Cinnamon Sugar Ripple Cupcakes with Cinnamon Butter

Name: Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cup all-purpose flour; 1 cup granulated sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 1/4 tsp baking soda; 1 tsp baking powder; 3/4 cup unsalted butter, at room temperature; 3 egg whites; 1 cup sour cream; 1/4 cup granulated sugar; 1 1/2 tbsp ground cinnamon; 1 full recipe Basic Vanilla Buttercream Frosting, fecipe attached in direction step #11; 1 tsp ground cinnamon; 12 to 14 cinnamon bear candies

Servings: persons

1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
3/4 cup unsalted butter, at room temperature
3 egg whites
1 cup sour cream
1/4 cup granulated sugar
1 1/2 tbsp ground cinnamon
1 full recipe Basic Vanilla Buttercream Frosting, fecipe attached in direction step #11
1 tsp ground cinnamon
12 to 14 cinnamon bear candies

1
Preheat oven to 350.
2
Line 12 to 14 standard cupcake tins with liners
3
MAKE CINNAMON RIPPLE.
4
In a small bowl mix the 1/4 cup sugar with the 11/2 tablespoons cinnamon.
5
MAKE CUPCAKES
6
In a medium bowl whisk flour, baking soda, baking powder, salt and cinnamon
7
In a large bowl beat butter and sugar until light and fluffy
8
Beat in egg whites, vanilla and sour cream
9
Stir flour mixture in just until combined
10
Put about 1 tablespoon batter in bottom of cupcake tins.
11
Sprinkles with cinnamon sugar ripple mixture.
12
Spoon another tablespoon of batter over and sprinkles with more cinnamon sugar, add another amount of batter just to top sugar mix than using a toothpick swirl batter in each tin.
13
Bake 15 to 18 minutes until.a toothpick comes out just clean.
14
Cool 2 minutes in pan then remove to rack to cool completely
15
MAKE BUTTERCREAM FROSTING
16
Make Basic Vanilla Cream Frosting ,recipe attached below, ADDING the 1 teaspoon cinnamon with the sugar
17
Frost cupcakes,with frosting and garnish with cinnamon bears

1786

kcal

Calories

Fat

358

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 2/3 cup all-purpose flour, 1 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp salt, and more.

Yes, Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions