- 22
Ingredients
- 1 box (18.25 ounces) white cake mix
- 1 cup milk
- 1/2 cup (1 stick) melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Frosting
- 1/2 cup (1 stick) softened unsalted butter
- 3 3/4 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Preparation
Step 1
Makes 22 to 24 cupcakes and 3 1/2 cups of frosting
Directions
1. Heat oven to 350 degrees F. Line two 12-capacity cupcake pans with paper liners.
2. Combine 1 box (18.25 ounces) white cake mix, 1 cup milk, 1/2 cup (1 stick) melted unsalted butter, 3 large eggs, 1 teaspoon vanilla extract and 2 teaspoons ground cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping side again if needed. Using a standard ice cream scoop, fill each liner two-thirds full.
4. Remove cupcakes directly to the wire racks and cool completely, 30 minutes more. Meanwhile, place 1/2 cup (1 stick) softened unsalted butter in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, or until fluffy. Stop the mixer and add 3 3/4 cups confectioners' sugar, 3 tablespoons milk, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Blend with mixer on low until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 additional tablespoon milk if frosting seems too stiff. Spread onto cooled cupcakes.