Description
Delightful cinnamon cupcakes topped with creamy mascarpone cream cheese, bringing nostalgic flavors and a perfect treat for any occasion.
Ingredients
Scale
- 400 ml Milk (1.5% or 3.5%)
- 2 pcs Egg Yolks
- 40 g Cornstarch
- 250 g Sugar
- 1 packet Vanilla Sugar
- 0.5 tsp Cinnamon
- a pinch Salt
- 150 g Butter (softened)
- 3 pcs Eggs (room temperature, size M)
- 150 g Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 250 g Mascarpone (cold)
- 175 g Cream Cheese (cold)
- Cini Minis
- Cinnamon Sugar
Instructions
- In a medium saucepan, whisk together cornstarch and egg yolks with a splash of milk until smooth. Heat the remaining milk with 120g of sugar and ½ teaspoon of cinnamon over medium heat until just before boiling. Stir the cornstarch mixture into the heated milk, whisking constantly until the mixture thickens. Remove from heat, transfer to a bowl, and refrigerate overnight to set.
- Preheat your oven to 175°C (350°F) and line a muffin tray with 12 cupcake liners. In a large mixing bowl, cream together softened butter, 130g of sugar, a pinch of salt, and 1 teaspoon of vanilla extract until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Gradually add the sifted flour and baking powder to the butter mixture, mixing until just combined. Gently fold in ½ to ¾ teaspoon of cinnamon for that warm spice flavor that will shine through in your Cinnamon Cupcakes. Be careful not to overmix, as you want to preserve a light texture in your cupcakes.
- Spoon the cupcake batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- In a mixing bowl, beat the chilled pudding until smooth and creamy. In another bowl, blend the cold mascarpone and cream cheese together until well combined and smooth. Gently fold the pudding into the mascarpone mixture until thoroughly mixed, creating a luscious topping for your Cinnamon Cupcakes.
- Fill a piping bag fitted with a star tip with the mascarpone cream cheese topping. Generously pipe the mixture onto each cooled cupcake, creating beautiful swirls that elevate the presentation. Finally, sprinkle with cinnamon sugar and top each cupcake with a few Cini Minis to add a delightful crunch and nostalgic touch.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Cinnamon Cupcakes, Mascarpone, Dessert, Baking