New this month
Sopapilla Cupcakes

Sopapilla Cupcakes


"A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!"
Added to shopping list. Go to shopping list.


55 m servings 286 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Substitute cream for the milk if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 18
  1. 21 Ratings

Most helpful positive review

The best cupcakes I have ever had!

Most helpful critical review

It had great flavor, however it was dry but moist at the same time. Plus the frosting was extremely sweet. Not exactly what my family was looking for

Most helpful
Most positive
Least positive

The best cupcakes I have ever had!

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 so...

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

the most decadent and tasty cupcakes I ever made. I followed the cake directions exactly but I made some changes to the frosting. I used 1/2 butter 1/2 cream cheese, only 1/4 cup powdered suga...

These cupcakes are amazing! I've made them several times. The only thing I did differently was add more cinnamon both to the cake mix and to the frosting, added a little bit, like a quarter of ...

Yum! I made some Mexican dishes for a group of friends, and topped the meal off with these fun cupcakes. Every single person raved about them! There were no leftovers!

Amazing!!! It was fluffy and delicious. The only thing I did differently was I nixed the frosting and used a little drizzle of on top instead. The cake was so good it didn't even need the frosti...

Based on other's reviews, I doubled the cinnamon in both the batter and the icing. My husband loved these. I thought they were OK, maybe only 3* worthy on the day I made them as the cupcake was ...

Ok, my 15 yo daughter made these tonight for her Spanish class. She finds this recipe and I have all the ingredients. She asks to do a trial batch which is a great idea I know but our idea ...

Other stories that may interest you