Name: Cinnabon® Cupcakes
Prep time: 1 h
Cook time: 1 h
Yield: 24
Ingredients: Unsalted butter - ½ cup; Brown sugar - ½ cup; Ground cinnamon - 2 tablespoons; Sifted cake flour - 2 ½ cups; Baking powder - 1 tablespoon; Salt - ½ teaspoon; Whole milk at room temperature - 1 cup; Large egg whites at room temperature - 2; Egg at room temperature - 1; Vanilla extract - ¼ teaspoon; Almond extract - ¼ teaspoon; Unsalted butter at room temperature - ½ cup; White sugar - 1 ½ cups; Cold heavy whipping cream - ½ cup; Chopped pecans - 1 cup; Unsalted butter at room temperature - ¼ cup; Cream cheese at room temperature - 1 (8 ounce) package; Confectioners' sugar - 1 ½ cups; Vanilla extract - 1 drop; Ground cinnamon for sprinkling, or to taste - 1 teaspoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Cinnabon® Cupcakes

1. Unsalted butter - ½ cup

2. Brown sugar - ½ cup

3. Ground cinnamon - 2 tablespoons

4. Sifted cake flour - 2 ½ cups

5. Baking powder - 1 tablespoon

6. Salt - ½ teaspoon

7. Whole milk at room temperature - 1 cup

8. Large egg whites at room temperature - 2

9. Egg at room temperature - 1

10. Vanilla extract - ¼ teaspoon

11. Almond extract - ¼ teaspoon

12. Unsalted butter at room temperature - ½ cup

13. White sugar - 1 ½ cups

14. Cold heavy whipping cream - ½ cup

15. Chopped pecans - 1 cup

16. Unsalted butter at room temperature - ¼ cup

17. Cream cheese at room temperature - 1 (8 ounce) package

18. Confectioners' sugar - 1 ½ cups

19. Vanilla extract - 1 drop

20. Ground cinnamon for sprinkling, or to taste - 1 teaspoon

How to cook deliciously - Cinnabon® Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.

2. Stage

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. Stage

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. Stage

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. Stage

Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.

6. Stage

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. Stage

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. Stage

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. Stage

Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.