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Head-on close-up view of a coffee cake cupcake with cinnamon swirl, cinnamon frosting and crumb topping.

Coffee Cake Cupcakes

There's never a bad time for a slice of coffee cake and the same is also true for these Coffee Cake Cupcakes. With a sweet cinnamon swirl, lots of cinnamon frosting, and a crumb topping, you can't be blamed if you eat one of these cupcakes for breakfast!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cinnamon Desserts, Coffee Cake, Cupcake Recipes
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 12 cupcakes
Author: Sues

Ingredients

Cupcakes

  • 1 ½ cups all-purpose flour
  • ½ Tbsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • Cinnamon Swirl (recipe below)
  • Cinnamon Buttercream Frosting (recipe below)
  • Crumb Topping (recipe below)

Cinnamon Swirl

  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon

Cinnamon Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 5 cups confectioners' sugar
  • 3 Tbsp whole milk
  • 1 Tbsp vanilla extract
  • 2 tsp ground cinnamon
  • ¼ tsp salt

Crumb Topping

  • 3 Tbsp all-purpose flour
  • 1 tsp granulated sugar
  • ½ tsp ground cinnamon
  • 1 Tbsp unsalted butter, room temperature

Instructions

Cupcakes

  • Pre-heat oven to 350 degrees and line a cupcake tin with 12 papers.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  • Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
  • With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated, taking care not to over-mix.
  • Fill cupcake liners about ⅓ of the way with batter. Evenly divide cinnamon swirl mixture across batter in each cupcake paper. Top with remaining batter. Cupcake papers should be filled about ¾ of the way.
  • Bake cupcakes for 17-20 minutes, until edges are golden and tester comes out clean. Let cupcakes cool in pan for a few minutes before removing to wire racks to cool completely.
  • When cupcakes are cooled, frost them (I used a Wilton 1M pastry tip) and top them with crumb topping.

Cinnamon Swirl

  • In a small bowl, mix together granulated sugar and cinnamon.

Cinnamon Buttercream Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
  • With mixer on low, slowly blend in the confectioner’s sugar, cup by cup until well-combined. Mix in the milk, vanilla, cinnamon, and salt and blend until combined.

Crumb Topping

  • In a small bowl, whisk together flour, sugar, and cinnamon. Using a fork or your fingers, cut butter into dry mixture, until small clumps form.

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