Sprinkles Triple Cinnamon Cupcakes Copycat with a Tall Crown

Sprinkles Triple Cinnamon Cupcakes Copycat with a Tall Crown is filed under Cupcakes and built around all-purpose flour, baking powder, and Saigon cinnamon. Plan on 12 people.

Count on 15 minutes of prep, 15 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon Saigon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter melted
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup low-fat buttermilk

For the Cream Cheese Frosting

• 8 ounces cold cream cheese no whipped, no low-fat, high-quality preferred
• ½ cup unsalted butter cold but still firm
• ⅛ teaspoon kosher salt
• ½ teaspoon Saigon cinnamon
• 3 ½ cups powdered sugar sifted
• ½ teaspoon vanilla
• heavy cream if needed

For the Cinnamon Sugar

• ⅛ teaspoon Saigon Cinnamon
• ¼ cup superfine sugar

How the cooking goes

Make the Cupcakes

1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
2. Beat flour, baking powder, cinnamon and salt together in a medium mixing bowl and keep it to one side.
3. Whip together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
4. Alternately add flour mixture and buttermilk in three additions on low speed beginning and ending with flour mixture, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last of the flour mixture has disappeared.
5. Scoop or pour the batter into the liners ¾ full. You use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. it is steady to start checking at 12 minutes because This kitchen is not a fan of dry baked goods. The cupcakes are done when a cake tester, inserted into the center, comes out with a few clinging crumbs but no wet smears!
6. Remove from tins immediately and allow it to cool on a wire rack. They must be completely cool before frosting.

Make the Frosting

1. Using the paddle attachment of your electric mixer, beat cream cheese, butter, salt and cinnamon on medium-low speed until the texture looks smooth and creamy, approximately 2-3 minutes.
2. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition then mix until incorporated.
3. Be careful not to over beat this frosting, because you want it to be thick and creamy like ice cream.
4. Add heavy cream in 1 teaspoon increments until it is a spreadable consistency.

To Frost Your Cupcakes like Sprinkles

1. Place a large dollop in the center of the cupcake then then use a small offset spatula to flatten it out on top while pushing the frosting to the edges. Add more as you spread if the frosting doesn’t reach the edges.
2. Scrape all the excess frosting off of the spatula onto the edge of the bowl before starting on the sides.
3. You hold the cupcake by the base in the left hand, but you could also set it on the counter or another flat surface. Place the offset spatula on a slight angle (towards the cupcake center) on the edge of the frosting. Hold the spatula steady with your right hand while slowly rotating the cupcake with your left hand until you have gone all the way around. The key is a light touch because otherwise too much frosting will come off and you will be left with a bare cupcake!
4. Scrape off any excess frosting from the spatula onto the rim of the frosting bowl again and repeat to adjust any imperfections. You can add more frosting if you take off too much as you spin, but it is not advisable to adjust the top after you start the sides. You obsessively scrape off the spatula on the side of the bowl as you work, because it creates a smoother finish.
5. Using more frosting on each cupcake makes it easier! Fortunately this type of frosting technique is very forgiving, so you can add more or take off excess as you go.
6. Gently roll each cupcake in the cinnamon sugar mixture, dipping the top and the rolling the sides. It’s all about finesse.
7. You can either frost it this way or use a standard piping bag with your favorite tip. Honestly, you could also just slap a generous portion on top, because it will taste amazing no matter what!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Red Velvet Cupcake with a Tall Crown and Sweet Potato Casserole Cupcakes with a Tall Crown.