Yield: 24

Cinnamon Spice Cupcakes

Prep Time 30 minutes
Cook Time 18 minutes

Looking for a delicious, from scratch spice cupcake recipe? These Cinnamon Spice Cupcakes with sweet cinnamon buttercream frosting are homemade and absolutely wonderful!


For the cupcakes:

  • 5 egg whites, room temperature
  • ¾ cup buttermilk, divided
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 ½ cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon cinnamon
  • ¼ cup milk
  • ½ cup cinnamon chips


  1. In a small bowl, combine the egg whites with ¼ cup buttermilk. Whisk together and set aside.
  2. In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.
  3. Line a cupcake tin with paper lines. Fill ⅔ full with batter and bake in a 350 degree F oven for 16-18 minutes. Cool 5 minutes in tin, and remove and cool completely on wire rack.
  4. For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.
  5. Spread frosting on cooled cupcakes (or use a decorating bag with tip and pipe onto cupcakes). Add cinnamon chips immediately. ENJOY.


  • If you don't have cake flour, you can make an easy substitute with all-purpose flour and cornstarch. Replace every cup of cake flour in the recipe with ¾ of a cup all-purpose flour and ¼ cup of cornstarch.
  • Do not over fill your cupcake tins! We recommend filling each liner about ⅔ of the way full with batter. Otherwise your cinnamon spice cupcakes will have domed tops like a muffin that aren't well suited to support frosting.
  • Store cupcakes in an airtight container at room temperature. They're best enjoyed within 3 days of baking.
  • Frosting. Swap out the cinnamon buttercream for our light sour cream frosting instead! Adds a delicious tang. Or give our perfect cream cheese frosting recipe a try instead.
  • See blog post for recipe tips and tricks.
  • Nutrition Information:



    Serving Size:

    1 cupcake

    Amount Per Serving: Calories: 333Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 117mgCarbohydrates: 48gFiber: 0gSugar: 36gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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