Provided by Food Network
Categories dessert
Time 2h10m
Yield 72 (6 dozen) mini cupcakes or 24 (2 dozen) regular
Number Of Ingredients 25
Steps:
- 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
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Farhanamahbub Mily
[email protected]These cupcakes are a family favorite. We make them every year for our holiday party.
ambrose koome
[email protected]I love these cupcakes! They are so easy to make and always a crowd-pleaser.
Md Rotan
[email protected]I followed the recipe exactly and the cupcakes turned out perfect. They were moist and flavorful.
Dawoud Malik
[email protected]These cupcakes were delicious! The cinnamon sugar topping was the perfect finishing touch.
Chidiebere Calista
[email protected]I made these cupcakes for a bake sale and they were a big hit! Everyone loved them.
Maria Medrano
[email protected]The cupcakes were easy to make and turned out great. My family loved them.
brian saitabau
[email protected]These cupcakes are so moist and flavorful. I will definitely be making them again.
Ahsan Khani
[email protected]I've tried many cupcake recipes, but this one is definitely my favorite. The cinnamon sugar topping is what makes it.
Tik.Tok. Hamza
[email protected]I made these cupcakes for my kids and they loved them! The graham cracker crust was a nice surprise.
Dennis KITHINJI
[email protected]These cupcakes were a hit at my party! They were so easy to make and the cinnamon sugar topping was the perfect touch.