Cinnamon Cupcakes Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
• Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
• With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
• Yield: approximately 3 1/2 cups

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!

Steps:

• Cinnamon Apple Cupcake:
• Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
• Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
• Slowly add in eggs, one at a time, and mix on medium speed until combined.
• Reduce speed to low and add vanilla extract, milk, and sour cream.
• In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
• Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cinnamon Apple Filling:
• In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
• Simmer for 15 minutes, stirring occasionally, until apples are soft.
• Set aside to fill cupcakes with later.
• Cinnamon Cream Cheese Frosting:
• With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
• Add vanilla and mix on medium speed until thoroughly combined.
• Slowly add powdered sugar and beat on low for 1 minute.
• Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
• Apple Fritter Topping:
• Combine flour and next seven ingredients including apples in a medium bowl.
• Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
• Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
• Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
• While hot, sprinkle the fritters with cinnamon and sugar.
• After cooled, cut fritters into pieces to top cupcakes.
• To Assemble Cupcakes:
• Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.

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.

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.

Steps:

• Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
• Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
• Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
• Decorate cupcakes with mini roses up to 4 hours before serving.

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!