Cinnamon Swirl Cupcakes

Cinnamon Swirl Cupcakes

Cinnamon swirled throughout and on top of vanilla cupcakes with vanilla bean cream cheese frosting - these cupcakes are a perfect treat!



90 minutes




24 servings


For the Cake

  • 3 1/2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, diced, at room temperature
  • 1 cup milk, divided
  • 4 eggs
  • 2 egg whites
  • 2 teaspoons Rodelle Gourmet Vanilla Extract

For the Filling

  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon Rodelle Baking Cocoa

For the Icing


Make the Cake

  • Preheat oven to 350 degrees, place 24 paper liners in 2 x 12 muffin tins.
  • Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the whisk attachment. Add butter and 1/2 cup of the milk. Mix on medium speed until smooth, about 4 minutes. Scrape sides of the bowl as needed.
  • In a separate bowl, blend the eggs, egg whites, remaining 1/2 cup milk, and Rodelle vanilla extract.
  • Add the egg mixture to the flour mixture in three additions, mixing for 2 minutes after each addition.
  • Scrap the bowl after each addition.


  • Mix all ingredients together in a small bowl.


  • Using a mixer, beat all the butter, cream cheese, vanilla extract and vanilla bean seeds until smooth.
  • Carefully add powdered sugar on low so it can be incorporated into the butter/cream cheese.


  • Spoon 1 1/2 tablespoons of batter into the lined muffin cups, start with 20 cups, if you have enough for 2-4 cupcakes after the assembly of the initial 20, follow directions from beginning.
  • Sprinkle 1/2 teaspoon of filling onto the batter.
  • Top off the bottom layer of batter and the filling with another 1 1/2 tablespoons of batter. Smooth the surface with the back of a spoon.
  • Drag a toothpick through the filled muffin liners to distribute the cinnamon filling.
  • Sprinkle the tops with 1/2 teaspoon or so of the filling.
  • Bake for 18-20 minutes, or until toothpick inserted in the center comes out clean.
  • Cool completely before icing.
  • Pipe frosting onto cupcakes and garnish with cinnamon stick pieces!

Looking for some other great cupcake recipes? Try our pumpkin cupcakes, double vanilla cupcakes with vanilla buttercream frosting, or for a chocolate fix, try our mocha cupcakes with espresso buttercream!

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