Cinnamon Cupcakes

Back to remaking recipes from blog-past! My husband requested cinnamon something, and who am I to say no to my husband? Recently I’ve been on a cookie kick, and I felt like the plethora of cupcake liners I had in my pantry were getting ignored. So with cinnamon in mind, I took a look through some old recipes and decided to take a stab at this old one, to see if I could do the pictures some justice. 2011 doesn’t seem like that long ago to me, but it’s 2016 so I need to get a grip.


I’ve been angry about the winter purely because of my lack of convenient lighting. My kitchen lights are very yellow, and the rest of my house is lacking some good spots to take photos that aren’t covered in cat hair or in the shadows. Thanks to the power of photo correcting, I think I came pretty close to something I can be proud of.


Recipe Time!
Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting
Yield | 12 cupcakes
Cupcake recipe adapted from Love & Olive Oil

For the Cupcake:

  • 1 ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 1 teaspoon cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup oil
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 stick unsalted butter
  • 1 8oz package cream cheese
  • 2 ½ cups confectioners sugar
  • 1 tsp vanilla
  • A generous sprinkling of cinnamon


  1. Preheat oven to 350 deg F
  2. Sift together the flour, cornstarch, baking soda, baking powder, salt + cinnamon in a large bowl. Create a well in the center of the dry ingredients (to pour the wet into later)
  3. Combine milk + vinegar, then add vanilla, sugar and oil. Pour into dry ingredients and mix until combined.
  4. Fill cupcake cups 2/3 of the way full and bake for 20-22 minutes (20 was perfecto for me) – Take out the cream cheese & butter now to soften up for frosting
  5. Let the cupcakes cool,
  6. (For Frosting) Use a mixer to break up the cream cheese and butter so you don’t have lumps, and then add the vanilla/powdered sugar. Once all combined/fluffyish, sprinkle the cinnamon on top of the frosting and mix one last time.
  7. Frost cupcakes & eat! Keep in fridge cause of frosting.

One thing that surprised me was there was no egg or butter in the cake recipe. Cool! Also no milk in the frosting – also cool! Mine was a little droopy, so I added some more sugar so it would hold shape better.


Happy baking!
<3 Rhi

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