CINNABON® CUPCAKES
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Provided by kphanie
Categories Desserts Cakes Spice Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
- Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
- Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
- Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
- Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
- Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
- Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
- Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 38.7 g, Cholesterol 51.2 mg, Fat 18.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 153.5 mg, Sugar 25.4 g
CINNAMON ROLL CUPCAKES RECIPE BY TASTY
Here's what you need: orange cinnamon roll, cake mix
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 2
Steps:
- Make box cake mix as instructed on the box.
- Fill cupcake wrappers about half way full with batter.
- Bake at 375°F (190°C) for six minutes.
- Cut orange cinnamon rolls in half. Place on top of cupcakes.
- Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 21 grams
CINNAMON BUN CUPCAKES
My daugher actually made these at my last visit to her home & I begged for the recipe, lol. I tweaked it just a tad by adding more cinnamon than she did. They came out SO delish, I'm not a sweets eater but I had 2!
Provided by sherry monfils @smonfils
Categories Other Desserts
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Place cupcake liners in lightly sprayed regular sized muffin tins. Lightly spray the liners. In a large bowl, sift together flour, baking powder, baking soda, salt & 1-1/4 tsp cinnamon.
- In a medium bowl, whisk eggs then add oil and whisk until combined. Whisk in 1 cup sugar. Whisk in the vanilla & sour cream until combined. Add dry ingredients to wet ingredients & beat lightly w/ a mixer until just combined. In a small bowl, whisk the remaining cinnamon, brown sugar and 2 tbsp sugar until combined.
- Pour 1 heaping tbsp of batter into each liner, then sprinkle w/1/2 tsp of cinnamon-sugar swirl. Top each liner w/ a 2nd tbsp of batter & then sprinkle w/ another 1/2 tsp cinnamon-sugar swirl mix.Top each liner w/ 1tbsp batter & using a toothpick, swirl the batter back & forth a few times. Top w/ 1/2 tsp cinnamon-sugar mix. Bake about 12 minutes, rotating pans 1/2 way through cook time. Remove from oven when they're puffy & light golden brown. Let cool on a rack, about 10 mins. Then remove to a plate and let fully cool. In micro-safe bowl, spoon a heaping spoonful of cream cheese frosting & microwave about 8-10 seconds or until able to drizzle over the cooled cup cakes. Enjoy warmed up w/ a cup of your fav java!
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