Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting So how about a cupcake recipe including all of I'm planning to make this into a cake actually for thanksgiving - with the cinnamon buttercream. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla. Add sugar about a cup at a time, beating on low between each addition.

Ingredients of Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting

  1. You need of CUPCAKES.
  2. You need 1 2/3 cup of all-purpose flour.
  3. It's 1 cup of granulated sugar.
  4. It's 1 tsp of ground cinnamon.
  5. You need 1/4 tsp of salt.
  6. It's 1/4 tsp of baking soda.
  7. You need 1 tsp of baking powder.
  8. Prepare 3/4 cup of unsalted butter, at room temperature.
  9. You need 3 of egg whites.
  10. You need 1 cup of sour cream.
  11. You need of CINNAMON RIPPLE.
  12. Prepare 1/4 cup of granulated sugar.
  13. It's 1 1/2 tbsp of ground cinnamon.
  14. Prepare of CINNAMON BUTTERCREAM FROSTING.
  15. You need 1 of full recipe Basic Vanilla Buttercream Frosting, fecipe attached in direction step #11.
  16. You need 1 tsp of ground cinnamon.
  17. It's of GARNISH.
  18. You need 12 of to 14 cinnamon bear candies.

Cinnamon Sugar Ripple Cupcakes with Cinnamon Buttercream Frosting step by step

  1. Preheat oven to 350. Line 12 to 14 standard cupcake tins with liners.
  2. MAKE CINNAMON RIPPLE. In a small bowl mix the 1/4 cup sugar with the 11/2 tablespoons cinnamon..
  3. MAKE CUPCAKES.
  4. In a medium bowl whisk flour, baking soda, baking powder, salt and cinnamon.
  5. In a large bowl beat butter and sugar until light and fluffy.
  6. Beat in egg whites, vanilla and sour cream.
  7. Stir flour mixture in just until combined.
  8. Put about 1 tablespoon batter in bottom of cupcake tins. Sprinkles with cinnamon sugar ripple mixture. Spoon another tablespoon of batter over and sprinkles with more cinnamon sugar, add another amount of batter just to top sugar mix than using a toothpick swirl batter in each tin..
  9. Bake 15 to 18 minutes until.a toothpick comes out just clean. Cool 2 minutes in pan then remove to rack to cool completely.
  10. MAKE BUTTERCREAM FROSTING.
  11. Make Basic Vanilla Cream Frosting,recipe attached below, ADDING the 1 teaspoon cinnamon with the sugar https://cookpad.com/us/recipes/367337-basic-creamy-vanilla-buttercream-frosting.
  12. Frost cupcakes,with frosting and garnish with cinnamon bears.

While the cupcakes cool down make the cinnamon buttercream frosting. Using the paddle attachment of your stand mixer or using your hand mixer, beat butter till smooth and creamy. The buttercream frosting itself is my favourite type - none other than Ermine frosting. The cupcakes (without the frosting) can also be made and frozen but I suggest no more than a month before. Beat the butter and sugar together until light and creamy.

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