"A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!"
Prep Time: PREP 20 mins COOK 15 mins READY IN 55 mins
Cook Time: 15 mins
Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with
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
PREP 20 mins
COOK 15 mins
READY IN 55 mins
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