I thought we would end the week on an easy note with a recipe from Tastes of Lizzy that is super easy and super delicious. Sometimes you want a quick and easy dessert – one that tastes like you slaved away all day even though you didn’t. Yeah, you don’t have to tell anyone you used a box mix to make these because after you jazz it up no one will know. I won’t tell, I promise!
Cinnamon Buttercream Cupcakes
Makes about 24 cupcakes
Ingredients
- 1 package (18 1/4 ounces) yellow cake mix
- 1 package (4-serving size) vanilla instant pudding mix
- 1 cup milk
- 1/2 cup canola oil
- 4 eggs
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- Cinnamon Buttercream:
- 1 cup (2 sticks) butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F.
- Lightly grease or line 24 muffin cups with paper baking cups. Set aside.
- Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed.
- Beat on medium speed 2 minutes.
- Spoon batter into prepared muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely.
Cinnamon Buttercream Frosting:
- Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer on medium speed until light, fluffy, and almost white in appearance.
- Add 1 teaspoon vanilla; mix until blended.
- Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended.
- Add 3 tablespoons of heavy cream and beat until light and fluffy, about 3 minutes.
- Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.