Cinnabon Cupcakes Recipes

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

VANILLA CINNAMON SUGAR SWIRL CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix together flour, cinnamon, sugar, baking soda, and baking powder in mixing bowl. I use my electric mixer.
• Add butter (room temperature), egg whites, sour cream, vanilla, and milk - Mix until smooth (no lumps).
• Add cupcake liners to cupcake pan.
• Combine cinnamon and sugar in a small bowl.
• Place 1 tbsp of batter into each cupcake liner
• Sprinkle 1/4 tsp of cinnamon sugar mixture on top of cupcake batter.
• Repeat steps until liners are half way full.
• Sprinkle a little more cinnamon sugar mixture on top of half-filled liners
• Bake for 16-18 minutes, or until a toothpick comes out with minimal crumbs
• Allow to cool for a few minutes
• Remove cupcakes and continue cooling on wire rack.
• Mix room temperature butter and shortening until smooth.
• Add 1 tsp of vanilla, mix until well blended
• Add powdered sugar one cup at a time and mix until well blended. (Mixture will be stiff)
• Mix in cinnamon until well blended.
• Add in milk 1 tbsp at a time. Add until right consistency.
• Pipe cupcakes with frosting.
• Sprinkle with cinnamon sugar if desired.

CINNAMON CUPCAKES

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.

CINNABON® CUPCAKES

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.

CINNAMON CUPCAKES

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!