Sunday, October 2, 2016

Cinnamon Sugar Cupcakes

October is here and I couldn't be any more happier! I don't know about you guys but I get way too excited when fall comes around. The cold weather, the autumn decorations, the leaves turning orange, It just fills my heart up with joy. I feel like all the decorations and halloween things is the ultimate "kick off" party for the holidays! 

I have never liked the hot weather even though I was born in July, I was just never a fan of the heat. Now, with the weather finally cooling down over here in the Bay Area, I couldn't be any more happier! I love snuggling up in a blanket with hot tea while read a book. It just so relaxing. But what makes that even better? With a Cinnamon Sugar Cupcake! Yup, I said it Cinnamon Sugar Cupcake... Doesn't it make your mouth drool when you hear that? 

These cupcakes were such a hit with my family, they were gone in a day! These cupcakes were so moist mixed with fluffiness and dense and filled with cinnamon. And I didn't just want to add cinnamon to the batter. I wanted it to top it off with cinnamon! I made a cinnamon buttercream frosting. Best thing ever.

Nothing screams Fall with cold weather and the warm smell of cinnamon flowing through your house. 

My family actually compared the taste of these cupcakes as a copy-cat version of the cinnamon flavor cupcakes at Sprinkles -Who doesn't love Sprinkles Cupcakes? So to hear that, it was a huge compliment. The best part of the cupcake is that its not too sweet and you can eat these for breakfast, with a warm cup of coffee or tea. It'll make your morning. Trust me

I also added fall colored sprinkles around the edge of the cupcake to make it more "fall-y". I found these perfect colored sprinkles at my local HomeGoods store! But you can use any sprinkles that you want. 

Cinnamon Sugar Cupcakes 

Yield: Makes 14-16 cupcakes 


1 2/3 cups of all purpose flour
1 cup of sugar
1 1/2 tsp ground cinnamon
1/4 baking powder
3/4 cup salted butter, room temperature
3 egg whites
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 1/2 tsp ground cinnamon
1/4 cup sugar
Cinnamon Sugar Frosting
1/2 cup butter
4 cups powdered sugar
2 1/2 tsp ground cinnamon
3/4 tsp vanilla extract 
1 - 2 tsp water or milk


For Batter: 

  1. Preheat oven to 350 degrees
  2. Whisk together flour, sugar, cinnamon, baking soda and baking powder in a large mixing bowl
  3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth
  4. Combine cinnamon and sugar in a small bowl
  5. Add cupcake liners to cupcake pan
  6. Place 1/4 cup of cup cake batter into each cupcake liner
  7. Sprinkle 1/4 tsp of cinnamon sugar onto batter and use a toothpick to swirl it around the batter 
  8. Bake for 16-18 minutes, or until tooth pick comes out clean
  9. Allow to cool for 1 minute, then remove to cooling rack to finish cooling

For Frosting:

  1. Beat butter until smooth
  2. Slowly add one cup at a time of powdered sure. Mix until Combined
  3. Mix in the cinnamon, vanilla extract, and 1 tbsp water *add more water to get the right consistency, then frost the cupcakes*
  4. Add sprinkles around the cupcakes