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Cinnabon® Cupcakes

3

140 min

Cinnabon® Cupcakes

Cinnabon® Cupcakes Photo 1

Category

Cake Recipes

Time

140 min

Serving

24 persons

Calories

329

Rating

3.00★ (20)

Cuisine

Author: Victoria Buriak
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.

Ingredients

  • unsalted butter: 0.5 cup
  • brown sugar: 0.5 cup
  • ground cinnamon: 2 Tbsp
  • ½ cups sifted cake flour: 2 piece
  • baking powder: 1 Tbsp
  • salt: 0.5 tsp
  • whole milk at room temperature: 1 cup
  • egg whites at room temperature: 2 piece
  • egg at room temperature: 1 piece
  • vanilla extract: 0.25 tsp
  • almond extract: 0.25 tsp
  • unsalted butter at room temperature: 0.5 cup
  • ½ cups white sugar: 1 piece
  • heavy whipping cream: 0.5 cup (cold)
  • pecans: 1 cup (chopped)
  • unsalted butter at room temperature: 0.25 cup
  • cream cheese at room temperature: 1 pack (8 ounce pack)
  • ½ cups confectioners' sugar: 1 piece
  • drop vanilla extract: 1 piece
  • ground cinnamon for sprinkling: 1 tsp (to taste)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
    Cinnabon® Cupcakes Photo 2
  2. 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.
    Cinnabon® Cupcakes Photo 3
  3. 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.
    Cinnabon® Cupcakes Photo 4
  4. 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.
    Cinnabon® Cupcakes Photo 5
  5. Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
    Cinnabon® Cupcakes Photo 6
  6. 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.
    Cinnabon® Cupcakes Photo 7
  7. 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.
    Cinnabon® Cupcakes Photo 8
  8. 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.
    Cinnabon® Cupcakes Photo 9
  9. Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
    Cinnabon® Cupcakes Photo 10

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