Best 2 Cinnamon Vanilla Cupcakes Recipes
Indulge your sweet cravings with our delectable Cinnamon Vanilla Cupcakes, an irresistible treat that combines the warmth of cinnamon and the sweetness of vanilla in perfect harmony. These cupcakes are not just any ordinary dessert; they are an explosion of flavors and textures that will tantalize your taste buds from the first bite to the last. The moist and fluffy vanilla cake batter is infused with the aromatic essence of cinnamon, creating a symphony of flavors that will transport you to a cozy café on a crisp autumn day. Topped with a luscious cinnamon vanilla buttercream, these cupcakes are a true masterpiece, sure to be the star of any occasion. Our recipe includes step-by-step instructions, making it easy for bakers of all skill levels to create these delightful treats. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS
Provided by Food Network
Time 2h10m
Yield 18 cupcakes
Number Of Ingredients 26
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
- Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
- Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
- For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.
Tips:
- Use high-quality ingredients, especially for the cinnamon and vanilla. This will make a big difference in the flavor of your cupcakes.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to mix together more easily and create a smoother batter.
- Be careful not to overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full. This will help to prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. This will ensure that the cupcakes are cooked through.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to frost the cupcakes.
- Be creative with your decorations! You can use sprinkles, chopped nuts, or even fresh fruit to decorate your cupcakes.
Conclusion:
Cinnamon vanilla cupcakes are a classic flavor combination that is always a hit. They are perfect for any occasion, from birthday parties to bake sales. With these tips, you can make delicious cinnamon vanilla cupcakes that everyone will love.
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