Cinnamon and Sugar = the perfect couple

Growing up my mom would always make me toast with butter and covered it in cinnamon and sugar. It was my favorite and obviously very figure friendly (thank goodness for a fast metabolism!) I wanted to create a cupcake using that familiar combination of flavors and these cupcakes turned out to be one of my favorite creations yet! They are really sweet, simple and have a great contrast of textures.  Check them out, but don't blame me for ruining your calorie count today - these cupcakes are worth it!

Start by baking the graham cracker crust in the pan for 7 minutes....

Then pour the cinnamon cake batter over the partially baked crusts...

Bake, cool, frost and cover in the cinnamon/sugar mixture...

Or pipe them nice and pretty...

Indulge and Enjoy :)

RECIPE:

3 1/4 cups cake flour, sifted

1 tablespoon baking powder

3/4 teaspoon salt

1 cup graham cracker crumbs

3/4 cup brown sugar

1/2 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

1/2 cup unsalted butter

1/2 cup shortening

3/4 cup heavy whipping cream, whipped

2 teaspoons vanilla extract

2 tablespoons ground cinnamon 

3 cups confectioners’ sugar, sifted

Mixture of 2 tablespoons cinnamon and 1/2 cup sugar

Preheat oven to 350 degrees and place rack in middle of oven

In medium bowl, sift together cake flour, baking powder, and salt. Mix and set aside

In medium bowl, combine crushed graham crackers, brown side and melted butter until well incorporated (should look wet).

Place a spoonful of graham cracker mix in bottom of each cupcake pan and press into bottom of pan. Bake for 7 minutes.

In stand mixer, cream together the butter and sugar until smooth. Add one egg yolk at a time until incorporated (low speed).

Add the vanilla 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.

Whip the egg whites until medium stiff peaks form. Fold into batter.

Spoon batter on top of the graham cracker crust so the cup is 3/4 full. Bake 18-20 minutes, until toothpick comes out clean (but should be moist).

For frosting: combine butter and shortening in stand mixer. Add the vanilla and cinnamon.

In three batches, incorporate the confectioners’ sugar until smooth. 

Fold in the whipped cream in batches

Either pipe onto the cooled cupcakes and sprinkle with cinnamon sugar mixture, or spread frosting on top and roll in the cinnamon sugar mixture to cover.