Cinnamon Cupcakes with Cookie Butter Frosting
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.
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
Ingredients
Dry Ingredients
- 1 cup All-purpose flour (150g)
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1 tbsp Cinnamon
- ½ tsp Salt
Wet Ingredients
- 1 stick Softened butter (115g)
- ¾ cup Granulated sugar (154g)
- 2 Egg whites
- 1½ tsp Vanilla extract
- 3 tbsp Greek yogurt
Cookie Butter Frosting
- 1 stick Softened butter (115g)
- 2 cups Powdered sugar (230g)
- 1 block Cream cheese
- ½ cup Heavy cream (62g)
- 2 tbsp Cookie butter
- ½ tsp Salt
Instructions
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.
- 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.
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.
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.
4. Top with Frosting & Enjoy
- Add your 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!
Notes
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.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.