This dish of sofrito beans and yellow rice is made wonderful by the addition of jammy eggs.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
Ingredients
- 1 (16.5 ounce) package white cake mix
- 1 cup water
- 3 large egg whites
- ¼ cup oil
- 2 tablespoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon white sugar
- ½ cup butter, room temperature
- 3 cups confectioners’ sugar, or more as needed
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- 2 tablespoons milk, or as needed
- 1 tablespoon honey, for drizzling
Instructions
- 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 onto each cupcake. Drizzle honey over each frosted cupcake.
- Substitute cream for the milk if desired.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 218 mg |
| Sugars | 39 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for my New Mexican family. They were a huge hit with everyone, great taste, moist, and just the right amount of sweetness. I made this recipe exactly as written. I personally would change 1) reduce amount of honey in the frosting just a tiny bit and 2) when adding milk to the icing, add by 1/2 Tbsp. The full tbsp of milk was too much for the consistency I was looking for. All in all this is a keeper and one my family will demand I make for them from now on!
This recipe was delicious! It was simple to make and a hit at jeweled theme banquet catered by mexican food!
For some reason mine came out super soft. They were very difficult to remove from the tins even though they were fully cooked. The frosting was also far too sweet. The taste of the cupcakes was pretty good, just the texture was off. I might try again to see if it’s my fault.
This was a great recipe. When I made this, my family ate it right away. By the time I got to the cupcakes, they were gone.
This was a amazing recipe! I made it for a family celebration and everyone loved it!
Delicious cinnamon-sugar cupcakes! The baking time was a bit longer than 15 minutes: I ended up doing 24 minutes for the first batch (but i think the cupcake liners were closer to 3/4 full than 2/3 full), and 20 minutes for the second batch (liners were slightly less full). I used double the amount of milk in the icing, which was still VERY sweet. I’d say it was too sweet, but it actually balanced out the cupcake nicely, which isn’t very sweet at all.
These were pretty tasty! Be careful not to overfill – 2/3 may be a little much. Mine overflowed and unfortunately, did not puff up, so they were pretty ugly by the time I got them out of the pan – each one a little broken. Unfortunately, I forgot to grab confectioner’s sugar at the store and was in a hurry, so I had to do something drastically different with the frosting. Googled “cream cheese frosting using honey” and found a simple solution on Martha Stewart’s website. It was only 8 oz cream cheese and 1/4 cup of honey. Turned out quite lovely – wasn’t too sweet. I put it in a ziploc bag with an icing tip after making it and put it in the fridge to firm it back up a little bit. Dusted each cupcake with a little additional cinammon sugar after frosting. These cupcakes were light and fluffy and they were just the right amount of sweet, with the cream cheese giving them a little bit of tang. I’ll definitely make them again!
I will use a little nutmeg to replace some of the cinnamon. Nice and easy – took to a Mexican Night party – it was a hit!! Definitely would make again – I plan on it!
I did not drizzle honey due to the frosting being super sweet but they were very well liked
These turned out great. I did change a few things, I used a classic vanilla cake mix and followed the directions on the box (I had already made it thinking I was going to make just a vanilla cake). I did add the cinnamon and all that too. I read the reviews for the frosting and added 1/4 tsp of cinnamon to the frosting as well as 1/2 tbsp of milk to the original recipe. They turned out great! My kids were my taste testers.
I made these yesterday for Cinco de Mayo. I added 2 Tbsps of cinnamon to the cake batter (because I didn’t read the instructions all the way) but otherwise no change. I really liked it with the extra cinnamon. I read several reviews that said the frosting was too sweet, so I made my own with 1 cube butter and 4 oz of cream cheese. I never measure the sugar and milk when I’m making frosting. I also put honey and cinnamon in the frosting since it was in the original recipe. My family loves these cupcakes. In fact, I’m going to grab one now to go with my coffee.
Made these for my sons fiesta birthday party tonight and they are amazing. The recipe is extremely easy and the end result will not disappoint. I will say the video skipped the step of cinnamon and sugar topping which I found interesting. Please see my pics below
Love making these cupcakes! They are delicious and fun to bake. I have had zero complaints about them. The cake is so fluffy and packed with cinnamon goodness. The frosting is also very yummy!! Definitely added to my list of favorites
LOVED these cupcakes! Will for sure make these again. Used half cream cheese and half butter with only 1 cup of powdered sugar for the frosting. Light and fluffy batter and frosting . This recipe is a keeper! Thank you!
Followed the cake recipe exactly but used cream cheese based icing with honey mixed in. Everyone loved these!
Followed the recipe EXACTLY and whereas the cake is REALLY GOOD the frosting is still too runny after using an entire bag of confectioners. Super sweet, which I love also, but maybe a bit TOO sweet.
The cupcakes came out ok, but the frosting was AWFUL! Way too sweet, and I followed the recipe exactly. I had to add lots of peanut butter to it just to cut the sweetness, and even then I almost just threw it out. A decent base recipe, but needs tweaking
They were AMAZING!!! I made them for a bake sale, and they sold SO FAST!!! I made them for Christmas and my family LOVED THEM!!!
I’ve had these cupcakes saved to my favorites for so long! I am SO angry I did not make them before. They are delicious. I added about 1/4 tsp more cinnamon to the frosting. I also left off the honey drizzle (I have to transport them and thought it might be too messy/sticky). Otherwise no changes. Recipe made exactly 18 cupcakes and the icing amount was pretty much perfect for piping. Thank you!
Easy and simple. Loved the icing.
The cupcake itself was really sweet but it was a really soft consistency, really not a bad cake. However the frosting turned out really crystallized, perhaps I made it wrong but the butter and the sugar created an unbearably sweet frosting.