

For the Cinnamon Sugar Frosting:

• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or water
• Pinch of salt

Why these ingredients work: The combination of butter and oil creates cupcakes that are both flavorful and incredibly moist. The multiple layers of cinnamon sugar create visual appeal and intense flavor throughout.

How to Make Cinnamon Sugar Swirl Cupcakes

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (176°C). Line a cupcake pan with 16 cupcake liners. Using quality cupcake liners helps prevent sticking—grease-proof liners work best.

Pro tip: If you don’t have grease-proof liners, lightly spray regular liners with non-stick spray to prevent the cupcakes from sticking.

Step 2: Make the Cinnamon Sugar Swirl

In a small bowl, combine 3 tablespoons sugar and 4 teaspoons cinnamon. Mix well and set aside. This simple mixture creates the beautiful swirls that make these cinnamon swirl cupcakes so special.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, 1 1/2 teaspoons cinnamon, baking powder, and salt. Set aside. Whisking ensures the leavening agent and spices are evenly distributed throughout the flour.

Step 4: Cream the Butter, Oil, Sugar, and Vanilla

In a large mixing bowl (or stand mixer), combine the room temperature butter, vegetable oil, sugar, and vanilla extract. Beat on medium-high speed for 3-4 minutes until the mixture is light in color, fluffy, and almost doubled in volume.

Important: Don’t skip or rush this step! Proper creaming incorporates air into the batter, which is crucial for light, fluffy cinnamon cupcakes. Set a timer to make sure you cream for the full 3-4 minutes.

Step 5: Add the Eggs

Add eggs one at a time, beating well after each addition. Make sure each egg is mostly incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed.

Room temperature eggs emulsify better with the butter mixture, creating a smoother batter.

Step 6: Alternate Adding Dry Ingredients and Milk

Add half of the dry ingredients to the butter mixture and mix on low speed until mostly combined.

Slowly pour in the milk and mix until well combined. Don’t worry if the batter looks slightly curdled at this point—that’s completely normal and will smooth out.

Add the remaining dry ingredients and mix on low speed just until combined and smooth. Scrape down the bowl to ensure everything is incorporated, but don’t overmix! Overmixing develops too much gluten, resulting in tough cupcakes.

Step 7: Layer the Batter and Cinnamon Sugar

This is where the magic happens! Here’s the best technique for creating perfect layers:

First layer: Add 1 tablespoon of batter to the bottom of each cupcake liner.

First cinnamon layer: Sprinkle 1/4 teaspoon of cinnamon sugar evenly over the batter in each cup.

Second layer: Add another tablespoon of batter to each cup.

Second cinnamon layer: Add another 1/4 teaspoon cinnamon sugar to each.

Third layer: Add another tablespoon of batter.

Third cinnamon layer: Add another 1/4 teaspoon cinnamon sugar.

Top layer: Finish with about 1/2 tablespoon of batter on top to seal in the cinnamon sugar.

Pro tip: Layer all the cupcakes at once rather than completing one at a time. Add the first tablespoon of batter to ALL cupcake liners, then add the first cinnamon layer to ALL cups, and so on. This is much more efficient and ensures consistency.

Step 8: Bake to Perfection

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t overbake or your cupcakes will be dry!

The tops should spring back when lightly touched, and the edges should just start to pull away from the liners.

Step 9: Cool Completely

Remove cupcakes from the oven and let them sit in the pan for 5 minutes. Then transfer to a cooling rack to cool completely before frosting.

Critical: Cupcakes must be completely cool before frosting, or the buttercream will melt and become a mess!

Step 10: Make the Cinnamon Buttercream Frosting

In a large mixing bowl, beat the room temperature butter on medium speed for 1-2 minutes until smooth and creamy.

Add about half (2 1/2 cups) of the powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth and fluffy.

Add the ground cinnamon, vanilla extract, salt, and 1-2 tablespoons of milk. Beat until well combined.

Add the remaining powdered sugar and beat on low until combined, then increase speed and beat until light and fluffy, about 2-3 minutes.

Consistency check: The frosting should hold stiff peaks but still be pipeable. If it’s too thick, add more milk 1 teaspoon at a time. If it’s too thin, add more powdered sugar 1/4 cup at a time.

Pro tip: Use milk instead of water for creamier, richer frosting.

Step 11: Frost and Decorate

Transfer frosting to a piping bag fitted with your favorite tip (Ateco 847 or a large star tip works beautifully). Pipe generous swirls onto each cooled cupcake.

Sprinkle any remaining cinnamon sugar over the frosted cupcakes for that finishing touch.

Timing tip: If you want the cinnamon sugar topping to stay visible and not absorb into the frosting, add it just before serving. As the cupcakes sit, the sugar will absorb moisture from the frosting and may disappear.

Expert Tips for Perfect Cinnamon Roll Cupcakes

Texture Tips

Light and fluffy texture: Make sure to cream the butter, oil, and sugar for the full 3-4 minutes. This step is crucial for incorporating air.

Avoid dense cupcakes: Don’t overmix once you add the flour. Mix just until you no longer see dry flour streaks.

Prevent dry cupcakes: Don’t overbake! Check at 15 minutes and pull them as soon as a toothpick comes out clean or with moist crumbs.

Layering Success

Even layers: Use measuring spoons to ensure each cupcake gets the same amount of batter and cinnamon sugar. This ensures they all bake evenly.

Visible swirls: The layering technique creates beautiful swirls. Don’t stir or swirl with a toothpick—let the layers stay distinct for the best visual effect.

Full cupcake liners: These cupcakes rise nicely, so filling them about 2/3 to 3/4 full creates perfectly domed tops.

Frosting Tips

Room temperature butter: This is essential! Cold butter won’t cream properly and will create lumpy frosting. Let butter sit out for 1-2 hours before making frosting.

Smooth frosting: Beat the butter alone first, then add powdered sugar gradually. This prevents lumps and creates silky texture.

Pipeable consistency: The frosting should be thick enough to hold its shape but soft enough to pipe easily. Adjust with milk or powdered sugar as needed.

Flavor Variations

Cream Cheese Frosting Version

Replace the buttercream with cream cheese frosting for even more of that cinnamon roll vibe. Beat 8 oz cream cheese with 1/2 cup butter, then add powdered sugar, cinnamon, and vanilla.

Maple Cinnamon Cupcakes

Add 2 tablespoons pure maple syrup to the batter and use maple extract instead of vanilla for a fall-inspired twist.

Brown Butter Cinnamon Cupcakes

Brown the butter before using it in the batter for deep, nutty flavor that complements the cinnamon beautifully.

Cardamom Addition

Add 1/2 teaspoon ground cardamom to the cinnamon sugar for a sophisticated, slightly floral note.

Glazed Version

Instead of frosting, drizzle cooled cupcakes with a simple glaze made from powdered sugar, milk, and vanilla. This creates a lighter option similar to cinnamon roll icing.

Storage and Make-Ahead Instructions

Room Temperature Storage

Store cinnamon sugar swirl cupcakes in an airtight container at room temperature for 2-3 days. They’ll stay soft and delicious.

A cupcake carrier works wonderfully—when you open it, the aroma of cinnamon is absolutely incredible!

Refrigerator Storage

After 3 days, transfer to the refrigerator. They’ll keep for up to 5 days total. Bring to room temperature before serving for best flavor and texture.

Freezing Instructions

Freeze unfrosted cupcakes: Cool completely, wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or overnight in the fridge, then frost.

Freeze frosted cupcakes: Freeze until solid, then wrap well in plastic wrap and foil. Freeze for up to 2 months. The frosting may not look quite as pristine after thawing, but they’ll taste delicious!

Make-Ahead Strategy

Bake cupcakes 1-2 days ahead: Store at room temperature in an airtight container. Frost the day of serving.

Make frosting up to 1 week ahead: Store in the refrigerator in an airtight container. Bring to room temperature and re-whip before using.

Converting to a Layer Cake

Want to make a cinnamon swirl cake instead? Double this recipe and divide between three 8-inch round cake pans. Bake for 20-25 minutes. Layer with cinnamon buttercream between each layer and frost the outside.

For the cinnamon sugar layers in a cake, sprinkle a thin layer of cinnamon sugar over each cake layer before adding frosting and stacking.

Perfect Pairings

These cinnamon roll cupcakes pair beautifully with:

• Hot coffee or espresso
• Chai tea lattes
• Apple cider (hot or cold)
• Vanilla ice cream for dessert
• Fresh berries for brunch

Serve them at:

• Brunch gatherings
• Coffee dates with friends
• Birthday parties
• Holiday dessert tables
• Bake sales (they’re always a hit!)

Why This Recipe Works

The combination of butter and oil creates the perfect texture—butter provides flavor while oil keeps the cupcakes moist for days. The multiple thin layers of cinnamon sugar create distinct ribbons without weighing down the batter.

The creaming method (beating butter and sugar extensively) incorporates air for a light, fluffy crumb. The milk adds moisture and tenderness, while the proper ratio of leavening ensures a nice rise without being cakey.

The cinnamon buttercream ties everything together, delivering that final punch of cinnamon flavor that makes these truly unforgettable.

Frequently Asked Questions

Can I make these as a full-size cake? Yes! Double the recipe and bake in three 8-inch round pans for 20-25 minutes. Layer with frosting between and frost the outside.

Can I make mini cupcakes? Absolutely! Bake at the same temperature for about 8-10 minutes. You’ll get about 36-40 mini cupcakes.

Why do my cupcake liners stick? Use grease-proof liners or lightly spray regular liners with non-stick spray. This makes a huge difference!

Can I use only butter and skip the oil? You can, but the texture will be slightly more cake-like and they won’t stay as moist. The oil really helps keep them tender.

How do I get the frosting so smooth? Make sure butter is at room temperature and beat it alone first before adding any powdered sugar. Add sugar gradually and beat well.

Can I reduce the sugar? You could reduce the sugar in the cinnamon swirl slightly, but I don’t recommend reducing it in the cupcake batter or frosting as it affects texture and structure.