Sopapilla Cupcakes recipe

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Ingredients

1 (16.5 ounce) package white cake mix
1 cup water
3 large egg whites
¼ cup oil
2 tablespoons ground cinnamon, divided
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 tablespoon white sugar
½ cup butter, room temperature
3 cups confectioners' sugar, or more as needed
3 tablespoons honey
½ teaspoon ground cinnamon
2 tablespoons milk, or as needed
1 tablespoon honey, for drizzling

Nutrition Info

286.1 calories
carbohydrate: 46.2 g
cholesterol: 13.7 mg
fat: 11 g
fiber: 0.7 g
protein: 1.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 217.6 mg
sugar: 39.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

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

  5. 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.

Recipe Yield

18 cupcakes

Recipe Note

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

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