| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 72 (6 dozen) mini cupcakes or 24 (2 dozen) regular |
Ingredients
- 3 1/4 cups cake flour, sifted
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup graham cracker crumbs
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 cup or 2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
- 2 teaspoons Madagascar bourbon vanilla extract
- 2 1/2 tablespoons ground cinnamon
- 1 1/3 cups whole milk, room temperature
- Cinnamon Sugar Graham Cream Cheese Icing, recipe follows
- 1/2 cup graham cracker crumbs
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon Madagascar bourbon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups confectioners’ sugar, sifted
- Graham cracker crumbs, for garnish
- Cinnamon sugar graham crackers, for garnish
- Ground cinnamon, for garnish
Instructions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
- Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
- Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
- With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
- Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners’ sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
- Yield: approximately 3 1/2 cups
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 116 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 77 mg |
Reviews
The trick is to make your egg whites fluffy like if you tun the bowl over the bowl won’t fall :)…. I just wish we had a pipe for it …because I couldn’t make the design I wanted 🙂
These cupcakes? Amazing! Just the right amount of graham flavor. I only gave it four stars because I didn’t make or taste the frosting. But I am sure it would have been yummy just the same! I made the cupcake exactly as written an it was liggt, fluffy, and moist!
Cake part is good. However, even after adding 2 tbsp of sour cream as suggested by other users I still found it to be less moist than I would have liked. When I eat a cupcake it needs to be very moist for me to like it. I think I will experiment with replacing some of the butter with vegetable oil next time.
Second, more importantly, I was very disappointed by the frosting. It it is made with A LOT of butter and I could taste the butter in the frosting, to the point that it really detracted from the overall experience. Very disappointed with the frosting.
This is the second cupcake wars recipe I have made (I also tried the chocolate caramel cupcakes and so far these cupcakes are not even close to as good as some of the gourmet cupcakes I have tried.
One random place that has GREAT cupcakes is Humpys Pizza in Fort Lauderdale. I would kill for BOTH the cake and frosting recipes of their cupcakes!!
Second, more importantly, I was very disappointed by the frosting. It it is made with A LOT of butter and I could taste the butter in the frosting, to the point that it really detracted from the overall experience. Very disappointed with the frosting.
This is the second cupcake wars recipe I have made (I also tried the chocolate caramel cupcakes and so far these cupcakes are not even close to as good as some of the gourmet cupcakes I have tried.
One random place that has GREAT cupcakes is Humpys Pizza in Fort Lauderdale. I would kill for BOTH the cake and frosting recipes of their cupcakes!!
I am making these today for about the 6th time sinceou put up the recipe. I have been on a 2 1/2 yr cupcake adventure and these are my very favorites followed closely by the chocolate stout cupcakes from another episode of Cupcake Wars. My 4 sisters (we are all 50 yr+ always request these when we have a sisters’ weekend. Very sweet and easy and the results are so professional looking!
These cupcakes are delicious! I am 13 and they were very easy to make. At first I was afraid of the cinnamon to be overpowering, but it wasnt! I added 2 tablespoons of sour cream and they came outcry moist also, I baked them for 20min and they were PERFECT!
I would recommend this recipe to anyone :
I would recommend this recipe to anyone :
I was apprehensive to make these after going through the extensive recipe and other reviews, but I’m very happy with the results. To make sure they were moist I added about 2 tbsp of sour cream to the cupcake batter. Definitely helped–very moist! I also added some different spices–ground cloves and allspice to the batter as well the frosting along with the cinnamon to cut down on the sweetness factor. Overall, a great cupcake!
These cupcakes were excellent! I used splenda brown sugar and splenda white sugar instead and they were still very good! My whole family loved them! Will def. make them again!
I read the reviews before I started ..and still pleased with the overall recipe I changed a few things. The end result was perfect. Instead of this frosting I used vanilla bean Bourbon cream cheese frosting and topped it with a sugar cookie crumble with green sprinkles.It was a huge hit!
Absolutely AWFUL. So bad, in fact, I can’t believe they’re on a professional website. I didn’t want to make these because of the mixed reviews, but the birthday girl *insisted* and was greatly [and predictably] disappointed. Yes, as the others have said, the icing is good, but the cake is drier than sawdust. Literally. You need a beverage to wash it down because you cannot swallow it. Another reason to give it a low ranking: it takes forever to prepare. My sister and I started two cupcake recipes at the exact same time in the same kitchen. She prepared, baked AND frosted an entire different recipe’s worth of cupcakes in the amount of time it took just to mix these ingredients!
Did not make them yet but wanted to comment on the room temp issue. Just put eggs in a bowl of warm water for 5 minutes or so and u have room temp eggs. I imagine you can do the same with other cold products as well.