sopapilla cupcakes

Ingredients

• Servings: 18
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• 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 each cupcake. drizzle honey over each frosted cupcake.