Cinnamon Vanilla Cupcakes (with brown butter icing)
These cinnamon vanilla cupcakes are soft, fluffy, and lightly spiced, then topped with a rich brown butter icing that adds the perfect nutty finish.
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.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nutrition
Serving: 1cupcakeCalories: 264kcalCarbohydrates: 26gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 168mgPotassium: 51mgFiber: 1gSugar: 13gVitamin A: 537IUVitamin C: 0.01mgCalcium: 56mgIron: 1mg
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