I like dessert recipes that feel nostalgic, but what I love most in these cupcakes is how they balance sweetness and warmth without feeling too heavy. Cinnamon Sugar Cupcakes are the kind of dessert that feels warm, comforting, and a little nostalgic—like something you would bake on a quiet morning or for a cozy afternoon treat. These cupcakes are soft, buttery, and lightly spiced with cinnamon, and the sugary topping adds a delicate crunch that makes them extra special. They remind me of snickerdoodle cookies but in a softer, fluffier form. And honestly, the cinnamon sugar topping is my favorite part—it sparkles, adds texture, and brings such a comforting aroma every time I bake these.

I have made these cupcakes many times, and I use the same simple steps every single time. I always melt the butter to keep the batter smooth, and I never skip brushing the tops with melted butter before dipping them in cinnamon sugar. That step transforms a plain cupcake into something beautiful and irresistible.

You can serve these cupcakes with warm tea, some fresh fruit, also with a light cream cheese dip if you want to elevate the plate. They’re beautiful on their own, but pairing them with something creamy or refreshing adds another layer of comfort and flavor.

Its Perfect For:

• After-school snacks
• Coffee or tea gatherings
• Holiday dessert tables
• Office potlucks
• Weekend baking with kids

Ingredients

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted butter

Kitchen Equipment You’ll Need

• 12-cup muffin pan
• Cupcake liners
• Two mixing bowls
• Whisk or electric mixer
• Cooling rack
• Small bowl for topping

How to Make Cinnamon Sugar Cupcakes?

Step 1

Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a mixing bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract. Slowly pour the wet mixture into the dry ingredients while stirring continuously. Mix until a smooth, lump-free batter forms. The batter should be thick but easily spoonable. Avoid overmixing to ensure soft, tender cupcakes.

Step 2

Fill the cupcake liners: Using a spoon or scoop, divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the muffin pan gently on the counter to release any trapped air bubbles and help the batter settle evenly.

Step 3

Bake the cupcakes: Place the muffin pan in the preheated oven and bake for 18–20 minutes. The cupcakes are ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and let the cupcakes rest inside for 5 minutes to finish setting. Then transfer them to a wire rack to cool completely. Allowing them to cool fully helps the cinnamon sugar topping stick better later.

Step 4

Prepare the cinnamon sugar topping: In a small bowl, mix together the granulated sugar and cinnamon. In another small bowl, melt the butter (if it has hardened). You’ll use the butter to help the cinnamon sugar adhere to the tops of the cupcakes.

Step 5

Coat the cupcakes: Once the cupcakes are completely cooled, lightly brush the top of each cupcake with the melted butter. Immediately sprinkle or gently dip each cupcake top into the cinnamon sugar mixture, making sure the entire surface is coated for that classic cinnamon-sugar crunch. You can add a second layer for extra sweetness and texture.

Step 6

Serve and enjoy: Arrange the cupcakes on a serving plate and enjoy their soft, cinnamon-infused centers with the sweet, crunchy topping. These cupcakes taste even better after sitting for about 30 minutes as the topping settles into the buttered surface.

Tips For Cinnamon Sugar Cupcakes

• Don’t overmix the batter.
  Stir only until the ingredients blend together. Overmixing leads to dense cupcakes instead of a soft, fluffy texture.
• Use room-temperature eggs.
  Cold eggs don’t mix well with melted butter. Room-temperature ingredients help the batter stay smooth and consistent.
• Melt the butter, but don’t let it get hot.
  If the butter is too hot, it may cook the eggs. Let it cool for a minute before mixing.
• Measure flour properly.
  Spoon the flour into the cup and level it. Scooping packs the flour and makes the cupcakes dry.
• Don’t skip the butter-brushing step.
  The topping sticks beautifully when the surface is lightly buttered. Without it, the sugar may fall off.
• Let cupcakes cool fully before dipping.
  Hot cupcakes will melt the cinnamon sugar. Cooling gives a crisp, even finish.
• Taste the batter for balance.
  Cinnamon strength varies by brand. Add a little more if you prefer a stronger spice flavor.

Optional Ingredients

• A pinch of nutmeg for extra warmth
• 1 teaspoon maple extract for deeper flavor
• Mini chocolate chips in the batter
• A swirl of cream cheese frosting on top
• Brown sugar for a richer topping
• A dusting of powdered sugar for presentation

How to Serve Cinnamon Sugar Cupcakes?

I like serving these cupcakes slightly warm because the flavor becomes more inviting and the cinnamon aroma fills the room. When I have guests, I arrange them nicely on a wooden board or a pretty serving platter to make them look more charming. Warm cupcakes always feel more heartfelt and homey, and these are no exception.

I also love pairing them with drinks that highlight their cozy flavor—like chamomile tea, a latte, or even iced coffee when the weather is hot. The soft texture and cinnamon sugar topping blend perfectly with mild, creamy drinks. If I’m hosting, I sometimes place a small bowl of whipped cream or caramel dip on the side for people who want something extra sweet.

I enjoy adding fresh fruit to the plate when I want a refreshing contrast. Berries or sliced apples look bright and beautiful next to the cupcakes. Sometimes, when I’m in the mood to make them look a little more elegant, I add a tiny drizzle of caramel or dust a little cinnamon on top before serving.

Is Cinnamon Sugar Cupcakes Healthy?

These cupcakes aren’t designed to be a health food, but they are made with simple, real ingredients. Since you’re baking them at home, you know exactly what’s in them, and you can adjust the sweetness if you prefer something lighter. They include sugar and butter, which give them their lovely texture, so they’re best enjoyed in moderation.

If you want a slightly lighter option, you can reduce the sugar or use low-fat milk. Replacing part of the flour with whole wheat flour also works. They can fit into a balanced lifestyle as long as you enjoy them mindfully.

Variations and Substitutions

• Apple Cinnamon Cupcakes
  Add small apple chunks to the batter for juicy bites.
  Use brown sugar for deeper flavor.
  A perfect fall twist.
• Cream Cheese Swirl Cupcakes
  Add a spoonful of sweetened cream cheese into each cup.
  Swirl lightly before baking.
  Rich and cheesecake-like.
• Chocolate Cinnamon Cupcakes
  Replace a little flour with cocoa powder.
  The blend of cocoa and cinnamon is comforting.
  Great for chocolate fans.
• Whole Wheat Version
  Use half whole wheat flour.
  It creates a slightly denser but heartier texture.
  Good for a wholesome treat.
• Almond Cinnamon Cupcakes
  Add a teaspoon of almond extract.
  Almond and cinnamon pair beautifully.
  A lovely, elegant flavor.
• Pumpkin Spice Cupcakes
  Mix in pumpkin purée and reduce milk slightly.
  Brings warm, seasonal flavor.
  Perfect for fall gatherings.
• Cinnamon Sugar Muffins
  Skip liners and use a greased pan.
  Bake a little longer.
  A rustic, cozy variation.
• Frosted Cinnamon Cupcakes
  Add vanilla or cream cheese frosting.
  Sprinkle cinnamon sugar on top.
  More decadent for celebrations.

How to Store & How to Reheat

Store the cupcakes in an airtight container at room temperature for up to three days. If your home is warm, you may refrigerate them to keep the topping from melting, but always let them come back to room temperature before serving. You can freeze the cupcakes without their topping for up to two months.

To reheat, warm one cupcake in the microwave for 8–10 seconds until just soft. If reheating frozen cupcakes, thaw overnight in the fridge. Freshen them by brushing a bit of melted butter on top and dipping them into cinnamon sugar again.

Frequently Asked Questions About Cinnamon Sugar Cupcakes 

Can I make these cupcakes ahead of time?
Yes, they stay soft for one to two days. If you want the topping to stay crunchy, add the butter and cinnamon sugar right before serving. Store them in an airtight container so they don’t dry out.

Can I use oil instead of butter?
Yes, oil works, but butter brings more warmth and flavor. Choose a neutral oil if you substitute. The cupcakes will still be tender but slightly less rich.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. The texture may differ based on the brand. Add a little extra milk if the batter feels too thick.

Can I turn this into a cake instead?
Yes, an 8-inch cake pan works well. Bake longer and test with a toothpick. Brush the top with melted butter and sprinkle cinnamon sugar to finish it.

Cinnamon Sugar Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

cupcakes

Prep time

15

minutes

Cooking time

20

minutes

Soft, sweet, and cozy, these Cinnamon Sugar Cupcakes are the perfect homemade treat. Learn how to make them, how to serve them, fun variations, storage tips, and answers to common questions in this complete beginner-friendly guide.

Ingredients

• For the Cupcakes:

• 1 1/4 cups all-purpose flour

• 1 cup granulated sugar

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1/2 cup milk

• 1 teaspoon vanilla extract

• For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 3 tablespoons melted butter

Directions

• Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a mixing bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
• In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract. Slowly pour the wet mixture into the dry ingredients while stirring continuously. Mix until a smooth, lump-free batter forms. The batter should be thick but easily spoonable. Avoid overmixing to ensure soft, tender cupcakes.
• Fill the cupcake liners: Using a spoon or scoop, divide the batter evenly among the 12 liners, filling each about two-thirds full. Tap the muffin pan gently on the counter to release any trapped air bubbles and help the batter settle evenly.
• Bake the cupcakes: Place the muffin pan in the preheated oven and bake for 18–20 minutes. The cupcakes are ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and let the cupcakes rest inside for 5 minutes to finish setting. Then transfer them to a wire rack to cool completely. Allowing them to cool fully helps the cinnamon sugar topping stick better later.
• Prepare the cinnamon sugar topping: In a small bowl, mix together the granulated sugar and cinnamon. In another small bowl, melt the butter (if it has hardened). You’ll use the butter to help the cinnamon sugar adhere to the tops of the cupcakes.
• Coat the cupcakes: Once the cupcakes are completely cooled, lightly brush the top of each cupcake with the melted butter. Immediately sprinkle or gently dip each cupcake top into the cinnamon sugar mixture, making sure the entire surface is coated for that classic cinnamon-sugar crunch. You can add a second layer for extra sweetness and texture.
• Serve and enjoy: Arrange the cupcakes on a serving plate and enjoy their soft, cinnamon-infused centers with the sweet, crunchy topping. These cupcakes taste even better after sitting for about 30 minutes as the topping settles into the buttered surface.