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Sopapilla Cupcakes Popular Recipes

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Sopapilla Cupcakes

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

Ingredients :

  • Cake:
  • 1 (16.5 ounce) package white cake mix
  • 1 cup water
  • 3 large egg whites
  • 1/4 cup oil
  • 2 tablespoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon white sugar
  • Frosting:
  • 1/2 cup butter, room temperature
  • 3 cups confectioners' sugar, or more as needed
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons milk, or as needed
  • 1 tablespoon honey, for drizzling

Instructions :

Prep : 20M Cook : 18M Ready in : 55M
  • Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
  • 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.
  • Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
  • 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.

Notes :

  • Substitute cream for the milk if desired.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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