CINNABON® CUPCAKES

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Cinnabon® Cupcakes image

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

½ cup unsalted butter
½ cup brown sugar
2 tablespoons ground cinnamon
2 ½ cups sifted cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk at room temperature
2 large egg whites at room temperature
1 egg at room temperature
¼ teaspoon vanilla extract
¼ teaspoon almond extract
½ cup unsalted butter at room temperature
1 ½ cups white sugar
½ cup cold heavy whipping cream
1 cup chopped pecans
¼ cup unsalted butter at room temperature
1 (8 ounce) package cream cheese at room temperature
1 ½ cups confectioners' sugar
1 drop vanilla extract
1 teaspoon ground cinnamon for sprinkling, or to taste

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

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