Cinnamon Cupcakes

I'm not sure these amazing Cinnamon Cupcakes could be any easier to throw together. Start with a yellow box cake mix. Top it off with a can of upgraded vanilla frosting and raw sugar. These cupcakes are special, easy and chock full of warm cinnamon flavor.

We love these cupcakes all year long, but especially when the weather starts turning chilly in the fall. These are the perfect cupcakes to throw together for company because it's only 10 minutes of hands-on time.

This was inspired by our Cake Mix Coffee Cake , and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Cinnamon Cupcakes

Ingredients

With only a handful of ingredients, you can whip up a batch of these cinnamon cupcakes any time in just a few minutes.

For the Cake

Yellow Box Cake Mix - whichever you prefer, even gluten free will work! We made it with Betty Crocker and Duncan Hines, as well as Betty Crocker Gluten Free and it came out fantastic every time!

Eggs and Oil - according to your mix, check the back of the box.

Cinnamon - here's where the warm fall flavor comes in

Raw Sugar - this adds a little extra sweetness and little bursts of sugar-y sweetness inside the cupcake

For the Frosting

Vanilla Frosting - chose your favorite container of vanilla frosting. You can also make frosting from scratch, like in our Butterscotch Cupcakes with Cinnamon Cream Cheese Frosting, which is really easy and always tastes best, but this upgraded frosting is also amazing.

Cinnamon - just the right amount of cinnamon adds even more warmth and spice to these super simple cinnamon cupcakes.

Raw Sugar & Cinnamon Sticks - optional, but are fun for decorating

See recipe card for quantities.

Instructions

I truly love this recipe, because I already have all of these ingredients on hand. I can make a special cupcake using just a handful of ingredients and just a few minutes.

Remember to check your box mix for how many cupcakes your mix makes. Most make 15-20 cupcakes, but if you use these larger Tulip Cupcake Liners, you can make 12 larger cupcakes.

Hint: Using a large cookie scoop like this one from OXO is the easiest way to transfer batter to liners without making a mess. I use this scoop for so many different recipes, like our Toasted Pecan Dark Chocolate Chip Cookies.

Substitutions

This recipe is already super simple, but there are a few ways to adjust this recipe to fit different diet needs.

• Gluten Free - I made this recipe gluten free using Betty Crocker Gluten Free Yellow Cake Mix, but feel free to use whichever gluten free mix you prefer.
• Vegan - if your mix uses milk or eggs, you can swap for vegan options, such as flax eggs and non-dairy milk, or even water.
• Keto - check for keto cake mixes and frosting options. Duncan Hines makes a Keto cake mix and I found this Keto Frosting as well. I haven't tried these, but they both have great reviews.

If you are strictly gluten free or have Celiac disease, please be read all ingredients and be sure to use equipment that has not been used with regular flour foods. Especially if you bake for someone with allergies, just check with them for suggestions before getting started.

Variations

This recipe is already basically perfect as it is, but here are a few fun ways to add some extra fun:

• Add-Ins - these would be wonderful with mini chocolate chips, white chocolate chips, butterscotch chips or cinnamon baking chips (if you can find them).
• Mini - these can easily be made into mini cupcakes by using a mini muffin pan and mini cupcake liners.
• Churro - top off your cinnamon cupcakes with churro bites (found in the frozen aisle usually), churro cereal or churro chip pieces. Delicious and makes a fun take on a churro cupcake.

If you love to use box cake mixes, try out some of our other awesome shortcut recipes!

Equipment

Nothing special required for this recipe. Just a good cupcake pan and cupcake liners. However, I love storing cooled cupcakes under a glass dome.

Storage

There are many ways to store cupcakes and keep them fresh for a long time. Here's how:

Room Temperature

Cupcakes will keep fresh at room temperature when stored in an air tight container for 1-2 days. We like this cupcake keeper, but if you have a deep container with a lid or covered tightly with saran wrap and foil. They will stay fresh whether frosted or unfrosted. Frosting can be kept in an air tight container in the refrigerator for 5-7 days and frosted before eating each time.

Refrigerator

Be sure cupcakes are fully cooled. Again, place in an air-tight container, and they will stay fresh in the refrigerator for 5-7 days. You can store cupcakes this way frosted or unfrosted.

How to Freeze Unfrosted Cupcakes

Cool Completely - Make sure cupcakes are cooled completely. Any residual heat in the cupcakes will create condensation. I allow my cupcakes to cool for at least 1 hour.

Wrap well - Wrap each cupcake in 2 layers of saran wrap. Then place 6 cupcakes in a zip top freezer bag. Be sure to label and date your bag.

Cupcakes will stay fresh when frozen this way for up to 3 months.

How to Freeze Frosted Cupcakes

Cool Completely - Again, you need to make sure they are cooled completely. Any residual heat in the cupcakes will create condensation. I allow my cupcakes to cool for at least 1 hour.

Partially freeze - Place cooled cupcakes on a cookie sheet and place in the freezer on a flat surface and freeze until completely frozen, this takes up to 3 hours.

Wrap Well - Wrap each cupcake carefully in 2 layers of saran wrap, and try not to squish or chip the frosting. Place 6 cupcakes in a zip top freezer bag. Be sure to label and date the bag. They will stay fresh when frozen this way for up to 3 months.

Uncover and Defrost - Remove cupcakes from freezer and unwrap each cupcake. Allow to rest at room temperature until defrosted, 2-3 hours. Enjoy!