Cinnamon cupcakes made from a boxed cake mix with melt-in-your-mouth cinnamon buttercream!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 24servings
Calories: 270kcal
Author: Lizzy T
Ingredients
1packageyellow cake mix18 1/4 ounces
1packagevanilla instant pudding mix4-serving size
1cupmilk
1/2cupcanola oil
4largeeggs
1tablespooncinnamon
2teaspoonsvanilla extract
Cinnamon Buttercream:
1cupbutter2 sticks, softened
1teaspoonvanilla extract
1tablespooncinnamon
2cupspowdered sugar
3tablespoonsheavy cream
Instructions
Preheat oven to 350 degrees.. Lightly grease or line 24 muffin cups with paper baking cups. Set aside. Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2 minutes.
Spoon batter into prepared muffin cups, filling each cup 2/3 full. We like to use an ice cream scoop!
Bake 15-17 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely.
Cinnamon Buttercream Frosting:
Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer (whisk attachment) on medium speed until light, fluffy, and almost white in appearance.
Add 1 teaspoon vanilla; mix until blended.
Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended.
Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
Use a decorating bag and Wilton tip 1M to pipe swirls on top of the cupcakes, or simply spread on the frosting with a knife.