Sopapilla Cupcakes

Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 252 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.

Step 3

Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.

Step 4

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

Step 5

Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.

Step 6

Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.