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  • Author: Jennifer Richmond
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 Cupcakes 1x



For cupcakes

2 1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 large eggs

2 c. sugar

1 c. canola oil

2 tsp. vanilla extract

1 c. sour cream

For cream cheese icing

2 sticks unsalted butter, room temperature

12 oz. cream cheese, room temperature

2 tsp. vanilla extract

4 c. powdered sugar

2 tsp. cinnamon

½ tsp. salt

For topping

3 tbsp sugar

2 teaspoons cinnamon


Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk together and set aside.


In a large bowl, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min. Add the oil and vanilla and mix until blended.

Mix in the sour cream, then slowly add the flour mixture. Mix until the batter is smooth.


Pour into 24 regular size muffin tins lined with cupcake liners. You’ll want to fill each opening about 2/3 full. 


Bake at 350 degrees 20-25 min. Allow to cool completely.

Prepare frosting by combining butter, cream cheese, and vanilla in a large bowl. Beat on high speed until smooth, about 1 min. Add the powdered sugar, cinnamon and salt, mixing until smooth, about 1 min. Beat on high speed for an. Additional to lighten frosting.

Mix together cinnamon and sugar.

Spoon icing  into a piping bag and frost cupcakes as desired. Sprinkle generously with cinnamon and sugar mixture and serve!

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