Cinnamon Dolce Latte Cupcakes
So I’m sure my blogging buds can attest to this, but do you ever wake up in the middle of the night with an idea?
More specifically, an idea that could possibly transform into the most delectable cupcake you’ve ever created?
I mean, it could be the sheer amount of time I spend on Pinterest before bedtime. It’s just full of so many cakes I want to bake…
and bake and eat again.
But back to my inspired cupcake moment: I know that making Starbucks-inspired sweet treats is nothing new (remember those Salted Caramel Mocha cookies? TO-DIE-FOR) but I always find that the Cinnamon Dolce Latte never makes it to this stage.
It’s a latte bursting with cinnamon flavor: how have we not made this into a dessert?!
So, I had my moment: a cinnamon dolce latte cupcake.
But it couldn’t be a simple vanilla cupcake with some cinnamon thrown in.
Of course, this needed to have plenty of cinnamon to be sure, but why not a little strongly brewed coffee, decadent browned butter, plenty of brown sugar…
and then the most magnificent, pillowy, whipped-cream-inspired frosting the likes of which yours truly has never seen.
Oh yeah: this cupcake has it all.
Browned butter and cinnamon should really just become bffls. Their flavors complement each other so well, I sort of want to include them in all my baked goods now.
And I mean ALL OF THEM.
We do need to spend a little time chatting about this frosting though.
Friends, I will admit, I was so terrified to try this frosting. It has flour in it.
I’m serious: flour, in my frosting. Oh and the flour is simmered with milk to make this thick (slightly strange smelling) roux-like mixture, which is then cooled and whipped into butter and granulated sugar.
Do you see my hesitation? No powdered sugar, no heavy cream, instead a giant lump of flour/milk paste….
But, and this is a giant BUT (teehee) this frosting rocked my world.
It also rocked the world of everyone who came near it.
I may or may not have squeezed whatever was left in the piping bag directly into my mouth as an appetizer to my lunch.
This is easily my new go-to frosting: I found it on Can You Stay for Dinner and I plan on using it on every cupcake imaginable. It’s soft and light like whipped cream, but stable enough to pipe. I also love that it’s sweet without being cloyingly so like many powdered sugar frosting recipes I’ve tried in the past.
Also, now I don’t have to deal with the inevitable oh-crap-I-forgot-to-buy-powdered-sugar-how-will-I-frost-my-cupcakes-my-life-is-over crisis that happens all too often in my kitchen.
Woohoo for less kitchen crises!
So, these cupcakes: make them. Inhale them. Share them with everyone you can. Enjoy them with a real cinnamon dolce latte or any of your other favorite Starbucks drinks.
I’ll be back Wednesday with MORE CAKE!
Because we all absolutely, positively, without a doubt need more cake in our lives.
Cinnamon Dolce Latte Cupcakes
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 cup browned butter*
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 eggs
- 2 tsp vanilla
- 1/4 cup milk
- 1/4 cup brewed coffee
*To brown butter: heat butter in a saucepan over medium heat until it melts. Continue to cook, stirring constantly, as butter begins to foam. Keep cooking and stirring until butter turns a caramel brown color (about 5 minutes) and then remove from heat immediately.
- Preheat oven to 350 degrees and line one 12 cup muffin pan with cupcake liners. Combine flour, baking powder, salt, and cinnamon in a medium bowl. Combine milk and coffee in a small bowl.
- In a separate, larger bowl (or the bowl of your stand mixer fitted with a whisk attachment) beat browned butter and both sugars, followed by eggs, one at a time, until fully incorporated. Beat in vanilla.
- Mix in flour mixture and milk/coffee mixture in alternating batches (start with flour, then some milk, then some flour etc) until everything is mixed together and a thick, smooth batter has formed.
- Fill cupcake liners 3/4 way full with batter, then bake at 350 for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
- While cupcakes cool, make THIS frosting. She explains it best so I urge you to follow her directions exactly! It’s so worth it.
- Pipe frosting onto completely cooled cupcakes, dust with more cinnamon, and serve!
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain