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

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.