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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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.
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.
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.
There are 2 easy ways to check if your cupcakes are done.
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.
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.
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.
Delicious, light and fluffy cinnamon toast cupcakes with cream cheese frosting and a light dusting of cinnamon sugar.
Start by toasting each slice of bread.
Spread a light amount of butter onto each toast. Then bake in the oven or air fryer for a few seconds to dry the butter.
Place the toast in a food processor and blend until the toast resembles fine crumbs.
Then use a measuring scale to weigh out 40g of crumbs.
Preheat oven to 160C Fan, and line a cupcake tin with cupcake cases.
To make the cupcakes, mix the butter and caster sugar until light and fluffy. In the video, I used my Kenwood MultiPro Processor. If you do use the same one as me make sure to use the whisk attachment to help incorporate air into the mixture. Alternatively, you could use a hand whisk or stand mixer for similar results.
Then add the dark brown sugar and toast crumbs. Continue to whisk for a few seconds until the crumbs are evenly combined.
Next, pour in the eggs and them well.
In a separate bowl sieve the flour, cinnamon and bicarbonate of soda. Then roughly mix to combine.
Add the flour mixture and milk to the rest of the cupcake batter and mix on a low speed until just combined.
Divide the mixture between the cupcake cases, then bake them for 22-23 minutes or until a skewer comes out clean. Another way to check if they are done is by gently pressing the top of the cupcake, if the cake gently springs back they are done.
Allow the cupcake to cool completely before decorating.
In a bowl whisk the butter until pale and fluffy using a whisk attachment (usually takes around five minutes). If you are using a stand mixer use a paddle attachment.
Add the icing sugar and whisk until smooth. Remember to scrape down the sides of the bowl with a spatula to ensure all of the ingredients are well combined.
Next, add the soft cream cheese and cinnamon, then whisk until smooth.
Mix the cinnamon and sugar to create the cinnamon sugar sprinkles.
Pipe the cream cheese frosting on top of each cupcake. Then sprinkle each cupcake with the extra toast crumbs and the cinnamon sugar.
Once decorated enjoy.
Store any leftovers in an airtight container in the fridge for up to 2-3 days.
Thank you for stopping by