Cinnamon Cupcakes with Triple Cream Cinnamon Frosting


Cinnamon Cupcakes with Triple Cream Cinnamon Frosting

This treat filled cupcake is easy to make and sure to please
Prep Time: 30 minutes
Cook Time: 17 minutes
Cool Time: 1 hour
Total Time: 1 hour 47 minutes
Course: Dessert
Cuisine: American
Keyword: cupcake, dessert, kid approved, kid created, treat
Servings: 12
Calories: 335kcal


  • muffin tin
  • cake decorating bag and tip of your choice
  • 1 medium bowl
  • 1 small bowl
  • electric mixer
  • large glass


  • 1 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tsp cinnamon
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp vanilla paste
  • 1 egg room temp


  • 1/2 tsp corn starch
  • 4 oz cream cheese softened
  • 1 tbsp sprinkles
  • 1 tbsp double cream


  • 4 oz cream cheese softened
  • 2 tsp cinnamon
  • 2.3 cup confectioners sugar
  • 4 tbsp unsalted butter softened
  • 2 tsp vanilla paste
  • 4 tbsp double cream
  • 1 tbsp milk


  • Preheat oven to 350°
  • In a large bowl, mix together flour, both sugars, 3 tsp cinnamon, buttermilk, vegetable oil, baking powder, salt, vanilla paste, and egg. Beat until blended.
  • In a small bowl, beat 4 oz of cream cheese, 1 tablespoon of double cream, and 1/2 teaspoon of corn starch until fluffy. Add sprinkles and blend by hand until incorporated
  • Line muffin pan with paper cupcake liners
  • With a tablespoon, add enough cupcake batter to just cover the bottom of the liner
  • With a teaspoon, measure out a dollop of the cream cheese mixture and drop in the center of the cupcake liner
  • Evenly distribute the rest of the batter to the cupcake liners, covering the cream cheese dollop
  • Bake at 350° for 13-17 minutes. Test with a cake tester, if it comes out clean, it's done.
  • Bake at 350° for 17-20 minutes
  • While the cupcakes are baking, add the remaining cream cheese to the medium bowl. Add the softened butter, cinnamon, vanilla paste, confectioners sugar and double cream. Whip at high speed until blended. Add the milk to smooth out.
  • Drop the icing bag with the tip into a large glass. Fill with the icing and put in the fridge to firm up while the cupcakes cool.
  • Once the cupcakes are completely cooled, frost the cupcakes to your liking. Decorative icing is not my favorite thing; so mine started out with a clover design and ended more Jackson Pollack-y


This recipe was thought up by my very proud 8 year old grandson.  Our first attempt was not so successful, so he went back to the drawing board and came up with this.
I edited the measurement until we came up with this.  


Serving: 1cupcake | Calories: 335kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 422mg | Potassium: 103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Tried this recipe?Let us know how it was!