Cinnabon® Cupcakes

Name: Cinnabon® Cupcakes
Ingredients: Cinnamon syrup:; 1/2 cup unsalted butter; 1/2 cup brown sugar; 2 tablespoons ground cinnamon; Cake batter:; 2 1/2 cups sifted cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk at room temperature; 2 large egg whites at room temperature; 1 egg at room temperature; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/2 cup unsalted butter at room temperature; 1 1/2 cups white sugar; 1/2 cup cold heavy whipping cream; 1 cup chopped pecans; Cream cheese frosting:; 1/4 cup unsalted butter at room temperature; 1 (8 ounce) package cream cheese at room temperature; 1 1/2 cups confectioners' sugar; 1 drop vanilla extract; 1 teaspoon ground cinnamon for sprinkling, or to taste

23 ingredients

9 steps

Ingredients

Cinnamon syrup:
1/2 cup unsalted butter
1/2 cup brown sugar
2 tablespoons ground cinnamon
Cake batter:
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk at room temperature
2 large egg whites at room temperature
1 egg at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup unsalted butter at room temperature
1 1/2 cups white sugar
1/2 cup cold heavy whipping cream
1 cup chopped pecans
Cream cheese frosting:
1/4 cup unsalted butter at room temperature
1 (8 ounce) package cream cheese at room temperature
1 1/2 cups confectioners' sugar
1 drop vanilla extract
1 teaspoon ground cinnamon for sprinkling, or to taste

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
2

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

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

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

Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
6

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

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

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

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