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Cinnabon® Cupcakes Recipe

Recipe by: kphanie

"Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook20 m
  • Ready In2 h 20 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
  • 2Melt 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.
  • 3Sift 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.
  • 4Beat 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.
  • 5Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
  • 6Bake 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.
  • 7Place 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.
  • 8Beat 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.
  • 9Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Footnotes
  • Cook's Note:
  • You can use silicone cupcake pans.
Ingredients
  • 24 servings
  • 329 cals
  • Cinnamon syrup:
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • Cake batter:
  • 2 1/2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk at room temperature
  • 2 large egg whites at room temperature
  • 1 egg at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsalted butter at room temperature
  • 1 1/2 cups white sugar
  • 1/2 cup cold heavy whipping cream
  • 1 cup chopped pecans
  • Cream cheese frosting:
  • 1/4 cup unsalted butter at room temperature
  • 1 (8 ounce) package cream cheese at room temperature
  • 1 1/2 cups confectioners' sugar
  • 1 drop vanilla extract
  • 1 teaspoon ground cinnamon for sprinkling, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    329
    16%
  • Fat:
    18.6
    29%
  • Carbs:
    38.7
    12%
  • Protein:
    3.5
    7%
  • Cholesterol:
    51
    17%

Based on a 2,000 calorie diet

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