Name: Cinnamon Sugar Swirl Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1/4 cup granulated sugar (for swirl); 1 1/2 tsp ground cinnamon (for swirl); 1/2 cup unsalted butter, softened (for frosting); 3 cups powdered sugar; 1 1/2 tsp ground cinnamon (for frosting); 2-3 tbsp heavy cream; 1 tsp vanilla extract (for frosting)

Why You’ll Love Cinnamon Sugar Swirl Cupcakes Recipe

Cozy and comforting flavors: The cinnamon sugar swirl creates a warm, nostalgic taste that feels like fall in every bite.
Soft, tender crumb: Thanks to sour cream and whole milk, the cupcakes are rich, moist, and perfectly textured.
Easy to make: With simple pantry staples and easy-to-follow steps, this recipe is perfect for beginners and seasoned bakers alike.
Beautiful presentation: The cinnamon swirl adds a lovely marbled look inside, and the cinnamon frosting makes them look bakery-worthy.
Perfect for any occasion: Great for fall gatherings, birthdays, potlucks, or just because.

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 and prepare pans: Preheat oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
Combine wet and dry: Alternate adding sour cream and milk with the flour mixture, mixing until just combined.
Prepare cinnamon-sugar swirl: In a small bowl, mix the cinnamon and sugar.
Assemble cupcakes: Fill each cupcake liner halfway with batter, add a spoonful of the cinnamon-sugar mixture, then cover with more batter.
Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make frosting: Beat the butter until smooth. Gradually add powdered sugar, cinnamon, vanilla, and cream. Beat until fluffy and smooth, adjusting cream for desired consistency.
Frost cupcakes: Once cooled, frost cupcakes generously. Optionally, dust with a little extra cinnamon on top.

Servings and timing

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

Variations

Add chopped apples for an apple-cinnamon twist.
Swap the frosting for a simple vanilla glaze for a lighter touch.
Use brown sugar in the swirl for a deeper, caramelized flavor.
Make mini cupcakes for bite-sized treats—just reduce baking time to 12–14 minutes.
Add nuts like pecans or walnuts for crunch and extra warmth.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If chilled, allow them to come to room temperature before serving.

To freeze, wrap each unfrosted cupcake individually and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

Reheat lightly in the microwave for about 10 seconds if you prefer them slightly warm.

FAQs

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

Be sure to layer the batter properly—batter, swirl, then more batter—to keep the swirl suspended throughout the cupcake.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day ahead and store them unfrosted. Frost just before serving for the best texture.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute for sour cream in this recipe.

What type of cinnamon is best for baking?

Use ground Ceylon or Saigon cinnamon for rich, bold flavor. Avoid stale or expired cinnamon for best results.

Can I make this recipe dairy-free?

Yes, use plant-based butter, dairy-free milk, and a dairy-free yogurt alternative. The flavor will slightly vary but still taste great.

Can I double the recipe?

Absolutely. This recipe scales well—just double the ingredients and use two muffin pans.

Why are my cupcakes dense?

Overmixing the batter or not using room temperature ingredients can lead to dense cupcakes. Mix just until combined for a light texture.

Can I turn this into a cake?

Yes, pour the batter into a greased 8-inch round or square pan and adjust baking time to 25–30 minutes.

What piping tip is best for frosting?

A large star tip like Wilton 1M gives beautiful, bakery-style swirls for the cinnamon frosting.

Can I add a filling?

Yes, you can core the cupcakes after baking and fill them with a cinnamon or cream cheese filling for extra decadence.

Conclusion

Cinnamon Sugar Swirl Cupcakes are a warm, inviting treat that captures the essence of comfort baking. With their fluffy crumb, rich swirl of cinnamon, and creamy spiced frosting, they’re sure to become a go-to dessert. Whether for a fall gathering or a year-round sweet craving, these cupcakes never fail to satisfy.