Who doesn’t love cinnamon rolls? Who doesn’t love cupcakes? Well, that’s what I thought.
Ingredients
Cinnamon syrup
- ½ cup unsalted butter
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
Cream cheese frosting
- 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
Cake batter
- 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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
Step 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.
Step 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.
Step 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.
Step 5
Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
Step 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.
Step 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.
Step 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.
Step 9
Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Cook’s Note:
You can use silicone cupcake pans.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 329 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat10g | 49% |
Cholesterol51mg | 17% |
Sodium154mg | 7% |
Total Carbohydrate39g | 14% |
Dietary Fiber1g | 4% |
Total Sugars25g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium76mg | 6% |
Iron2mg | 8% |
Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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