Best 2 Cinnamon Sugar Graham Cupcakes Recipes

Indulge in a delightful culinary adventure with our exquisite Cinnamon Sugar Graham Cupcakes, where classic flavors harmonize to create a truly irresistible treat. These cupcakes are not just any ordinary dessert; they are a symphony of sweet and savory, with a moist and fluffy graham cracker crumb base, a velvety smooth cinnamon sugar filling, and a delicate vanilla buttercream frosting. Each bite is a journey through a flavor wonderland, leaving your taste buds tantalized and craving more. So, grab your apron and embark on a delightful baking expedition with our detailed recipe, where we guide you through every step to ensure perfect results. Let the aroma of cinnamon and sugar fill your kitchen as you create these delectable cupcakes, perfect for any occasion, be it a casual gathering or a special celebration.

Here are our top 2 tried and tested recipes!

CINNAMON CUPCAKES

Cinnamon Cupcakes image

"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

Ingredients

3/4 cup butter, softened
1-1/4 cups sugar
4 large egg whites
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
CINNAMON FROSTING:
1/4 cup butter, softened
1 teaspoon clear vanilla extract
1/4 teaspoon ground cinnamon
2-1/4 cups confectioners' sugar
3 tablespoons 2% milk
Additional ground cinnamon

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.

CINNAMON SUGAR GRAHAM CUPCAKES

Cinnamon Sugar Graham Cupcakes image

Cinnamon Sugar Graham Cupcakes Recipe courtesy: Lindsay Morton Show: Cupcake Wars Episode: SeaWorld Birthday Bash

Provided by ElizabethKnicely

Categories Dessert

Time 2h10m

Yield 24 regular-size cupcakes, 24 serving(s)

Number Of Ingredients 24

Ingredients

3 1/4 cups cake flour, sifted
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup graham cracker crumbs
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 cup unsalted butter, room temperature (2 sticks)
1 1/2 cups sugar
5 large eggs, separated into 5 yolks and reserving only 3 egg whites, room temperature
2 teaspoons madagascar bourbon vanilla extract
2 1/2 tablespoons ground cinnamon
1 1/3 cups whole milk, room temperature
1/2 cup graham cracker crumbs
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon madagascar bourbon vanilla extract
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 cups confectioners' sugar, sifted
graham cracker crumbs, for garnish
cinnamon sugar graham cracker, for garnish
ground cinnamon, for garnish

Steps:

Preheat the oven to 350ºF. Line mini cupcake pans with 72 mini cupcake liner or line a regular-size cupcake or muffin pan with 24 cupcake liners.
Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
Combine the graham crackers crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeating alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not overbeat once the flour mixture is added. Scrape down the sides of the bowl.
With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
CINNAMON SUGAR GRAHAM CREAM CHEESE ICING:.
Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in a pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
Yield: approximately 3 1/2 cups.

Nutrition Facts : Calories 399.9, Fat 20.5, SaturatedFat 12.2, Cholesterol 91.2, Sodium 239.7, Carbohydrate 50.9, Fiber 1, Sugar 33.4, Protein 4.3

Tips:

Use fresh ingredients for the best flavor. Organic eggs, butter, and milk will make a big difference in the final product.
Make sure your oven is preheated before you start baking. This will help the cupcakes rise evenly.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Fill the cupcake liners about 2/3 full. This will help prevent them from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. This should take about 15-20 minutes.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
For the cinnamon sugar topping, use a 1:1 ratio of cinnamon to sugar. This will give you a nice balance of flavors.
You can also add a pinch of nutmeg or allspice to the cinnamon sugar topping for extra flavor.
If you don't have a piping bag, you can use a spoon to spread the frosting on the cupcakes.

Conclusion:

These cinnamon sugar graham cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist and flavorful, with a sweet and crunchy cinnamon sugar topping. Whether you're serving them for breakfast, lunch, or dinner, these cupcakes are sure to be a hit.