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    Home » cake » Vanilla Cupcakes with Cinnamon Buttercream

    Published: Feb 14, 2010 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    Vanilla Cupcakes with Cinnamon Buttercream

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    Happy Joe Cain Day to everyone around here! Happy Valentine’s Day to the rest of you!

    I know a lot of people hate Valentine’s Day but I actually kind of love it. Not because it’s a day of love blah blah blah but because it’s an excuse to put hearts on everything and I heart hearts. I really didn’t want to do too much for V-Day (Hello lazy!) but I did want to use these cupcake wrappers and the sprinkles that I snatched up as soon as Target put their Valentine’s stuff out. So I decided on plain vanilla cupcakes and some cinnamon buttercream for a little spice.

    The cupcakes were amazing. The cake was so soft and delicious, and the cinnamon buttercream is my favorite. I wish someone had told me how life changing cinnamon buttercream is. I’m already thinking about the next cake I’ll pair with it.

    Vanilla Cupcakes with Cinnamon Buttercream

    For the cupcakes:

    • 1 ¾ cups cake flour (not self-rising)
    • 1 ¼ cups unbleached all-purpose flour
    • 2 cups sugar
    • 1 tablespoon baking powder
    • ¾ teaspoon salt
    • 1 cup 2 sticks unsalted butter, cut into 1-inch cubes
    • 4 large eggs
    • 1 cup whole milk
    • 1 teaspoon pure vanilla extract

    For the buttercream:

    • 1 cup butter (softened)
    • 4 cups powdered sugar (sifted)
    • 3 – 4 tablespoons milk
    • 1 teaspoon vanilla
    • 1 teaspoon ground cinnamon

    To make the cupcakes:

    1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
    2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
    3. Divide batter evenly among liners, filling about ⅔ full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
    4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

    To make the buttercream:

    1. Beat butter until light and fluffy. Add sugar a ½ cup at a time until completely incorporated, adding up to 4 tablespoons of milk when the icing gets to thick. Add vanilla and cinnamon and beat until just combined.

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    Reader Interactions

    Comments

    1. PR says

      October 30, 2011 at 11:56 am

      beautiful decorated! what frosting tip did you use to decorate with?

      Reply
      • amanda says

        October 30, 2011 at 12:02 pm

        Oh man, I wish I remembered. It’s one of the smaller flower tips (I wanna say a 2 from Wilton) and I moved the bag very slowly to get that almost-lacy look. Thanks for commenting! :)

        Reply
    2. Jess says

      March 03, 2011 at 6:32 pm

      You’re cupcakes are so perfectly round! Mine never turn out that way; I’d love to know what you do to help them bake up like that!

      Reply
      • amanda says

        March 03, 2011 at 6:34 pm

        I always “overfill” my baking cups just a bit and I think that helps them get that nice round shape. Like, if it says 3/4 of the way full, I do just under all the way full. Sometimes it makes a mess but when it works out, you get those big, beautiful cupcakes.

        Thanks for commenting! :)

        Reply
    3. Violet HG says

      August 16, 2010 at 5:34 am

      What’s the temperature that you need to preheat the oven at in degrees celsius?

      Reply
      • amanda says

        August 17, 2010 at 3:46 am

        I would be 162 degrees Celsius. Thanks for commenting!

        Reply
    4. jill says

      April 04, 2010 at 4:34 pm

      how many does it make, one dozen or 2?

      Reply
      • amanda says

        April 05, 2010 at 4:20 am

        The original recipe says 30. I halved it with great results, just in case you don’t want 30 cupcakes sitting around. ;)

        Reply
        • Katie says

          June 08, 2010 at 4:03 pm

          Will this icing recipe cover all 30 cupcakes (piped)?

          Reply
          • amanda says

            June 08, 2010 at 4:11 pm

            I want to say yes but if you’re like me and like a lot of buttercream, you might want to double it. At least. ;)

            Reply
    5. Eliana says

      February 16, 2010 at 12:39 pm

      The cinnamon buttercream sounds super delish alongside the vanilla cupcakes (which btw look super cute with the hearts)
      .-= Eliana´s last blog ..Coconut Cake with Chocolate Chunks and Coconut Drizzle =-.

      Reply
    6. megan says

      February 15, 2010 at 12:23 pm

      these look delicious!! I LOVE icing. lots of times i eat the icing without the cake. These look so festive and professional too. can’t wait for a reason to try these :)
      .-= megan´s last blog ..Giant Oatmeal Chocolate Chip Cookies =-.

      Reply
    7. Liz says

      February 15, 2010 at 12:17 pm

      I am the same way about Valentine’s Day – I love it! Not for the greeting card side of it, but more for the kitschy, I can decorate everything in pink and red hearts side of it :)

      These cupcakes sound amazing and look beautiful. Vanilla + cinnamon is a heavenly combination. Yum!
      .-= Liz´s last blog ..Love is in the Air =-.

      Reply
    8. Memoria says

      February 15, 2010 at 12:35 am

      These cupcakes are perfect! Wow. You need to teach me how to pipe frosting haha.

      Reply
    9. Joy says

      February 14, 2010 at 4:41 pm

      They are gorgeous!!! I have been looking for a great cupcake recipe FOREVER so will have to give these ones a try – I love you have frosted them… so pretty!! :)
      .-= Joy´s last blog ..The Lighthouse Victoria Point – Fantastic Fish and Chips =-.

      Reply
    10. Katie says

      February 14, 2010 at 12:26 pm

      They sound so good I could cry! Cinnamon makes everything better <3

      Katie xox
      .-= Katie´s last blog ..Double Melissa =-.

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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