Tag Archives: Cinnamon

Day 331 – Cinnamon Sugar Swirl Cupcakes

27 Jun

So, I know that sometimes cinnamon is considered a bit of a fall flavor.  But I love it.  All the time.  Seriously.  Pepperidge Farms Cinnamon Swirl bread is pretty much a daily occurrence for me.  So, I couldn’t resist these Cinnamon Sugar Swirl Cupcakes (recipe below from Life, Love & Sugar).

Cinn-Sugar-Swirl-cupcake     Mini-Cinn-Swirl-Cupcake

The cupcakes are crumbly and maybe a little dry, but the crunch of the cinnamon-sugar takes away from that. It has a nice cinnamon-sugar taste. Not too sweet, not too dull.


The frosting is very, very thick. The frosting is sweet, but not too sugary. The shortening cuts a lot of the sweetness. It’s like a sugary, cinnamon center of an Oreo.

Cinnamon-Sugar-Swirl     Mini-Cinnamon-Sugar

This cupcakes ends up being more like a frosted muffin when it’s all together. It’s still a little on the dry side, and the frosting doesn’t add much moisture. It’s sweet, but not too sweet. It has a very strong cinnamon flavor.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5



Cinnamon Sugar Swirl Cupcakes (recipe from Life, Love & Sugar)

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup butter, room temperature
  • 3 egg whites
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 and 1/2 tbsp ground cinnamon
  • 1/4 cup sugar
Cinnamon Sugar Frosting:
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 2 1/2 tsp cinnamon
  • 3/4 tsp vanilla extract
  • 1-2 tbsp water or milk


For directions visit Life, Love & Sugar.

*Tomorrow: Orange Creamsicle Cupcakes*

Day 313 – Atomic Fireball Cupcakes

9 Jun

Atomic Fireball Cupcakes (recipe below from The Baking Robot).  I have been so excited about these cupcakes since I found the recipe.  Months ago.  But, I’ve (sadly) had them on the back burner for quite some time because I couldn’t seem to find Atomic Fireballs.  Anywhere. I saw them online, but decided I didn’t really need the Costco-sized carton of them. I happened upon them last week in CVS. Very exciting.  So I immediately moved these fiery cupcakes to the head of the line!

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

The cupcakes are slightly moist and sticky. Dense but not tough. They have a somewhat sweet, somewhat cinnamon-spicy flavor to them. Not strong. Not burning. Just light. But obvious.


The frosting is smooth and easy to pipe. A “typical” buttercream. I noticed the sweetness of the frosting first, then the spice. It has a little bite, but nothing too strong. I wasn’t running for a glass of milk or anything.

Note: I added about 8 drops of red food coloring, but it’s still just a very light shade of pink.

Atomic-Fireball-Cupcake     Mini-Atomic-Fireball-Cupcak

Together it has a bit more of a bite than the parts had separately, but I’m still not on fire (thankfully). It has a fairly strong cinnamon flavor. The textures don’t necessarily complement each other. The cupcake seems very doughy compared to the otherwise smooth and soft frosting.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19



Atomic Fireball Cupcakes (recipe from The Baking Robot)

Fireball Cupcakes:

  • 1/2 cup water
  • 10 atomic fireballs, unwrapped
  • 1-1/2 cup flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs

Cinnamon Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tsp imitation cinnamon
  • 1-2 drops of red food gel

For directions The Baking Robot.

*Tomorrow: Guinness Cupcakes*

Day 297 – Fried Ice Cream Cupcakes

24 May

To get this weekend rolling, I decided we needed to spice things up a little. Ya know.  Something different.  With a little flair and a lot of flavor!  Something like these Fried Ice Cream Cupcakes (recipe below from Simple Food).

Cinnamon-Crunch-Cupcake     Mini-Cinnamon-Crunch

The cupcakes are dense and chewy with a nice crunch on top. They remind me a lot of a cinnamon streusel muffin. Dense and chewy with a sweet cinnamon flavor.


The frosting is creamy. With the cinnamon added, it’s a little thinner than a typical whipped cream. It has a sweet, but not sugary, cinnamon cream taste. Nice and simple.


The crisps are a nice little addition. I had extra. They make for a nice little snack. A bit like cinnamon-sugar toast, just thinner.

Fried-Ice-Cream-Cupcake     Mini-Fried-Ice-Cream

The whole cupcake makes for a big, somewhat chilly bite. The density of the cupcake balances nicely with the creaminess of the frosting and ice cream. It’s a sweet cinnamon cupcake through and through. A little vanilla and caramel thrown in, but cinnamon is the star.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4 (very unique)
  • Ease of Making: 2 (a whole lot of parts and time)
  • TOTAL: 18


Fried Ice Cream Cupcakes (recipe from Simple Food)

Cornflake Topping:

  • 1/2 c cornflakes, crushed
  • 1 1/2  T sugar
  • 1  t cinnamon
  • 1/2 T butter, melted


  • 1 1/2 c + 2 T flour
  • 1 t baking powder
  • 1/2 t kosher salt
  • 1/2 c unsalted butter, softened
  • 3/4 c brown sugar
  • 1/4 + 1 T sugar
  • 2 eggs, room temperature
  • 1/2 t vanilla
  • 3/4 c milk

Cinnamon Whipped Cream:

  • 1 c whipping cream
  • 1 – 2 T powdered sugar
  • 1 1/2  t cinnamon

Cinnamon Tortilla Crisps:

  • 1 tortilla, cut into 16 triangles
  • 3 T sugar
  • 1 t cinnamon
  • 1 T butter, melted

AND softened caramel swirl ice cream

For directions visit Simple Food.

*Tomorrow: Darth Velvet Cupcakes*

Day 216 – Mardi Gras Cupcakes

4 Mar

Today is Mardi Gras.  Now, as you may or may not know, Mardi Gras is French for Fat Tuesday, which is the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.  So, indulge in these Mardi Gras Cupcakes (recipe below from Java Cupcake) before tomorrow!!

Colorful-cupcake     Mini-colorful-cupcake

The cupcakes soft and squishy. A little oily-moist, but not too oily. They are sweet with a strong vanilla flavor.

Note: The minis are kinda dry, but the full-sized are not at all.


The frosting is more the consistency of whipped cream than cream cheese or buttercream frostings. Light and airy. It has a strong, sweet cinnamon flavor.

Mardi-Gras-Cupcake     Mini-Mardi-Gras-Cupcake

They complement each other nicely. It’s a sweet, simple tasting cupcake – though not simple looking. The cinnamon and the vanilla are the stars for sure. These are fun, sweet, adorable cupcakes! Good for any party, Mardi Gras or otherwise.

Mardi-Gras-top     Mini-Mardi-Gras-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 5
  • Ease of Making: 3.5 (only time-consuming to make 3 different colors of batter)
  • TOTAL: 19.5


Mardi Gras Cupcakes (recipe from Java Cupcake)


  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel
Cinnamon Cream Cheese Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Rolo candies
  • Mini Reese’s peanut butter cups
  • purple gel food coloring

For directions visit Java Cupcake.

*Tomorrow: Cranberry Orange Cupcakes*

Day 206 – Cinnamon-filled Spiced Cupcakes

22 Feb

So, although we celebrated President’s Day this past Monday, today is George Washington’s actual birthday.  America’s 1st President was born on February 22, 1732, and is called the “father of his country”.  What you might not know about him?  He loved food!  Especially desserts.  Spice cakes, sugar cakes, fruit cakes, pies, cheesecakes.  He liked ’em all.  So, to celebrate President Washington’s 282nd birthday, I found these Cinnamon-filled Spiced Cupcakes (recipe below from une gamine dans la cuisine).

Cinnamon-cupcake     Mini-Cinnamon-cupcake

The cupcakes are a lot like muffins. Sturdy and dense. They have a nice, sweet cinnamon flavor. All my filling sank to the bottom though, so it stuck to the wrapper. It tastes really good though. Like the sticky cinnamon stuff on the plate after you eat a sticky bun….or 4…


The frosting is more like a glaze in consistency and in taste. It’s smooth, soft and creamy, but hardens on the top, like a glaze. It also has that powdered sugar flavor that glazes have. You don’t really notice the sour cream.

Note: I added almost a whole extra cup of powdered sugar to my frosting and it was still too runny to pipe.

Cinnamon-filled     Mini-cinnamon-filled-side

This is a simple, cinnamon-sugar kinda cupcake. Not a wow, necessarily. But full of flavors and textures. The cinnamon gooey-ness complements the glaze really well (even if it is stuck on the bottom). Leaving the cupcake as just a simple middle floor for the other 2 parts.

Cinnamon-filled-top     Mini-cinnamon-filled

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 3.5
  • TOTAL: 17


Cinnamon-filled Spiced Cupcakes (recipe from une gamine dans la cuisine)


  • 1/2 cup (1 stick) butter, melted and cooled
  • 3/4 cup milk
  • 2 eggs, at room temperature
  • 1 3/4 cups of all-purpose flour
  • 1/2 cup of rolled oats
  • 2 tablespoons of cornstarch
  • 3/4 cup of granulated sugar
  • 1 tablespoon of baking Powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • pinch of nutmeg


  • 2 Tablespoons of butter, melted
  • 1/4 + 1/8 cup of packed brown sugar
  • 1/4 teaspoon of ground cinnamon
  • Splash or 2 of cream (for such a small amount, you may use milk instead.)


  • 1/2 cup of sour cream (have some extra on hand)
  • 2 cups of confectioners sugar (have some extra on hand)
  • 1/4 teaspoon of ground cinnamon

For directions visit une gamine dans la cuisine.

*Tomorrow: Delicious Red Velvet Cupcakes*

Day 165 – Joanne’s Banana Chocolate Chip Cupcakes

12 Jan

I love a good banana cupcake.  Add chocolate chips?  Yes, please!  Then you offer to top it with bourbon cinnamon frosting?  You mean, not simply cinnamon, but cinnamon AND bourbon?  Oh yes!  Yes, please!! So, here they are.  Joanne’s Banana Chocolate Chip Cupcakes (recipe below from Eats Well With Others).

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are extremely moist and squishy. A lot like a banana muffin.  These are extremely similar to banana muffins actually. The taste. The texture. Almost identical. They have a nice, sweet banana flavor with a hint of the cinnamon.


The frosting is thick and smooth.  It tastes like it’s gonna be a typical cinnamon buttercream. Then, at the end, you get a little hit of that bourbon. Tasty and interesting.

Banana-CC-Cupcake-side     Mini Banana-CC-Cupcake

This blends really well. It feels like a holiday kinda cupcake, but I don’t know why. The cinnamon and the banana and the bourbon all flow really well into one another. And the chocolate chips are distinct, but not out of place. Very nice. And, it could be a breakfast, lunch, dinner or snack cupcake. Always a good thing.

Banana-CC-Cupcake     Mini Banana-CC-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19.5


Joanne’s Banana Chocolate Chip Cupcakes (recipe from Eats Well With Others)

Banana Chocolate Chip Cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 large egg
  • 3/4 cup loosely packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup greek yogurt
  • 1/2 cup butter, melted
  • 3 large ripe bananas, mashed (about 1 1/4 cups)
  • 1/3 cup milk
  • 1 cup chocolate chips

Bourbon Cinnamon Frosting:

  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 4 tbsp bourbon

For directions visit Eats Well With Others.

*Tomorrow: Sugar Cookie Cupcakes*

Day 163 – Cinnamon Pumpkin Cupcakes

10 Jan

It.  Is.  Cold.  Just cold.  Has been for a while now.  And, I don’t know about you, but these Cinnamon Pumpkin Cupcakes (recipe below from Sweet and Savory by Sarah) sound like a little dessert that just might warm me up a little.

CP Cupcake     Mini Cupcake

The cupcakes are extremely dense. They are a lot like a pound cake. Thick and cakey, but not dry.  They have a nice, sweet pumpkin flavor with a strong nutmeg taste.

Cinnamon Frosting

The frosting is extremely thick, even after adding milk. It has a cookie dough graininess, because of the brown sugar.  It’s really tasty. And, again, I normally don’t love frostings with shortening. The brown-sugar-cinnamon is always a winning combo though.

Cinnamon Pumpkin Cupcake     Mini Cinnamon Pumpkin Cupcake

Ok. When I put these together it reminds me of these thick, sweet crepes that my sister and I used to make at home. Then stuff them with lots and lots of brown sugar. That’s what this reminds me of. Oh sure, the pumpkin and cinnamon make strong appearances, but that’s what it reminded me of. Very tasty. Not overly dessert-y. These would make a great tea party or morning/early afternoon dessert.

Note: The minis work, but the overall flavor is better in the full-size.

Cinnamon Pumpkin Cupcake top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • TOTAL: 19.5


Cinnamon Pumpkin Cupcakes (recipe from Sweet and Savory by Sarah)


  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 2 Cups All Purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 4 Eggs
  • 1/2 Cup Milk
  • 3/4 Cup Pumpkin Puree
  • 1 Stick of unsalted Butter, softened


  • 1 stick of unsalted butter
  • 1/4 Shortening
  • 1/3 Cup Brown Sugar
  • 1/2 tsp. Cinnamon
  • 3 Cups Powdered Sugar
  • 3 Tbsp Half and Half

For directions visit Sweet and Savory by Sarah.

*Tomorrow: Marshmallow Stuffed Chocolate Cupcakes*

Day 134 – Cinnamon Roll Cupcakes

12 Dec

Ya know, during this cold, wintery season, I cannot get enough of cinnamon or brown sugar or any combination of the two.  It just feels right!  So, I thought, why not do another take on a cinnamon roll?  That uses both cinnamon and brown sugar, and lots of ’em!  But, first, check out today Tip Thursday video!

Alright, now dig into today’s Cinnamon Roll Cupcakes (recipe below from Lady Behind the Curtain).

Cinnamon-Cupcake     Mini-Cinnamon

The cakes have a nice light texture. Not heavy at all. And just the right about of moistness cause they’re not wet either. The pecan crunch gives it a nice texture.  They have a sweet flavor but they are not as cinnamon-flavored as I was expecting. Next time I will definitely go even heavier on the sprinkling of the brown sugar-pecan-cinnamon filling/topping.


The frosting is thick enough to easily pipe, and it’s very creamy with lovely specks of cinnamon.  I could still use even more cinnamon in the frosting too. It looks like it’s gonna pack a cinnamon punch, but it isn’t as strong as I’d like. It’s a very nice, light cream cheese frosting though.

Cinnamon-Roll-Cupcake     Mini-Cinnamon-Roll

Together the cinnamon is definitely stronger. It has a very nice texture balance between the smoothness of the frosting, the density of the cake and the crunch of the filling/topping.

Cinnamon-Roll-top     Mini-Cinnamon-Roll-top

I would consider these closer to a “Coffee Cake Cupcake” than a “Cinnamon Roll Cupcake”. That’s what it really reminds me of. A nice coffee cake with cinnamon cream cheese frosting.

Halved-Cinnamon-Roll     Half-Cinnamon-top

The minis technically work, but because of the topping, they do break apart very easily and tip over when they are removed from the pan. So, I’d stick to full size.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19


Cinnamon Roll Cupcakes (recipe from Lady Behind the Curtain)

For the Cupcakes:
  • 2/3 cup butter, room temperature
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1-3/4 cups granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1-1/4 cups milk
For the Cinnamon Cream Cheese Frosting:
  • 1 – 8 ounce cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 5 cups confectioners’ sugar
  • 1 tablespoon milk
  • Optional-sprinkles

For directions visit Lady Behind the Curtain.

*Tomorrow: Easy Butterfinger Cupcakes*

Day 106 – Apple Pie Cupcakes

14 Nov

I don’t know about where you all are, but here in NY it is delightfully wintery.  (Apparently fall isn’t over yet, but it feels like it today.)  So I figure, what better for that chill than a cupcake based on warm apple pie.   And I found these Apple Pie Cupcakes (recipe below from The Sweetest Brunch).  They just happen to be an adaptation of October’s Day 85 – Apple Pie Cupcake recipe.  Enjoy today’s book too: Thirteen Moons by Charles Frazier, right after the tip!

Now for some apple pie goodness!

Cupcake     Mini-cupcake

The cupcakes have an almost corn-muffin consistency. Dense and moist and just a little bit sticky.  They taste almost like a almond-vanilla flavor, but there is not almond in them. A very light, sweet flavor.

Apple-filled-cupcake     Mini-Apple-filled

I love a cinnamon-sugar apple. You get sweet with the spice and then the tart of the apple.


The frosting is smooth but pretty thin. It is able to be piped, it’s just not as firm as most buttercreams.  I almost want the frosting to be a little sweeter. The cinnamon flavor is delightful, as usual, but it doesn’t bring out the sweetness in the frosting.

Apple-Pie-side     Mini-Apple-Pie-Cupcake

The balance is nice. The frosting and the apples go really well together, while the cake serves as the sort of palate for them.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (the overflowing apples is the same, but the stars piped on takes it one step further.)
  • Ease of Making: 3.5 (exactly the same as the recipe it was based on)
  • TOTAL: 18.5


Apple Pie Cupcakes (recipe from The Sweetest Brunch)

For the cupcakes:

  • 125g unsalted butter or baking spread
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • ½ teasp vanilla extract
  • 2-3 tbsp milk

For the apple filling:

  • 2 tbsp. butter
  • 2 teasp. cinnamon
  • 2-3 tbsp. sugar
  • 4 green apples, that don’t go mushy when cooked and aren’t too sweet, like Granny Smiths, peeled, cored and diced into small pieces

For the icing:

  • 90g butter
  • ¼ teasp. vanilla essence
  • 1 cup icing sugar
  • 1tbsp milk
  • ½ teasp. cinnamon

For directions visit The Sweetest Brunch.

*Tomorrow: Maple Buttermilk Pancake Cupcakes*

Day 67 – Mocha Latte Cupcakes

6 Oct

The weather is beautiful.  We are ready for fall.  I just wanna sit on the porch with a nice, warm cup of somethin’ yummy.  So, this morning called for a tasty coffee-flavored treat.  Mocha Latte Cupcakes (recipe below from Cupcakes Take The Cake)

Mocha-Cupcake     Mini-Mocha-Cupcake

The cakes have a good, thick cupcake density. Moist, but not wet.  The mini has a stronger cinnamon taste, which is different.  Not bad, just different.  Full-size has a deeper chocolate taste.  But both are good.


The ganache is creamy – typical ganache.  It has a good, semi-sweet flavor with just a hint of coffee.  Not overly strong coffee, but it’s definitely there.

Mocha-Latte-Cupcake     Mini-Mocha-Latte-Cupcake

Together the coffee and the chocolate flavors are a little more obvious, but still not overly strong.  Nice, rich flavor without being overwhelming. Very similar to a mocha – creamy, chocolatey, coffee cupcake.  Note: the mini is a nice, bite-sized version!

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3.5

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 4

– TOTAL: 19


Mocha Latte Cupcakes (recipe from Cupcakes Take The Cake)

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup canola oil
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup milk
1/2 cup espresso, room temperature


1 cup semi-sweet chocolate chips
1/2 cup heavy cream

1 Tbsp brewed espresso

For directions visit Cupcakes Take The Cake.

*Tomorrow: Homemade Funfetti Cupcakes*

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