Sopapilla cupcakes bring all the tasty cinnamon, honey, and vanilla flavors of your favorite dessert to a fluffy cupcake. And they’re so good, that several of the kids have declared them their new favorite dessert!
The batter starts with a pantry-friendly cake mix, gets a swirl of warm cinnamon and vanilla, then bakes up tender with a sweet cinnamon sugar top. Finish with honey cinnamon frosting, and you have bakery-style cupcakes at home. We especially love that they are simple to make, are such a crowd pleaser and can be made ahead of time making them perfect for parties and enteraining.
If you love these, try more of our Mexican-inspired desserts such as Sopapilla Cheesecake Bars and Cheesecake Chimichangas.
Why we think you’ll love it:
- Easy. With a cake mix base, this recipe is a simple twist to a classic favorite.
- Party perfect. Makes 16 cupcakes that travel and serve easily.
- Prep ahead. You can make these a day or two ahead of time, and they’re freezeable!
Sopapilla Cupcake Ingredients
Cupcakes
- White cake mix (15.25-ounce package): Provides a fluffy, consistent base so the cupcakes bake up tender every time.
- Water (¾ cup): Hydrates the mix for a smooth batter and moist crumb.
- Eggs (3): Adds structure, richness, and that classic cupcake lift.
- Oil (¼ cup): Keeps the crumb soft and moist after cooling.
- Ground cinnamon, divided (1 ½ tablespoons): Warms the batter and makes a cinnamon sugar top that tastes like sopapillas.
- Vanilla extract (1 teaspoon): Rounds out the sweetness and enhances the bakery-style aroma.
- Honey (1 tablespoon): Adds signature sopapilla flavor and a touch of moisture.
- Granulated sugar (1 tablespoon): Combines with the reserved cinnamon for a sweet, crackly sprinkle on top.
Frosting
- Unsalted butter, room temperature, for frosting (½ cup): Whips into a creamy base that pipes beautifully.
- Powdered sugar, for frosting (3 cups): Sweetens and creates a smooth, stable frosting.
- Honey, for frosting (1 tablespoon): Echoes the sopapilla flavor in the topping.
- Ground cinnamon, for frosting (1 teaspoon): Adds warm spice to the frosting swirl.
- Milk, as needed, for frosting (3-4 tablespoons): Adjusts frosting to a spreadable, pipeable consistency.
How to Make Sopapilla Cupcakes
PREP. Preheat the oven to 325°F. Line 16 muffin cups with paper liners.
BATTER. In the bowl of a stand mixer, mix cake mix, water, eggs, oil, 1 tablespoon cinnamon, vanilla, and honey on medium speed for 2-3 minutes or until combined and fluffy.
FILL. Pour batter into muffin liners until 2/3 full.
CINNAMON SUGAR. In a small bowl, combine 1 tablespoon sugar and the remaining ½ tablespoon cinnamon. Use a spoon to sprinkle over the batter.
BAKE. Bake cupcakes for 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove cupcakes from muffin tin and let cool.
FROSTING. While cupcakes are cooling, make frosting. In a large bowl, use an electric mixer to cream together butter, powdered sugar, honey, cinnamon, and milk. Beat until combined and smooth. Add more milk until the desired consistency is reached.
FINISH. Pipe frosting onto cooled cupcakes and sprinkle with more cinnamon sugar, if desired.
Kristyn’s Recipe Tips
- Mix the batter just until combined and fluffy; overmixing can make cupcakes dense.
- For the prettiest dome, fill liners two-thirds full.
- Let cupcakes cool completely before frosting so the swirl holds its shape.
- Fun twists to try include adding a pinch of cayenne pepper to the cinnamon sugar topping, sprinkling toasted chopped nuts over the frosting, or topping with toasted coconut.
Sopapilla Cupcakes Recipe
Ingredients
- 1 (15.25-ounce) package white cake mix
- ¾ cup water
- 3 eggs
- ¼ cup oil
- 1½ tablespoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon white sugar
Frosting
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 3-4 tablespoons milk, or as needed
Instructions
- Preheat the oven to 325°F. Line 16 muffin cups with paper liners.
- In the bowl of a stand mixer, mix cake mix, water, eggs, oil, 1 tablespoon cinnamon, vanilla and honey. Mix on medium speed for 2-3 minutes or until combined and fluffy.
- Pour batter into muffin liners until ⅔ full.
- In a small bowl, combine 1 tablespoon sugar and remaining ½ tablespoon cinnamon. Sprinkle over the batter.
- Bake cupcakes for 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove cupcakes from muffin tin and let cool.
- While cupcakes are cooling, make frosting. In a large bowl, cream together butter, powdered sugar, honey, cinnamon, milk and a pinch of salt. Beat until combined and smooth. Add more milk until the desired consistency is reached.
- Pipe frosting onto cooled cupcakes and sprinkle with more cinnamon sugar, if desired.
Notes
- Mix the batter just until combined and fluffy; overmixing can make cupcakes dense.
- For the prettiest dome, fill liners two-thirds full.
- Let cupcakes cool completely before frosting so the swirl holds its shape.
- Fun twists to try include adding a pinch of cayenne pepper to the cinnamon sugar topping, sprinkling toasted chopped nuts over the frosting, or topping with toasted coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bake cupcakes, cool completely, and keep unfrosted in an airtight container at room temperature for up to 2 days or freeze up to 2 months. Thaw at room temp, then frost. The frosting can be refrigerated for 5-7 days or frozen for 2-3 months.
Store in a covered container at cool room temp for 1 day or in the refrigerator up to 3 days; let sit out 15 to 20 minutes before serving.
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