Cinnamon Toast Cupcakes
Indulge in the warm, comforting flavors of your favorite breakfast treat transformed into a delectable dessert with these Cinnamon Toast Cupcakes. Featuring a tender, cinnamon-infused cake base topped with a buttery cinnamon-sugar crust, these cupcakes are a sweet and nostalgic delight. Crowned with a rich, creamy cinnamon buttercream frosting, they perfectly balance cozy spices with a touch of sweetness. Ready in just 40 minutes, including prep and bake time, this recipe is ideal for brunch gatherings, afternoon treats, or any celebration. Serve them fresh with an extra sprinkle of cinnamon sugar for a beautiful finishing touch. Perfect for cinnamon lovers and easy to make, these cupcakes are sure to impress your taste buds and your guests!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 1.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 teaspoons Ground cinnamon (for topping)
- 1 tablespoons Granulated sugar (for topping)
- 1 tablespoons Unsalted butter (melted, for topping)
- 2.5 cups Powdered sugar
- 0.5 cups Unsalted butter (softened, for frosting)
- 1 teaspoons Ground cinnamon (for frosting)
- 2 tablespoons Heavy cream
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (180°C) and line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, ground cinnamon, and salt until well combined.
Add the softened butter to the dry ingredients and mix on low speed using a hand or stand mixer until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and whole milk. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until the batter is smooth and fully combined.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cinnamon sugar topping by mixing the ground cinnamon and granulated sugar in a small bowl.
Lightly brush the tops of the cooled cupcakes with melted butter, then sprinkle the cinnamon sugar mixture generously over each cupcake.
To make the frosting, beat the softened butter in a mixing bowl on medium speed until creamy. Add the powdered sugar, ground cinnamon, heavy cream, and vanilla extract, and continue mixing on medium-high speed until the frosting is smooth and fluffy.
Transfer the frosting to a piping bag fitted with your favorite tip, and pipe swirls of frosting onto each cupcake.
Optionally, garnish with an additional sprinkle of cinnamon sugar or a small cinnamon stick. Serve and enjoy your delicious Cinnamon Toast Cupcakes!
Nutrition Facts
Calories |
4821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 668.9 g | 243% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 514.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 423 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
