Sopapilla Cupcakes Recipe

No ratings yet

Sopapilla Cupcakes Recipe

Soft cinnamon honey cupcakes with a crackly sugar top and creamy frosting, easy to make and perfect for parties or cozy weeknights.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American, Mexican

Servings:

Author: Kristyn Merkley

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

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.

Prep ahead. Bake cupcakes, cool completely, and store 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 leftovers. Store in a covered container at cool room temperature for 1 day or refrigerate up to 3 days; let sit out 15 to 20 minutes before serving.

Nutrition