These cinnamon cupcakes with cookie butter frosting are soft, light, and fluffy with just the right amount of cinnamon flavor. Since the cupcakes aren’t overly sweet, they pair perfectly with the rich and creamy cookie butter cream cheese frosting. The combination makes a simple cupcake feel a little more special without being too heavy.

Cinnamon Cupcake with Cookie Butter Frosting bitten into sitting on top of the other cinnamon cupcakes.

Why You’ll Love This Recipe

Cozy Fall Flavors – The cinnamon and vanilla in the cake and the warm biscoff cookie flavors in the icing of this fall inspired dessert are cozy and traditional but not overpowering. It’s a simple way to enjoy classic fall flavors without making everything pumpkin spice.

Easy to Make – It’s so easy to whip up this cupcake batter. It just requires a little more prep since we are making the icing from scratch too. Just mix wet ingredients with dry, scoop, bake, cool, and enjoy after whipping up the icing.

Tips

Make sure you cream the butter and sugar together fully before adding the other wet ingredients for the cupcake batter.
If your butter looks like it has separated into little pea-sized bits, that’s okay. Just gradually add in the dry ingredients and whip on medium speed for 3 – 5 minutes and everything will start to look smooth.
The paddle attachment is best when mixing cupcake batter.

Cinnamon Cupcake with Cookie Butter Frosting sitting on the counter.

Tools You May Need

Measuring cups and measuring spoons

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Cinnamon Cupcakes and Cookie Butter Frosting Ingredients

Here is everything you need to make the cinnamon cupcakes and cookie butter frosting.

Dry Ingredients

All-purpose flour (1 cup, 150g)

Baking soda (1/2 tsp)

Baking powder (1/2 tsp)

Cinnamon (1 tbsp)

Salt (1/2 tsp)

Wet Ingredients

Softened butter (1 stick, 115g)

Granulated sugar (3/4 cup, 154g)

2 egg whites

Vanilla extract (1 1/2 teaspoon)

Greek yogurt (3 tbsp)

Cookie Butter Frosting

Softened butter (1 stick, 115g)

Powdered sugar (2 cups, 230g)

Cream cheese (1 block)

Heavy cream (1/2 cup, 62g)

Cookie butter (2 tbsp)

Salt (1/2 tsp)

Cinnamon Cupcakes with Cookie Butter Frosting sitting on the counter cooling.

How to Make Cinnamon Cupcakes with Cookie Butter Frosting

1. Important Prep

Preheat your oven to 350 degrees and add your muffin liners to your muffin tin.

Make sure your butter and cream cheese are softened, meaning not cold to the touch.

2. Make the Cupcake Batter

In a large bowl, whisk together the dry ingredients (All-purpose flour (1 cup, 150g), baking soda (1/2 tsp), baking powder (1/2 tsp), cinnamon (1 tbsp), and salt (1/2 teaspoon) and set aside.

Next, in your stand mixer add your softened butter (1 stick, 115g) and granulated sugar (3/4 cup, 154g). Mix on medium speed using the paddle attachment.

Tip: Make sure you’re butter and sugar are fully creamed together before adding the other cold wet ingredients. This will prevent the butter separating into pea sized bits.

Once the butter and sugar are creamed, add in the rest of the wet ingredients (2 egg whites, vanilla extract (1 1/2 teaspoon), and Greek yogurt (3 tbsp). Mix on medium speed until smooth.

On low speed, gradually add the dry ingredients to the bowl then increase to medium speed and mix for 3 – 5 minutes. If your butter ends up separating while mixing the wet ingredients, do this step and everything will smooth out.

Scoop the cupcake batter into your muffin tin using an ice cream scoop. Make sure you only fill up the muffin tin slots halfway to make room for rising. Bake at 350 degrees for 20 minutes.

Cinnamon Cupcakes with Cookie Butter Frosting dry ingredients in a bowl.

Wet and dry ingredients whipped together in a mixing bowl for the Cinnamon Cupcakes with Cookie Butter Frosting.

Cinnamon Cupcake batter inside muffin tins ready to bake.

3. Cool Down & Make the Frosting

Once the cupcakes are done baking, allow them to completely cool on a cooling rack before adding the frosting. Otherwise the frosting will melt and slide off the warm cupcake.

While the cupcakes cool, add softened butter (1 stick, 115g) and powdered sugar (2 cups, 230g) to your stand mixer (switch to whisk attachment) and mix on low speed. Once the powdered sugar is well combined, add the cream cheese (1 block), and heavy cream (1/2 cup, 62g), cookie butter (2 tbsp), and salt (1/2 tsp) to the bowl and increase to medium speed. Whisk together until everything is thick and fluffy. The frosting should have stiff peaks.

You can add more powdered sugar or heavy cream depending on how thin or thick you’d like your frosting.

Cookie butter frosting in a mixing bowl.

4. Top with Frosting & Enjoy

Add frosting to your cupcakes using a piping bag, a ziploc bag with a hole cut in one of the corners, or a silicone spatula and enjoy!

Cinnamon Cupcakes & Cookie Butter Frosting Storage

Cookie Butter Frosting – This frosting can be kept in the fridge for up to 5 days in an airtight container. If it solidifies, thaw on the counter for one hour before applying to the cupcakes. I do not recommend freezing this frosting.

Cinnamon Cupcakes – The cupcakes can be kept on the counter, covered, for up to 3 days. They can also be stored in the fridge for up to 5 days in an airtight container, or the freezer without the frosting for up to 3 months in an airtight container.

Cinnamon Cupcakes with Cookie Butter Frosting

Selena Jones

These cinnamon cupcakes with cookie butter frosting are soft, light, and fluffy with just the right amount of cinnamon flavor. Since the cupcakes aren't overly sweet, they pair perfectly with the rich and creamy cookie butter cream cheese frosting. The combination makes a simple cupcake feel a little more special without being too heavy.

Print Pin

Prep Time 10

Cook Time 18

Butter and Cream Cheese Softening Time 2

Total Time 2 28

Course Dessert

Cuisine American

Servings 9 cupcakes

Calories 310 kcal

Equipment

Large Bowl
Stand Mixer
Whisk
Food scale
Measuring cups and measuring spoons
Muffin tin
Muffin tin liners
Silicone spatula
Ice cream scoop
Cooling rack
Piping bags