Cinnabon® Cupcakes Recipe

Name: Cinnabon® Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cinnamon syrup:; 1/2 cup unsalted butter; 1/2 cup brown sugar; 2 tablespoons ground cinnamon; Cake batter:; 2 1/2 cups sifted cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk at room temperature; 2 large egg whites at room temperature; 1 egg at room temperature; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/2 cup unsalted butter at room temperature; 1 1/2 cups white sugar; 1/2 cup cold heavy whipping cream; 1 cup chopped pecans; Cream cheese frosting:; 1/4 cup unsalted butter at room temperature; 1 (8 ounce) package cream cheese at room temperature; 1 1/2 cups confectioners' sugar; 1 drop vanilla extract; 1 teaspoon ground cinnamon for sprinkling, or to taste

Servings: persons

Cinnamon syrup:
1/2 cup unsalted butter
1/2 cup brown sugar
2 tablespoons ground cinnamon
Cake batter:
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk at room temperature
2 large egg whites at room temperature
1 egg at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup unsalted butter at room temperature
1 1/2 cups white sugar
1/2 cup cold heavy whipping cream
1 cup chopped pecans
Cream cheese frosting:
1/4 cup unsalted butter at room temperature
1 (8 ounce) package cream cheese at room temperature
1 1/2 cups confectioners' sugar
1 drop vanilla extract
1 teaspoon ground cinnamon for sprinkling, or to taste

1
Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
2
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.
3
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.
4
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.
5
Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
6
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.
7
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.
8
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.
9
Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

2088

kcal

Calories

107

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cinnamon syrup:, 1/2 cup unsalted butter, 1/2 cup brown sugar, 2 tablespoons ground cinnamon, and more.

Yes, Cinnabon® Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnabon® Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions