Cinnamon Toast Cupcakes

After creating my carrot cupcake recipe I felt really inspired and wanted to make more exciting flavours that are different and not as common.

These cinnamon toast cupcakes have a super-moist texture, a soft and spongy crumb, and a wonderful cinnamon flavour enhanced by the addition of dark brown sugar. I wanted to create something that was warm and rich in flavour, with a frosting that isn’t overly sweet and overpowering. So I decided to use my cream cheese frosting recipe because it’s not too sweet or tangy and compliments the cupcakes well.

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Here’s a list of Ingredients you will need: 

Brown Bread: To make the toast crumbs I used brown bread, which I toasted, buttered and baked to dry out the toast. 

Baking Spread/Butter: I’ve recently started using baking spread in my cake recipes because it gives a light cake texture when baked. Alternatively, you could use unsalted butter too, just make sure the ingredients are at room temperature before making the cupcake batter.

Sugar: For this recipe, I used a combination of caster sugar and dark brown sugar. The caster sugar adds sweetness, while the dark brown sugar helps to enhance the cinnamon flavours. If you don’t have dark brown sugar you can also use light brown sugar. However, the flavours may not be as intense, because dark brown sugar contains more molasses (also known as treacle).

Eggs: They provide struct to the cupcakes. If the recipe contains too much egg the cupcakes will be dense and chewy. Fewer eggs will result in a dry and dense cupcake. I usually weigh my eggs because the total weight of the egg should be the same weight as the flour, butter and sugar. 

Flour: In this recipe, I used self-raising flour.

Cinnamon: These cupcakes wouldn’t be the flavour they are without cinnamon. Also, the cinnamon complements the toast flavour really well.

Bicarbonate Of Soda: Adding a small amount will help the cupcakes rise further and become super soft and spongy.

Milk: I like adding a few tablespoons to help neutralise the bicarbonate of soda. But I also think it helps contribute to the fluffiness of the cake.

Kenwood MultiPro Food Processor:

In the recipe video, I used the Kenwood multi-pro food processor. The food processor is actually my mum’s, she kindly let me test it out.

I’ve got to say I do like the processor because it isn’t super heavy in comparison to my food processor. 

The whisk attachment is absolutely brilliant! Usually, when I use my stand mixer I have to keep scraping down the sides of the bowl with a spatula. But the whisk attachment that comes with the processor is amazing at making sure all of the ingredients are thoroughly combined, which meant I didn’t have to keep scraping the sides of the bowl.

To make this recipe you certainly don’t need a fancy food processor, a standard food processor and any electric hand whisk will work too.

How To Make Toast Crumbs

Making the toast crumbs is actually really simple. 

1. Start by toasting the bread in the toaster. I’d recommend lightly toasting because any burnt sections will create a slightly bitter taste. 

2. Spread a thin layer of butter onto each slice of toast.

3. Bake in the oven or air fryer for a few seconds to dry out the toast. 

4. In a food processor using the blade attachment blend the toast into fine crumbs. 

How To Make The Cupcake Batter

1. Start by whisking the baking spread and caster sugar for a couple of minutes until light and fluffy (usually takes around 1-2 minutes). If you’re using the Kenwood MultiPro use the whisk attachment for best results.
2. Pour in the dark brown sugar and 40 grams of toast crumbs and continue to whisk for a few seconds.
3. Add the eggs and continue to whisk until smooth.
4. Next, add in the remaining dry ingredients and gently whisk until all of the ingredients are just combined.
5. Once all of the ingredients are combined, divide the mixture evenly into 12 cupcake cases.

How To Check If The Cupcakes Are Fully Baked

There are 2 easy ways to check if your cupcakes are done.

1. Gently press the top of the cupcake. If the cupcake springs back it means they are done. 

2. You could also use a skewer or a toothpick. Insert the skewer near the centre of a cupcake, if the skewer comes out clean, the cupcakes are done.

How To Achieve Perfect Cupcakes

The secret to perfectly domed cupcakes is to make sure all your ingredients are at room temperature, especially the butter and eggs. If the butter is cold the mixture will become a lumpy mess.

Sieve your ingredients, I use to be quite lazy and not bother with sieving my ingredients, but it honestly does make a difference. Sieving ingredients helps aerate the cupcake batter. Which will result in a lighter more open crumb texture, making all of your cupcakes super light and soft.

Cupcake Decorating and Piping 

To compliment the flavour of the cupcake sponge I used my cream cheese frosting. The recipe I use is perfect because it isn’t overly sweet and tangy. I didn’t and a hint of cinnamon, but not too much where the cinnamon flavour becomes too overpowering.

After piping frosting onto each cupcake, I decorated each cupcake with the leftover bread crumbs and cinnamon sugar. To make the cinnamon sugar I mixed 25g caster sugar with 1/2 teaspoon of cinnamon.

If you do try this recipe don’t forget to tag me @sabsbakes or use #sabsbakes I would love to see your designs and ideas.

Storage 

Any leftover cupcakes can be stored in an airtight container in the fridge for up to 3 days. 

A few years ago I purchased an airtight container from Home Sense and only now realised I can perfectly fit a dozen cupcakes inside it. 

If you liked this cupcake recipe you might also like…

The Best Vanilla Cupcake Recipe

Carrot Cake Cupcakes Recipe