Cinnamon Buttercream Cupcakes

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I thought we would end the week on an easy note with a recipe from Tastes of Lizzy that is super easy and super delicious.  Sometimes you want a quick and easy dessert – one that tastes like you slaved away all day even though you didn’t.  Yeah, you don’t have to tell anyone you used a box mix to make these because after you jazz it up no one will know.  I won’t tell, I promise!

Cinnamon Buttercream Cupcakes

Makes about 24 cupcakes


  • 1 package (18 1/4 ounces) yellow cake mix
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1 cup milk
  • 1/2 cup canola oil
  • 4 eggs
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • Cinnamon Buttercream:
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream


  1. Preheat oven to 350°F.
  2. Lightly grease or line 24 muffin cups with paper baking cups. Set aside.
  3. Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed.
  4. Beat on medium speed 2 minutes.
  5. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
  6. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely.

Cinnamon Buttercream Frosting:

  1. Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer on medium speed until light, fluffy, and almost white in appearance.
  2. Add 1 teaspoon vanilla; mix until blended.
  3. Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended.
  4. Add 3 tablespoons of heavy cream and beat until light and fluffy, about 3 minutes.
  5. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.



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