Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I know you’re probably wondering how hot cinnamon candies are reminiscent of Christmas . . . and the answer is because truthfully, hot cinnamon bears are one of my dad’s favorite candies. When I was older and jaded about Santa Claus (as teenagers are, among other things), I’d help my mom shop for stocking stuffers the day before Christmas Eve. We’d always hunt down a bag of cinnamon bears for my dad’s stocking. He always delighted in those spicy gummy bears, so they served as an inspiration for these punchy cinnamon cupcakes!
Ingredients[]
- 1 box white cake mix
- ½ cup vegetable or canola oil
- 3 large eggs
- 2 teaspoons cinnamon extract
- 1 cup red hot cinnamon candies, coarsely crushed
- 16 tablespoons (2 sticks) butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon extract
- ¼ cup heavy whipping cream
- 3 cups confectioners’ sugar
- ½ cup red hot cinnamon candies, finely crushed
- Cinnamon bears for garnish
Directions[]
- Preheat the oven to 350°F.
- Line two muffin tins with 20 to 22 paper liners; set aside.
- Combine the cake mix, 1 cup water, oil, eggs, and cinnamon extract in a large bowl with an electric mixer until smooth, 2 minutes.
- Fold in 1 cup crushed red hot cinnamon candies.
- Portion the batter evenly among the prepared muffin cups, filling about three-quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
- Cool completely.
- For the frosting: Cream together the butter, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon extract until fluffy, 1 minute.
- Alternate adding the heavy whipping cream and the confectioners’ sugar, beating well after each addition until frosting is light and fluffy.
- Stir in ½ cup crushed red hot cinnamon candies.
- Pipe or spread the frosting onto the cooled cupcakes.
- Top with a cinnamon bear gummy candy.
YIELD: 20-22 CUPCAKES