Cinnabon® Cupcakes

Cinnabon® Cupcakes

13
kphanie 0

"Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought."
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Ingredients

2 h 20 m servings 329 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
  6. 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.
  7. 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.
  8. 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.
  9. Frost 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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

These were very well-received when I made them at Easter. The cupcake doesn't become anything tasting like a Cinnabon until you add the cinnamon syrup and cream cheese frosting (of course). Th...

Most helpful critical review

Very greasy, most of cupcake stuck to the cup cake paper. The cinnamon syrup had far to much butter in it. Would never make it again

These were very well-received when I made them at Easter. The cupcake doesn't become anything tasting like a Cinnabon until you add the cinnamon syrup and cream cheese frosting (of course). Th...

Maybe I shouldn't have made these on a rainy day. I would give 3 stars but since I didn't make the frosting I will give 4 (I don't want to get punished for not rating the whole thing) Anyway, th...

These were a huge hit for Easter. One thing I would mention is to make sure you swirl in the cinnamon syrup when you put it on the batter or it doesn't really cook through the cake. I also end...

I love this recipe. I swirled the cinnamon syrup in the batter to give better coverage and cinnamon in every bite. Came out awesome.

I thought the recipe was great...feels kind of complicated, though...but I can't really see another way to shorten the process. For those with brown sugar/butter issues : it takes several minu...

The flavors were very good, but the cinnamon syrup was problematic. Brown sugar doesn't dissolve in butter. The syrup ended up a mass of sugar and cinnamon swimming in a pool of melted butter. S...

Very greasy, most of cupcake stuck to the cup cake paper. The cinnamon syrup had far to much butter in it. Would never make it again

Made these for a church supper. Once they were cool I took them out of the pans and the paper wrappers were very greasy( I'm guessing from the butter in the brown sugar mix). I had to take the w...

This was the best cupcake that i ever put together !!!!!!