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Amazing Cinnamon Crunch Cupcakes
Did you enjoy cinnamon toast as a kid? Did you buy the cereal of the same name? Do you always have a Churro when you go to Disneyland? Then these cupcakes are definitely right up your alley.
You will need ...
- Unsalted Butter, softened, 1 Cup
- Sugar, 1 1/2 Cups
- Eggs, 5 each (separate four of the five)
- Vanilla Extract, 2 tsp
- Baking Powder, 1 T
- Salt, 1/2 tsp
- Ground Cinnamon, 1 T
- Cake Flour, 2 3/4 Cups
- Milk, 1 Cup
Step One
Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream together the butter and the sugar until light and fluffy.
- Add in four egg yolks and 1 whole egg. Mix on medium until light and fluffy, about 2 minutes. Add in the vanilla and mix to incorporate.
- Next, add in the Baking Powder, Cinnamon, and Salt. Mix to combine.
- Finally, add in half of the flour and mix until combined. Add in half the milk.
- Repeat this last step and mix until ingredients are just combined.
Step Two
In a separate bowl, whip up the four egg whites until smooth and glossy. Do not overwhip to the stage where they become foamy and choppy.
Step Three
Then, fold the whipped egg whites gently into the cake batter. Work gently so as not to deflate the egg whites. This will lead to a denser cake.
TIP: Fold the egg whites INTO the batter, not the other way around. And the lightest fold technique is to hold the spatula like a knife and cut down the middle of the bowl, starting at 12 o’clock and then down to 6 o’clock. Then run the spatula face along the left or right side of the bowl. When you come to the 12 o’clock position again, flip the spatula to the “cutting” position, and then repeat. Do this just until the whites have been incorporated into the batter.
Step Four
Pour batter evenly into cupcake wrapper-lined tins. Bake for about 20 minutes at 350 degrees F. Once a toothpick inserted into center of cupcake comes out clean, they are ready to be removed from the oven.
Remove the cupcakes from the oven and let cool on a wire rack.
Step Five
While the cupcakes are cooling, make the cinnamon frosting. You can just take some cinnamon and add it to your favorite vanilla frosting for a quick and easy frosting. Or you can whip together about 1 cup of Unsalted Butter, 5 Cups of Powdered Sugar, 2 T of Heavy Cream, 1 tsp of Vanilla Extract, 1 tsp of Ground Cinnamon, and 1 pinch of Salt. Whip this for about 5 minutes until the frosting is light and fluffy.
Step Six
For the next step, I happened to have some leftover butterscotch sauce in my fridge. I used a melon baller to remove a small piece of cake from the center. (If you do not have a melon baller, use a paring knife and remove it like you would remove the stem of a tomato). Fill the hole with butterscotch. If you do not have any, a storebought butterscotch or caramel will make a great substitute. You could also omit this step completely.
Then, frost the cupcake with the cinnamon frosting.
Step Seven
To top it off, smash up some cinnamon toast cereal into smaller bits. Then, sprinkle these bits on top of the frosting. NOTE: These will soften from the frosting. If you are making these in advance, save the topping step for the day of.
These cupcakes are sure to satisfy the sweet tooth. They also make a pretty party cupcake. Enjoy!