Betty Crocker Cinnamon Cupcakes

The ultimate cinnamon experience wrapped up in a delicious swirly cupcake.

Difficulty Level

Betty Crocker Cinnamon Cupcakes

The ultimate cinnamon experience wrapped up in a delicious swirly cupcake.

  • 45min Total Time
  • 24 Servings

All You Need Is ...

Cupcake

  • 1 box Betty Crocker™ Cinnamon & Vanilla Swirl Cake Mix
  • 145 ml water
  • 45 ml vegetable oil (3 tbsp)
  • 3 medium free range eggs
  • 10 ml hot water (2 tsp)

Icing

  • 1 tub Betty Crocker™ Rich & Creamy Vanilla Icing

Topping

  • 1/2 tsp ground cinnamon
  • 2 tsp granulated sugar

Betty's Easy Steps Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.

Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Pour the mixture evenly into your cupcake cases inside the tins filling the cases approximately two-thirds full.

Stir the cinnamon powder into a small bowl with the hot water to make a thin paste. Evenly drop the mixture on top of each cupcake using the point of the teaspoon gently swirl the cinnamon paste into the batter.

Bake in the centre of the oven for 12-15 minutes or until a rounded knife inserted into the centre of the cupcake comes out clean, then cool on a cooling rack.

Ice the cooled cupcakes with Vanilla icing using a spoon or piping bag.

Combine the cinnamon and sugar and dust over the cupcakes for a delicious cinnamon treat!Just perfect!

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