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Start with a box cake mix and end up with soft, fluffy, custom cinnamon cupcakes swirled with homemade cinnamon buttercream. Simple ingredients with an amazing flavor.
Cinnamon Cupcakes with Cinnamon Buttercream Frosting. This simple cupcake recipe was actually inspired by the cinnamon Teddy Grahams, which are my favorite flavor. I love cinnamon almost as much as I love chocolate and peanut butter.
And just when I thought I couldn’t love buttercream frosting any more than I do, I find homemade cinnamon buttercream. Perfection, I say. I’m not exaggerating when I say that this homemade buttercream frosting melts in your mouth. If you like cinnamon, you’ll love these cinnamon cupcakes. And if you top it with a cinnamon Teddy Graham? You’re kids will love it, too.
Ok…if they’re like my kids, it wouldn’t have to have the Teddy Graham on top for them to love it, but it definitely adds to the “cute” factor.
You’re going to love these cinnamon cupcakes because they start with a boxed cake mix. Homemade cake is a classic, but you can never go wrong with doctoring up boxed cake mixes. Add a little bit of cinnamon and vanilla, eggs, oil, and vanilla pudding mix. And use milk in place of the water. Using milk in a cake mix makes for a richer cake that tastes like it is from the bakery.
Bake as directed on the back of the box. Every box mix is slightly different so just follow the baking times on the back of the brand that you have.
Then you’ll frost them with the cinnamon buttercream that you whip up. Don’t be afraid of homemade frosting…buttercream is easy. The most important tip when making the buttercream is to first whip the butter until it is light and fluffy. It will take about 2 minutes using a stand mixer (or hand mixer) and the butter will turn almost white. Then you’ll add your other ingredients and whip for about another 2 minutes using the whisk attachment. Don’t get impatient. The several minutes of whipping is what beats air into your frosting and makes your buttercream light and fluffy!
We shared these with the teens in our church Sunday School and with Matt’s coworkers and they loved them. We got thumbs up all around:)
I hope you enjoy them, too!
Recipe from McCormick.com
Hi! I’m going to make these for a competition! Do you think I could dye half red and half green to use on Christmas cupcakes? Or does the cinnamon make it too brown?
These are gorgeous! I could lick that frosting right off the top, wait I usually do!
Cinnamon is one of my favorite ingredients and your buttercream looks like perfection!
Do you have an updated recipe since the cake boxes are no longer made 18 1/4 ounces? 🙂
Hi…LOVE the look and sound of these!! Dumb question tho…what kind of sugar is that on top in the picture? Is it special brown sugar? Thanks so much…cant wait to try!!!
I am thinking of making this recipe but what would be the equivalent for the pudding mix in the UK, would Dr. Oetker Original Pudding Mix be okay.
When you say ‘heavy cream’ could you expand on which one you mean? First time baker, pretty hesitant to try this.
Does this need to be kept refrigerated because of the buttercream?