clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon Crunch Cupcakes | Bake to the roots

Cinnamon Lovers Crunch Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:23
  • Total Time: 01:30
  • Yield: 12 1x
  • Category: Cupcakes
  • Cuisine: America


The perfect cupcakes for all cinnamon lovers out there: Cinnamon Crunch Cupcakes with hidden Cinnamon filling. So good!



For the cupcakes:
1 cup (200g) sugar (or xylitol)
1/4 cup (60g) butter, melted
3 tbsp. vegetable oil
2 medium eggs
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2/3 cup (160ml) milk
1.4 oz. (40g) Cini Minis* (Cinnamon Cornflakes), crushed (optional)

For the buttercream:
3 large egg whites
1/2 cup (100g) sugar (or xylitol)
3/4 cup (170g) butter, at room temperature
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 pinch of salt
1.4 oz. (40g) Cini Minis* (Cinnamon Cornflakes), crushed (optional)

For the filling/decoration:
2 tbsp. heavy cream
1 tbsp. sugar (or xylitol)
1 tbsp. ground almonds
1/2 tsp. ground cinnamon
some Cini Minis* (Cinnamon Cornflakes), crushed (optional)


1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Melt the butter and let cool slightly.

2. Add sugar (or xylitol), melted butter, and oil to a large bowl and mix on high speed for several minutes until light and fluffy. Add the eggs separately and mix well after each addition. Add the vanilla extract and stir to combine. Mix the flour with baking powder, cinnamon, and salt, then add to the bowl in two batches alternating with the milk – mix until just combined. Add the crushed cinnamon cornflakes and fold in (optional). Divide the batter evenly between the paper liners and bake for 20-23 minutes. Check with a cake tester if the cupcakes are done. Take the cupcakes out of the oven, remove them immediately from the muffin tin and let them cool down completely on a wire rack.

3. For the buttercream add the egg whites and sugar (or xylitol) to a heatproof bowl and place over a pot with simmering water – the bowl should not touch the water! Heat the mixture to a temperature of about 160°F (71°C), stirring constantly, until the sugar is completely dissolved. As soon as the mixture has reached the necessary temperature, remove from the heat and transfer the mixture to the bowl of a food processor (or use a handheld mixer) – mix at high speed until you get a white and very thick meringue. The bowl should only be lukewarm to the touch – it takes about 8-10 minutes. Gradually add the soft butter in small pieces and mix well after each addition. When all of the butter is used, add the vanilla extract, cinnamon, and salt and mix another 3-4 minutes until the buttercream is very light and fluffy. Add the crushed cinnamon cornflakes and mix well (optional). Transfer the buttercream to a piping bag with a round tip and set aside.

4. For the filling mix the cream with the sugar, almonds, and cinnamon in a small bowl and heat in the microwave for a few seconds until the mixture starts to bubble. Let cool down again. Use a cupcake corer* or knife, cut a well into the cupcakes, and add a small amount of the cinnamon mixture. Decorate the cupcakes with buttercream and sprinkle with crumbled cinnamon cornflakes if you like.


Enjoy baking!