Rating: 4.5 stars
45 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!

Recipe Summary

cook:
15 mins
additional:
20 mins
total:
55 mins
prep:
20 mins
Servings:
18
Yield:
18 cupcakes
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.

    Advertisement
  • Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.

  • Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.

  • Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.

  • Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.

Cook's Note:

Substitute cream for the milk if desired.

Nutrition Facts

286 calories; protein 1.9g; carbohydrates 46.2g; fat 11g; cholesterol 13.7mg; sodium 217.6mg. Full Nutrition
Advertisement