1. Recipes

How to Make Cinnabon® Cupcakes - A Step-by-Step Guide

If you're a fan of the deliciously gooey, cinnamon-filled treats from Cinnabon®, then you're going to love this recipe for Cinnabon® Cupcakes. These decadent cupcakes capture all the flavors and textures of a classic Cinnabon® cinnamon roll, but in a convenient, handheld form. Perfect for brunch, dessert, or any time you're craving a sweet and indulgent treat, these cupcakes are sure to be a hit with all of your friends and family.

With a moist and buttery cake base, a sweet and tangy...

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Ingredients

  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 2 ½ cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk at room temperature
  • 2 large egg whites at room temperature
  • 1 egg at room temperature
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup unsalted butter at room temperature
  • 1 ½ cups white sugar
  • ½ cup cold heavy whipping cream
  • 1 cup chopped pecans
  • ¼ cup unsalted butter at room temperature
  • 1 (8 ounce) package cream cheese at room temperature
  • 1 ½ cups confectioners' sugar
  • 1 drop vanilla extract
  • 1 teaspoon ground cinnamon for sprinkling, or to taste

Information

  • Prep Time: 1 hr
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 24
  • Yield: 2 dozen cupcakes

  • 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.

    • Nutrition

    329 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 51mg
    • Sodium: 154mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 83mg

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    Classic recipes
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    Gourmet recipes