Cinnamon Swirl Cupcakes

Autumn has arrived and I am so ready for it! Autumn is my favourite season because it’s acceptable to wear jumpers and knee-high boots all month long! So I thought I’d give you a blog post on these cinnamon swirl cupcakes in honour of all things Autumn!

These are super easy to make, so yummy and it doesn’t take very long to whip up a batch!

Ingredients (Makes 12)

  • 115g Unsalted Butter
  • 115g Caster Sugar
  • 115g Self Raising Flour
  • 2 Large Eggs
  • 2-3 tbsp Milk
  • 3 tsp Ground Cinnamon
  • 75g Demerara Sugar


  • Blend the butter and sugar together until pale and creamy, give it a good 5 minutes of mixing to make sure all the sugar is blended in properly (makes for a smooth mixture)
  • Add the eggs in one at a time and mix together, add some flour into the mixture now if it starts to split.
  • Next put the flour in and combine with the mixture, I also added a tsp of vanilla extract and 2 tbsp of milk.
  • Then once everything is combined, mix the demerara sugar and cinnamon in a separate bowl.
  • Now you can start layering the mixture into the cases, I did one layer of cake mixture and then one layer of the cinnamon and sugar mix. Continue doing this until you run out of cake mixture, I did about three layers of each.
  • To make them cinnamon swirl cupcakes, grab a cocktail stick and make a spiral shape in the mixture, this will create a swirl of both mixtures.
  • Then pop them in the oven at 180 degrees for 20 minutes.

To decorate I did a simple vanilla butter cream and finished with a sprinkle of cinnamon over the top! These are so tasty and just make me think of Autumn! I hope you enjoy making these as much as I did and be sure to let me know how they went!

As always thank you so much for reading and I’ll see you next time xo


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