Easy Cinnamon Vanilla Bean Cupcakes

I can’t wait to share this delicious cupcake recipe with you! If you’re a cinnamon lover, these easy cinnamon vanilla bean cupcakes are going to be your new favorite flavor. However, if cinnamon’s not your thing, just wait until you try this flavor combination. These simple cinnamon and vanilla cupcakes will make your tastebuds so happy! 

Cupcakes are one of my favorite simple desserts to make at home. I love cake, but cupcakes are easier to decorate, often moister, and every bite contains all the flavors married together perfectly. When you’re ready to try these easy cinnamon vanilla bean cupcakes for yourself, check out the recipe below.

easy cinnamon vanilla bean cupcake recipe

Here are the ingredients you’ll need to create a dozen yummy cinnamon vanilla bean cupcakes:

For the Cupcakes:

• 6 tablespoons butter, melted
• 1/2 cup brown sugar
• 1/2 cup neutral vegetable oil
• 2 large eggs
• 1 teaspoon vanilla bean paste or caviar from 1 vanilla bean
• 2 cups all purpose flour
• 1 1/3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup milk

For the Icing:

• 4 ounces whipped cream cheese, at room temperature
• 1 teaspoon vanilla bean paste
• 4 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 1 1/2 cups powdered sugar

Ready to get started? Follow my instructions and you’ll be enjoying cinnamon vanilla bean cupcakes in no time!

Cupcake Instructions:

1. Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick baking spray. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined. You want the mix to be the consistency of caramel— about 3 minutes on medium-high speed should do it.
3. Next, add the vegetable oil, eggs, and vanilla bean paste. Mix at low speed until the ingredients are fully combined.
4. Next, in a separate small bowl, combine the flour, baking, powder, and cinnamon.
5. With the mixer on low, add 1/3 of the dry ingredients. Next, add 1/2 of the milk. Now add another 1/3 of the dry ingredients.
6. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain.
7. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
8. 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.
9. Bake the cupcakes in a preheated oven for 15-18 minutes, or until they are lightly browned and a toothpick instead into the middle comes out clean.  

Icing Instructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the whipped cream cheese and butter on high speed until light and fluffy— about 2 minutes.
2. Next, add the vanilla bean paste and cinnamon. Mix on low speed until fully incorporated.
3. With the mixer on low, gradually add the powdered sugar. Don’t add it all at once or you’ll end up with a mess!
4. Once all of the powdered sugar has been added, scrape down the sides of the bowl.
5. Whip the icing on high speed until it becomes smooth and aerated— about 2 minutes.
6. Transfer the icing to a piping bag and set aside.

Assemble & Store Cinnamon Vanilla Bean Cupcakes

Once the cupcakes have fully cooled, pipe the icing on each one. 

Don’t forget to store your cupcakes properly too. Keeping leftover cupcakes in a tightly lidded container will ensure they stay moist and delicious for a few days, long enough for you to devour every last cinnamon vanilla bean cupcake you make!

Of course, you can eat these cinnamon vanilla bean cupcakes right away too! From start to finish, the recipe only takes 40 minutes to complete, leaving lots of time to enjoy this delicious dessert!

pro tips for cupcake baking

Notes to remember for this easy cinnamon vanilla bean cupcake recipe:

• 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. 

Wanna be sure your cupcakes are the best? I know you’ll love the flavors in this recipe. If you’re a cupcake baking beginner, follow these pro tips for cupcake baking success:

• Use room temperature ingredients. Believe it or not, baking is a science. So, using room temperature ingredients in your recipe will ensure you get the right kinds of chemical reactions when you bake your cinnamon vanilla bean cupcakes.
• Don’t over mix. Mixing the batter too much can cause your cupcakes to become too dense.
• Fill your cupcake liners 2/3 of the way. Getting this step right will ensure you have uniform cupcakes that aren’t overflowing.

• Only bake one batch at a time. It can be really tempting to fill your oven with as many cupcake pans as it will hold, especially once you taste these easy cinnamon vanilla bean cupcakes. Resist the temptation and bake only one pan of cupcakes at a time. In fact, place your cupcake pan in the center of the oven, that’s the cupcake baking sweet spot.

These are amazing! They only come in as a close second to my Pumpkin Spice Cake recipe! What’s your favorite cupcake recipe? Are you a cinnamon lover too? Share your favorites in the comments. Who knows, maybe I’ll share my secret recipe for your favorite cupcakes next! Don’t forget to come back and tell me how your easy cinnamon vanilla bean cupcakes turned out too. 

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