These cinnamon vanilla cupcakes with brown butter icing are soft, fluffy, and filled with just the right amount of warm spice. And then there’s the icing — rich, nutty, and completely irresistible thanks to browned butter.
Honestly, these are the kind of cupcakes that feel a little fancy but are still easy enough to make on a regular baking day. Whether you’re serving them with coffee or adding them to a dessert table these cupcakes always get attention. And yes… they’re RIDIC-ULICIOUS.
If you’ve been baking with me for a while, you already know how much I love warm cinnamon flavors — and brown butter icing might just be my favorite way to finish a dessert. After making my easy cinnamon roll cookies with brown butter icing, I couldn’t stop thinking about that cozy combination, so of course it had to turn into cupcakes next. These cinnamon vanilla cupcakes with brown butter icing are soft, fluffy, and filled with just enough spice, then topped with a rich, nutty icing that takes them right over the top. They feel a little special, but they’re still easy enough to bake anytime the craving hits.
Table of contents
Why You’ll Love These Cinnamon Vanilla Cupcakes
- Soft, bakery-style texture every time
- Warm cinnamon flavor without being overpowering
- Brown butter icing adds a deep, nutty richness
- Perfect for fall, brunch, holidays, or anytime baking
- Frosting pipes beautifully and looks amazing on camera
What You’ll Need
For the Cinnamon Vanilla Cupcakes
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
For the Brown Butter Icing
- Unsalted butter
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
- Salt
How to Make Cinnamon Vanilla Cupcakes
Step 1: Prep
Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners (these are my favorite!).
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. This step helps create that soft cupcake crumb.
Step 4: Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract.
Step 5: Combine
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined.
Step 6: Bake
Fill each cupcake liner about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
How to Make Brown Butter Icing
This is the star of the show.
- Melt the butter in a saucepan over medium heat.
- Continue cooking, swirling often, until the butter turns golden brown and smells nutty.
- Remove from heat and let cool for 10–15 minutes until warm, not hot.
- Beat the brown butter with powdered sugar, vanilla, salt, and milk until smooth and fluffy.
- Adjust consistency as needed and frost cooled cupcakes.
FAQ:
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them covered at room temperature. Frost them the day you plan to serve for the best texture.
Why did my brown butter icing turn greasy?
If the butter is too hot when mixed with the sugar, the icing can separate. Let the butter cool slightly before mixing.
Can I turn these into mini cupcakes?
Absolutely. Bake mini cupcakes at 350°F for 10–12 minutes and frost as usual.
Storage Tips
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days, but bring to room temperature before serving
- Unfrosted cupcakes freeze well for up to 2 months
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Cinnamon Vanilla Cupcakes (with brown butter icing)
Equipment
- cupcake liners
Ingredients
Cinnamon Vanilla Cupcakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup milk
Brown Butter Icing
- ½ cup unsalted butter
- 2½-3 cups powdered sugar
- 2-3 Tbsp heavy cream or Milk
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
Cinnamon Vanilla Cupcakes
- Preheat oven to 350°F and line a muffin pan with liners.
- Whisk flour, baking powder, salt, and cinnamon in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fill liners ⅔ full and bake 18–22 minutes.
- Cool completely.
Brown Butter Icing
- Melt butter over medium heat until golden brown and nutty.
- Cool slightly.
- Beat with powdered sugar, vanilla, salt, and milk until fluffy.
- Frost cooled cupcakes.