CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
CINNABON® CUPCAKES
Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Provided by kphanie
Categories Desserts Cakes Spice Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 328.8 calories, Carbohydrate 38.7 g, Cholesterol 51.2 mg, Fat 18.6 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 153.5 mg, Sugar 25.4 g
APPLE CRUMBLE CUPCAKES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, lemon zest, lemon, vanilla extract, unsalted butter, brown sugar, plain flour, baking powder, corn flour, cinnamon, ground cloves, eggs, plain flour, oats, brown sugar, butter, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 160°C (325°F).
- In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
- Mash until the mix resembles a paste. Let cool.
- Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
- Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
- Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
- Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
- In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
- Top the cupcakes with whipped cream and the crumble mix.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 11 grams
CARAMEL CINNAMON CUPCAKES
Cinnamon cupcakes that begin with Betty Crocker™ Super Moist™ French vanilla cake mix and end with a luscious caramel frosting - an indulgent dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 270 mg
CINNAMON CRUMB MUFFINS
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON CRUMB CUPCAKES
This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.
Provided by Watkinslady30
Categories Dessert
Time 26m
Yield 24 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
- In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
- Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
- Divide the batter evenly among the 24 cups. This will fill them about half way.
- For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
- Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
- Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
- Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
- They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
- Cool 5 minutes in the pans then remove to a cooling rack.
Nutrition Facts : Calories 227.1, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 126.4, Carbohydrate 26.5, Fiber 0.5, Sugar 14.3, Protein 2.8
CINNAMON ROLL CUPCAKES RECIPE BY TASTY
Here's what you need: orange cinnamon roll, cake mix
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 2
Steps:
- Make box cake mix as instructed on the box.
- Fill cupcake wrappers about half way full with batter.
- Bake at 375°F (190°C) for six minutes.
- Cut orange cinnamon rolls in half. Place on top of cupcakes.
- Bake another 9 minutes, or until the cinnamon roll tops look fully cooked.
- Enjoy!
Nutrition Facts : Calories 203 calories, Carbohydrate 42 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 21 grams
CINNAMON-SCENTED DEVIL'S FOOD CUPCAKES
Categories Cake Coffee Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 30
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
- Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
- Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
- Decorate cupcakes with mini roses up to 4 hours before serving.
BIG APPLE CRUMBLE CUPCAKES
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Provided by Katherine Kallinis Berman
Categories HarperCollins HarperCollins Cupcake Dessert Fall Thanksgiving Apple Cinnamon Bake Kid-Friendly Small Plates
Yield Makes 18 cupcakes
Number Of Ingredients 23
Steps:
- For the crumble:
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine all of the ingredients, and mix together using your fingertips. Spread the crumb mixture on a cookie sheet lined with parchment paper, and bake for 30 minutes or until the crumble reaches a golden brown color. Let cool and set aside. Leave the oven on to bake the cupcakes.
- For the cupcakes:
- Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.
- Sift together the flour, baking powder, cinnamon, and salt, and set aside.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
- Add the eggs one at a time, mixing slowly after each addition.
- Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating slowly until well incorporated. Add another third of the flour mixture, followed by a third of the hot water. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Stop to scrape down the bowl as needed.
- Using a spatula, fold the grated apple and half of the apple crumble mixture into the batter.
- Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.
- For the frosting:
- Place all ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until the frosting is light and airy, approximately 3 to 5 minutes. Frost each cupcake with a signature swirl (see below), and top with a sprinkling of the remaining apple crumble.
CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES
Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
- Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
- Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
More about "cinnamon crumb cupcakes food"
SHOOFLY CUPCAKES WITH CINNAMON CRUMB ICING
From goldenbarrel.com
EASY CINNAMON STREUSEL CRUMB TOPPING RECIPE - THE …
From thespruceeats.com
SOAKED CINNAMON CRUMB CAKE & CUPCAKES - THE …
From thenourishinghome.com
CHOCOLATE-CARAMEL CRUMB CUPCAKES RECIPE
From pillsbury.com
BEST CINNAMON TOAST CRUNCH CUPCAKES - HOW TO MAKE …
From delish.com
CINNAMON CRUMB COFFEE CAKE - FEELGOODFOODIE
From feelgoodfoodie.net
CINNAMON CRUMB CAKE | MCCORMICK
From mccormick.com
CINNAMON CRUMB CAKE CUPCAKE RECIPE - IN MY OWN STYLE
From inmyownstyle.com
Reviews 14Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 40 mins
- Grease top of cupcake pans to make it easy to remove cupcakes that may have overflowed when baking.
BEST HOMEMADE CINNAMON CUPCAKES - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (8)Total Time 1 hr 46 minsCategory DessertCalories 417 per serving
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
18 CINNAMON CAKE RECIPES | ALLRECIPES
From allrecipes.com
CINNAMON CRUMB CAKE RECIPE BY MUFFIN.MASTER | IFOOD.TV
CRUMB CAKE MUFFINS - BAKING A MOMENT
From bakingamoment.com
CINNAMON CUPCAKES - MEALS BY MOLLY
From mealsbymolly.com
CINNAMON CRUMB MUFFINS | MCCORMICK
From mccormick.com
CINNAMON CRUMB CAKE - BAKING A MOMENT
From bakingamoment.com
CINNAMON CRUMB CAKE MUFFINS - CUPCAKES AND SARCASM
From cupcakes-and-sarcasm.com
CINNAMON SWIRL CUPCAKES WITH BROWN SUGAR FROSTING - ALPINE ELLA
From alpineella.com
CINNAMON STREUSEL CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING
From abiggreenhouse.com
GLUTEN-FREE CINNAMON SUGAR CUPCAKE - SCIENCE & CRUMBS
From scienceandcrumbs.com
EASY CINNAMON COFFEE CAKE WITH CAKE MIX - THE SEASONED MOM
From theseasonedmom.com
CINNAMON CRUMB CAKE - STUCK ON SWEET
From stuckonsweet.com
CINNAMON CRUMB COFFEE CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
EGGNOG CUPCAKES - CREME DE LA CRUMB
From lecremedelacrumb.com
CINNAMON CUPCAKE RECIPE WITH CINNAMON BUTTERCREAM
From chelsweets.com
CARAMEL APPLE CRUMBLE CUPCAKES ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
CINNAMON SWIRL BANANA CUPCAKES | QUEENSLEE APPéTIT
From queensleeappetit.com
CINNAMON CUPCAKES WITH CINNAMON BUTTERCREAM - THE MARBLE …
From themarblekitchen.com
CINNAMON STREUSEL MUFFIN RECIPE (COFFEE CAKE ... - DINNER, THEN …
From dinnerthendessert.com
CINNAMON STREUSEL COFFEE CUPCAKES + RECIPES W/ CINNAMON
From itsyummi.com
CINNAMON APPLE CRUMB MUFFINS - BAKING MISCHIEF
From bakingmischief.com
CINNAMON TOAST CRUNCH CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
VANILLA CINNAMON SUGAR SWIRL CUPCAKES - MAMA NEEDS CAKE®
From mamaneedscake.com
CINNAMON CHURRO CUPCAKES - WITH TWO SPOONS
From withtwospoons.com
10 BEST CRUMBS CUPCAKES RECIPES | YUMMLY
From yummly.com
CINNAMON DOUGHNUT CUPCAKES - CRUMBS & CORKSCREWS
From crumbscorkscrews.com
10 BEST CINNAMON CRUMB TOPPING RECIPES - YUMMLY
From yummly.com
CINNAMON CUPCAKES - BAKERISH
From bakerish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love