Cinnamon Vanilla Bean Cupcakes
Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.
Servings 12 cupcakes
Ingredients
For the Cupcakes
- 6 tbsp butter melted
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla bean paste or caviar from 1 vanilla bean
- 2 cups all-purpose flour
- 1⅓ tsp baking powder
- 1 tsp ground cinnamon
- ½ cup milk
For the Icing
- 4 ounces whipped cream cheese at room temperature
- 4 tbsp butter softened
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1½ cups confectioner's sugar
Instructions
Make the Cupcakes
- Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
- Next, add the vegetable oil, eggs, and vanilla bean paste. Mix on low speed until they are fully combined.
- Next, in a small bowl, combine the flour, baking powder, and cinnamon.
- With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add 1/2 of the milk. Now add another 1/3 of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
- Divide the batter evenly between the muffin pans; filling each one about 3/4 of the way full. I use a 1/4 cup cookie scoop to ensure all of the muffins are the same size.
- Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.
Make the Icing
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the whipped cream cheese and butter on high until light and fluffy— about 2 minutes.
- Next, add the vanilla bean paste and cinnamon. Mix on low speed until fully incorporated.
- With the mixer on low, gradually add the confectioner's sugar. Don’t add it all at once or you’ll end up with a mess! Once all of the confectioner's sugar has been added, scrape down the sides of the bowl. Beat for another 5-10 seconds to make sure everything has combined.
- Increase the speed and whip the icing on high speed until it becomes smooth and aerated— about 2 minutes.
- Transfer the icing to a piping bag and set aside.
Assemble & Store
- Once the cupcakes have fully cooled, pipe the icing on each one. These cupcakes are best eaten the same day but they can be stored in an airtight container at room temperature for up to two days.
Notes
*I use salted butter when cooking. If using unsalted, add 1/4 teaspoon of kosher salt.
*Light or dark brown sugar will work in this recipe.
*Using whipped cream cheese in the icing will make a lighter, fluffier icing. You can substitute standard cream cheese but you should beat it on high speed for 1-2 minutes before adding the butter.
*If you don’t have vanilla beans or paste, you can substitute vanilla extract.