Looking for a delicious, from scratch spice cupcake recipe? These Cinnamon Spice Cupcakes with sweet cinnamon buttercream frosting are homemade and absolutely wonderful!
In a small bowl, combine the egg whites with 1/4 cup buttermilk. Whisk together and set aside.
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.
Line a cupcake tin with paper lines. Fill 2/3 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.
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.
Spread frosting on cooled cupcakes (or use a decorating bag with tip and pipe onto cupcakes). Add cinnamon chips immediately. ENJOY.
Notes
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 3/4 of a cup all-purpose flour and 1/4 cup of cornstarch.
Do not over fill your cupcake tins! We recommend filling each liner about 2/3 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.