Ingredients for Cinnamon Vanilla Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 cup milk
- Pure Vanilla Extract
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cinnamon Vanilla Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cinnamon Vanilla Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a small bowl, whisk together 1 cup milk and 1 teaspoon vanilla extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the wet ingredients alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.
- Fill the muffin liners about 3/4 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should spring back lightly when touched.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
26g
Carbs
9g
