Cinnamon Tea Cakes
Warm, buttery, and delicately spiced, these Cinnamon Tea Cakes are the perfect pairing for your favorite cup of tea or coffee. With a tender crumb and a fragrant blend of cinnamon and vanilla, these mini cakes are as easy to make as they are delightful to eat. The recipe combines pantry staples like all-purpose flour, milk, and eggs, while a generous dusting of powdered sugar and cinnamon on top adds an irresistible finishing touch. Ready in just 35 minutes, these charming tea cakes are ideal for an afternoon treat, brunch table, or even as a simple dessert. Serve them fresh or store for later—either way, their melt-in-your-mouth texture and cozy flavor will leave you craving more!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 120 milliliters Milk
- 50 grams Powdered sugar
- 0.5 teaspoon Ground cinnamon (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease the cups lightly with butter.
In a mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
In a separate bowl, sift together the flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cake comes out clean.
Remove the tea cakes from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once the tea cakes are cool, sift the powdered sugar over the tops and dust lightly with additional ground cinnamon.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 206.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
