Sopapilla Cupcakes Recipe - Allrecipes.com
Sopapilla Cupcakes Recipe
  • READY IN 55 mins

Sopapilla Cupcakes

Recipe by  

"A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!"

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
  2. Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
  3. Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
  4. Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
  5. Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.
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Footnotes

  • Cook's Note:
  • Substitute cream for the milk if desired.
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Reviews More Reviews

May 12, 2014

The best cupcakes I have ever had!

 
Aug 31, 2014

An extremely sweet cupcake, more reminiscent of a coffee cake than sopapillas. Pronounced honey flavor in the frosting. Used turbinado sugar in the dusting. Instead of lemon extract simply soaked lemon zest in vanilla extract.

 

3 Ratings

Oct 22, 2014

they have to be the best cupcakes i've made! they're delicous.

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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