Cinnamon Vanilla Bean Cupcakes

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

Can these cupcakes be frozen?

Yes, I do it often. Just make sure to wait until they have cooled to room-temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.

You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.

HOW DO YOU MAKE Cinnamon Vanilla Bean Cupcakes?

1. Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking 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 and have the consistency of caramel— about 3 minutes on medium-high speed.
3. Next, add the vegetable oil, eggs, and vanilla bean paste. Mix on low speed until they are fully combined.
4. Next, in a small bowl, combine the flour, baking, powder, and cinnamon.
5. 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.
6. 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.
7. Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.

HOW DO YOU MAKE cinnamon vanilla bean frosting?

1. 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.
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 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.
4. Increase the speed and whip the icing on high speed until it becomes smooth and aerated— about 2 minutes.
5. Transfer the icing to a piping bag and set aside.

Assemble & Store

1. 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.

To make Cinnamon Vanilla Bean Cupcakes with Cinnamon Vanilla Bean Frosting you will need…

• butter melted
• brown sugar
• vegetable oil
• eggs
• vanilla bean paste or vanilla bean
• all-purpose flour
• baking powder
• ground cinnamon
• milk

For the Icing

• whipped cream cheese at room temperature
• butter softened
• vanilla bean paste
• ground cinnamon
• confectioner’s sugar

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But Light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

Products I love when making cinnamon vanilla bean cupcakes…

This fall cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.

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