Cinnamon Cupcakes

I hosted a party / couples baby shower for two of our best friends. Each guest at the party wrote down an unconventional / inappropriate boy and girl baby name. The winning girl name was Cinnamon. I obviously had to make cupcakes for the new family after she was born. And what was a more appropriate flavor than the baby’s pseudonym, Cinnamon. These are wonderful fall cupcakes. Seven-minute frosting can be tedious to make but is super retro and glamorous. This frosting recipe was featured in the past with lemon meringue cupcakes. This is an improved version of the recipe. It will take a few tries to master this frosting magic, but you will be very glad that you put in the work.



Cinnamon Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp kosher salt
1 tbsp ground cinnamon
1 cup unsalted butter at room temperature (2 sticks)
1 3/4 cups sugar
4 large eggs at room temperature
1 1/4 cups milk

Seven-Minute Frosting:
1 1/2 cups sugar
2 tbsp light corn syrup
6 large egg whites
1 tsp pure vanilla extract

1/2 tsp cinnamon and 2 tbsp sugar for dusting

Make the cupcakes

Preheat oven to 350 degrees and prepare two muffin tins with paper liners. In a medium bowl, sift together all-purpose flower, cake flour, baking powder, salt, and 1 tbsp cinnamon.

Cream butter and sugar together in the bowl of a stand mixer until light and fluffy. Add each egg mixing until incorporated. Mix in the vanilla and reduce the speed to low. Mix in the dry ingredients mixture in three additions, alternating with the milk, ending with the flour. Beat in the flour and milk until combined with each addition.

Scoop batter into the prepared cupcake liners, each should be three-quarters full. Bake for 10 minutes, rotate the pans, bake for another 10 minutes. Let cool in the pans for 5 minutes, then transfer to cooling racks.

Make the frosting

In the bowl of an electric mixer combine the sugar, corn syrup, 1/4 cup water, and egg whites. Set this over a pan of simmering water. Stirring constantly, cook for two minutes until the mixture is 160 degrees.

With the whisk attachment, beat mixture on high until the frosting is fluffy and glossy, for 5 minutes. Mix in vanilla.

Adapted from Martha Stewart.

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