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Creamy Cinnamon Frosted Cupcakes

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Creamy Cinnamon Frosted Cupcakes

I can’t get enough cinnamon.  I love cinnamon in my shakes, cakes, rolls, and oatmeal.  Any dessert with cinnamon and brown sugar works for me.  Except I did find out the other day, I don’t like cinnamon on some of my meats.  These Creamy Cinnamon Frost Cupcakes are right up my alley.  I always have a container of cinnamon available.

Great cupcakes with or without the frosting for breakfast.  You can use the batter to make a whole cake.  Shrinks a little when it cools.

I will have to keep my husband away.  He will be in the kitchen waiting for them to be done.  Before I know it, my hubby will have downed 2 before I frost them.  He’s like a kid waiting.  You might want to double the recipe just in case.

If you want to swirl your icing then sprinkle the cinnamon sugar on top.  Try a Ateco 844 closed star tip for swirling your frosting.

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Creamy Cinnamon Frosted Cupcakes

…………cinnamon is the main flavor in these cupcakes you will want to use the highest quality Vietnamese cinnamon that you can find. It will make all the difference. If you use standard cinnamon, you should use more……….add to taste. Regular cinnamon is actually a different variety and lacks the power and complexity of Saigon cinnamon…….posted by American Heritage Cooking.

Creamy Cinnamon Frosted Cupcake Recipe

Servings: 12 cupcakes

Cupcake Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Saigon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
Cream Cheese Frosting Ingredients
  • 8 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred)
  • ½ cup unsalted butter, cold but still firm
  • 1/8 teaspoon kosher salt
  • ½ teaspoon Saigon cinnamon
  • 3 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • heavy cream if needed
Cinnamon Sugar Ingredients
  • 1/8 teaspoon Saigon Cinnamon
  • ¼ cup superfine sugar

Cupcakes Directions:

  1. Preheat the oven 350°. Line tins with cupcake liners.
  2. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
  3. Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
  4. Alternate adding flour & buttermilk in three additions on low speed beginning & ending with flour.  Scrape sides of bowl as needed.  Stop mixing as soon as the final flour has disappeared.
  5. Scoop or pour the batter into the liners ¾ full. Use a large cookie scoop. Bake in preheated oven for 15-20 minutes. Always start checking at 12 minutes to keep cakes moist.  Done when a toothpick is inserted in center & no wet batter.
  6. Remove from tins immediately and let cool on a wire rack. Cool completely before frosting.
Frosting Directions:
  1. Beat cream cheese, butter, salt and cinnamon on medium-low speed until smooth and creamy, approximately 2-3 minutes.
  2. While mixing, gradually add the powdered sugar.  Then add the vanilla & mix.
  3. Be careful not to over beat this frosting.  You want a thick & creamy texture like ice cream.
  4. Add heavy cream in 1 teaspoon increments until it is a spreadable consistency.
  5. Frost with a standard piping bag with favorite tip or frost with sprinkles.
Instructions To Frost Your Cupcakes With Sprinkles:
  1. Place a large dollop in the center of the cupcake and then used a small offset spatula to flatten it out on top while pushing the frosting to the edges. Add more as you spread if the frosting doesn’t reach the edges.
  2. Scrape all the excess frosting off the spatula onto the edge of the bowl before starting on the sides.
  3. Hold the cupcake by the base in your hand or set it on the counter or a flat surface. Place the offset spatula on a slight angle (towards the cupcake center) on the edge of the frosting. Hold the spatula steady while slowly rotating the cupcake with your other hand until you have gone all the way around. A light touch makes a difference…otherwise you will have a bare cake.
  4. Scrape off any excess frosting from the spatula onto the rim of the frosting bowl again and repeat to till smooth. You can add more frosting if you take off too much as you spin.  Don’t add more to top after starting on sides.  Scrape spatula on the side of the bowl as needed to continue smoothing.
  5. Using more frosting on each cupcake makes it easier.  Add more or take off excess as you go.
  6. Gently roll each cupcake in the cinnamon sugar mixture, dipping the top and the rolling the sides.

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Check Out The Original Source For This Recipe And Helpful Tips As Well As Many Other Delicious Recipes At American Heritage Cooking.  Special Thanks!

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