Time 34m Number Of Ingredients 16 Steps:
Begin by preheating oven to 350°F / 175°C, and place cupcake liners in baking pans. Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk. Pour in 1/2 cup of milk and gently stir until just combined. The batter will be thick but that’s how it should be! Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg. Whisk together just until the batter comes together. Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in the freezer for about 30 minutes. Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer until smooth. Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed. Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes. Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!
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.
Time 45m Yield 1-1/2 dozen. Number Of Ingredients 18 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners’ sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Time 35m Yield 1 dozen, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Prepare muffin pan with liners. Sift together the flour, baking powder, salt and cinnamon. Mix milk and vanilla in a separate cup. Cream butter and then add sugar a little at a time. Mix until light and fluffy. Beat in the eggs one at a time until light and fluffy. Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully–but not overly–mixed. Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
Time 35m Yield Makes 12 Cupcakes Number Of Ingredients 0 Steps:
Preheat the oven to 180C/ 350F / Gas 4. Line a small cupcake tin with fairy cake cases. Put the butter and caster sugar in a bowl and beat until pale and fluffy. Sift the flour into the bowl. Beat the eggs and vanilla until just combined and add to the bowl. Add the cinnamon and cocoa powder. Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen and firm to the touch. Leave to cool for 5 minutes. Dust with icing sugar and enjoy!
Time 26m Yield 24 cakes Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees. You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray. In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition. Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick. Divide the batter evenly among the 24 cups. This will fill them about half way. For the topping, mix together the flour, brown sugar, and cinnamon in a bowl. Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don’t make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool. Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter. Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes. They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes. Cool 5 minutes in the pans then remove to a cooling rack.
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!
Time 40m Yield 2 dozen. Number Of Ingredients 13 Steps:
Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
More about “cinnamon cupcakes recipes”
Time 1h25m Yield 24 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups. Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.
