Who doesn't love cinnamon rolls? Who doesn't love cupcakes? Well, that's what I thought.
Ingredients
- unsalted butter: 0.5 cup
- brown sugar: 0.5 cup
- ground cinnamon: 2 Tbsp
- ½ cups sifted cake flour: 2 piece
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- whole milk at room temperature: 1 cup
- egg whites at room temperature: 2 piece
- egg at room temperature: 1 piece
- vanilla extract: 0.25 tsp
- almond extract: 0.25 tsp
- unsalted butter at room temperature: 0.5 cup
- ½ cups white sugar: 1 piece
- heavy whipping cream: 0.5 cup (cold)
- pecans: 1 cup (chopped)
- unsalted butter at room temperature: 0.25 cup
- cream cheese at room temperature: 1 pack (8 ounce pack)
- ½ cups confectioners' sugar: 1 piece
- drop vanilla extract: 1 piece
- ground cinnamon for sprinkling: 1 tsp (to taste)
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
-
Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
-
Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
-
Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
-
Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
-
Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
-
Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
-
Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
-
Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
