As a kid, the aroma of cinnamon wafting through the kitchen would instantly bring a smile to my face, and I bet you feel the same! These Cini Mini Cupcakes with Mascarpone Cream Cheese are my take on that nostalgic delight, blending the warm, cozy flavors of cinnamon with a light, fluffy texture. They’re incredibly easy to whip up, making them perfect for both casual gatherings and those moments when you just need a sweet self-indulgence. Plus, you can customize the toppings to suit your mood—fancy or simple, it’s all delicious. Curious about how to turn your kitchen into a sweet childhood memory? Let’s dive into this delightful recipe!
Why are these cupcakes so irresistible?
Nostalgic Flavor: Each bite of these Cini Mini Cupcakes whisks you back to carefree childhood days, filled with the warm embrace of cinnamon sweetness.
Easy to Make: Using straightforward ingredients and simple steps, anyone can become a cupcake hero in their kitchen.
Customizable Delight: Dress these cupcakes up or down with toppings like whipped cream or even a drizzle of chocolate for a unique touch.
Perfect for Any Occasion: These treats shine at birthday parties, family gatherings, or even as a sweet pick-me-up on your coffee breaks!
Texture Wonderland: Soft, spongy cupcakes paired with creamy mascarpone frosting create an unforgettable mouthfeel that keeps you coming back for more.
Don’t hesitate to explore even more delicious recipes, like Rustic Rhubarb Cinnamon or Brisket Grilled Cheese, for a delightful variety in your baking adventures.
Cinnamon Cupcakes with Mascarpone Cream Cheese Ingredients
• Delight in this simple yet flavorful list for making irresistible cinnamon cupcakes with mascarpone cream cheese.
For the Cupcakes
- Milk (400 ml, 1.5% or 3.5%) – Provides moisture; substitute with almond milk for a dairy-free version.
- Egg Yolks (2) – Adds richness and helps thicken the batter.
- Cornstarch (40 g) – Thickens the batter; can swap with equal parts arrowroot powder.
- Sugar (120 g for pudding, 130 g for batter) – Sweetens the taste; try brown sugar for a deeper caramel flavor.
- Vanilla Sugar (1 packet) – Enhances aroma and sweetness; replace with pure vanilla extract (1 tsp) if needed.
- Cinnamon (½ to ¾ tsp) – Infuses the signature flavor of cinnamon Cupcakes with Mascarpone Cream Cheese; adjust to taste.
- Salt (a pinch) – Balances sweetness and elevates flavor.
- Butter (150 g, softened) – Adds richness and moisture; use vegan butter for a dairy-free option.
- Eggs (3, room temperature) – Crucial for structure; room temperature eggs whip to a better volume.
- All-purpose Flour (150 g) – The backbone of these cupcakes; substitute with gluten-free flour for a gluten-free version.
- Baking Powder (1 tsp) – Essential for the cupcake’s rise; ensure it’s fresh for best results.
- Vanilla Extract (1 tsp) – Deepens flavor; opt for high-quality extract for optimal taste.
For the Topping
- Mascarpone (250 g, cold) – Key for a creamy topping; can interchange with cream cheese if unavailable.
- Cream Cheese (175 g, cold) – Adds necessary tanginess; Philadelphia brand is recommended for best results.
- Cini Minis (for decoration) – Adds a nostalgic touch; use similar cinnamon cereal if needed.
- Cinnamon Sugar (for sprinkling) – Enhances flavor and visual appeal.
Dive into this wonderful recipe and create a treat filled with warm memories and joyful moments!
Step‑by‑Step Instructions for Cini Mini Cupcakes with Creamy Mascarpone Topping
Step 1: Prepare the Pudding
In a medium bowl, whisk together cornstarch, egg yolks, and a splash of milk until smooth. In a saucepan, heat the remaining milk with sugar and cinnamon over medium heat until just before boiling. Slowly stir in the cornstarch mixture, cooking until thickened, around 5 minutes. Transfer the pudding to a bowl, cover with plastic wrap directly on the surface, and refrigerate overnight to set.
Step 2: Make the Cupcake Batter
Begin by preheating your oven to 175°C (350°F) and lining a muffin tin with cupcake liners. In a large mixing bowl, cream together softened butter, sugar, and a pinch of salt until light and fluffy, about 3–5 minutes. Add the vanilla extract, then incorporate the room temperature eggs one at a time, mixing well after each. Gradually fold in the flour and baking powder until just combined, followed by a pinch of cinnamon, then fill the liners about two-thirds full.
Step 3: Bake the Cupcakes
Place the filled muffin tin in the preheated oven and bake for 15–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. As the Cini Mini Cupcakes rise and turn golden, enjoy the delightful aroma of cinnamon filling your kitchen. Once done, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Topping
Once the pudding has chilled and set, retrieve it from the refrigerator and whip it in a mixing bowl until fluffy, about 2-3 minutes. In a separate bowl, combine the cold mascarpone and cream cheese. Gently fold in the whipped pudding until smooth and creamy, creating a delicious topping for your cupcakes. For best results, keep the mixture refrigerated until you are ready to use it.
Step 5: Decorate the Cupcakes
When the Cini Mini Cupcakes have fully cooled, it’s time to decorate! Using a piping bag, generously pipe the creamy mascarpone topping onto each cupcake in delightful swirls. For an added touch of nostalgia and crunch, sprinkle cinnamon sugar over the frosting and top each cupcake with a few Cini Minis for an eye-catching presentation. Enjoy your beautifully decorated treats!
What to Serve with Cini Mini Cupcakes with Mascarpone Cream Cheese
Indulging in these sweet, cinnamon-kissed delights is just the beginning of your culinary adventure; complement them for an unforgettable meal experience.
Creamy Mashed Potatoes: These fluffy potatoes provide a comforting contrast to the cupcakes’ sweetness, making your meal feel cozy and complete.
Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing, juicy element, cutting through sweetness while enhancing the nostalgic flavors.
Vanilla Ice Cream: A scoop of velvety vanilla ice cream perfectly balances the warm spices, creating a dreamy pairing that feels decadent.
Caramelized Apples: Warm, spiced apples bring a burst of flavor that ties in beautifully with the cinnamon in your cupcakes.
Coffee or Chai Latte: The aromatic notes of brewed coffee or a spicy chai latte offer the ideal beverage that complements both the cinnamon and the creamy topping.
Sharing these delightful cupcakes at a gathering? Your loved ones will love these pairings just as much as the cupcakes themselves.
Storage Tips for Cinnamon Cupcakes with Mascarpone Cream Cheese
Fridge: Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Keep the frosting separate if possible to maintain its texture.
Freezer: If you want to enjoy them later, freeze the unfrosted cupcakes. Place them in an airtight container or freezer bag for up to 2 months. Thaw in the fridge before frosting.
Reheating: Reheat individual cupcakes in the microwave for 10-15 seconds for a warm treat, allowing the flavors to shine. Avoid reheating frosted cupcakes to keep toppings intact.
Make-Ahead: The pudding can be prepared a day ahead, while cupcakes can be baked and stored in the freezer, making this cinnamon cupcakes with mascarpone cream cheese recipe perfect for ahead-of-time prep!
Expert Tips for Cinnamon Cupcakes with Mascarpone Cream Cheese
- Room Temperature Eggs: Ensure your eggs are at room temperature for easier incorporation into the batter, resulting in lighter cupcakes.
- Don’t Overmix: Mix the batter just until combined. Overmixing can lead to dense cupcakes that lose that fluffy texture you desire.
- Toothpick Test: Use a toothpick to check for doneness. It should come out clean from the center to avoid undercooking your delightful cinnamon cupcakes.
- Cool Completely: Allow the cupcakes to cool completely before adding the mascarpone topping. This prevents melting and ensures a perfect creamy finish.
- Keep It Fresh: For the best flavor, use high-quality vanilla extract and ensure your baking powder is fresh for optimal rise in your cinnamon cupcakes.
Make Ahead Options
These Cini Mini Cupcakes with Mascarpone Cream Cheese are perfect for busy home cooks looking to save time! You can prepare the pudding up to 24 hours in advance; simply cover it with plastic wrap and refrigerate to maintain freshness. The cupcakes can also be baked up to 3 days ahead—just store them in an airtight container at room temperature to keep them moist. When you’re ready to serve, whip the pudding, mix in the mascarpone and cream cheese, and pipe the creamy topping onto the cooled cupcakes. It’s a simple way to enjoy delicious, homemade treats with minimal effort on the day of your gathering!
Cinnamon Cupcakes with Mascarpone Cream Cheese Variations
Feel free to paint these lovely Cini Mini Cupcakes with your own unique twist, transforming them into special delights!
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for everyone to enjoy.
Dairy-Free: Use almond milk and replace cream cheese with a dairy-free cream cheese alternative for a delightful option.
Chocolate Lovers: Add 1/4 cup of cocoa powder to the batter for a deliciously rich chocolate flavor. You can even swirl in some chocolate fudge for an indulgent treat!
Nutty Crunch: Fold in 1/2 cup of finely chopped walnuts or pecans into the batter. This will give an enjoyable crunch that adds texture and flavor.
Maple Twist: Swap sugar for maple syrup in the cupcake batter, infusing that sweet autumn flavor throughout. It’ll bring an unexpected warmth to each bite.
Spicy Kick: Add a pinch of cayenne pepper to your cinnamon if you’re feeling adventurous. The heat pairs beautifully with the sweetness of the cupcakes, delivering a delightful contrast.
Fruit Fusion: Incorporate 1/2 cup of finely diced apples or pears into the batter before baking. This will add a moist, fruity surprise in every mouthful.
Decadent Topping: For an extra special topping, whip in a few tablespoons of Nutella into your mascarpone mixture for a truly decadent treat.
Don’t forget to check out our delightful Raspberry Cream Pie or try those rich Grilled Chicken Bites for more irresistibly mouthwatering recipes!
Cini Mini Cupcakes with Creamy Mascarpone Topping Recipe FAQs
How do I select the right cinnamon for these cupcakes?
Absolutely! When choosing cinnamon, opt for Ceylon cinnamon if you can find it, as it has a softer, more delicate flavor. Regular Cassia cinnamon is more commonly found and will work well too. Look for a fresh, aromatic scent and avoid any that appear dull or have dark spots. Always use ground cinnamon that’s less than a year old for maximum flavor!
What’s the best way to store leftover cupcakes?
Very! To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. If you’ve topped them with frosting, try to keep the frosting separate to maintain its creamy texture longer. A little secret: lining your container with a paper towel underneath the cupcakes can help absorb excess moisture—keeping every bite delicious!
Can I freeze these Cini Mini Cupcakes?
Of course! To freeze the cupcakes, allow them to cool completely first. Then, place the unfrosted cupcakes in a single layer in an airtight container or a freezer bag, ensuring they are well-sealed. They’ll stay fresh for up to 2 months! When you’re ready to enjoy them, simply thaw in the refrigerator overnight, and frost just before serving.
What if my cupcakes are too dense or dry?
Oh no! A dense or dry cupcake can happen for a couple of reasons. It’s essential to not overmix the batter—mix until just combined. Additionally, make sure your baking powder is fresh and properly measured. If your cupcakes seem dry after baking, check your oven’s temperature with an oven thermometer. If it’s too high, it can cause them to cook too quickly and dry out. For a remedy, I recommend trying a little simple syrup brushed on the cooled cupcakes before frosting!
Are these cupcakes suitable for people with dietary restrictions?
Absolutely! You can easily customize this recipe. For a dairy-free version, substitute the milk with almond or oat milk and use vegan butter. If someone has a gluten sensitivity, you can swap all-purpose flour for a gluten-free variety. Always double-check labels for allergens, especially with cream cheese or mascarpone if you have lactose intolerant guests.
How long can I keep the pudding for the topping?
Very! The pudding for your mascarpone topping can be made a day in advance and stored in the refrigerator for up to 3 days. Just be sure to cover it with plastic wrap to minimize exposure to air and prevent skin from forming. If it thickens too much in the fridge, you can easily whip it again before combining with the mascarpone and cream cheese!
Cinnamon Cupcakes with Mascarpone Cream Cheese Bliss
Ingredients
Equipment
Method
- Prepare the pudding: whisk cornstarch, egg yolks, and a splash of milk until smooth. Heat the remaining milk with sugar and cinnamon over medium heat until just before boiling, then stir in the cornstarch mixture and cook until thickened, around 5 minutes. Transfer to a bowl, cover with plastic wrap, and refrigerate overnight.
- Make the cupcake batter: Preheat oven to 175°C (350°F) and line muffin tin. Cream softened butter, sugar, and a pinch of salt until fluffy, about 3–5 minutes. Add vanilla extract and room temperature eggs one at a time, mixing well. Fold in flour and baking powder, followed by a pinch of cinnamon and fill liners two-thirds full.
- Bake the cupcakes: Place the filled muffin tin in the preheated oven and bake for 15–20 minutes, or until a toothpick comes out clean. Allow cooling in the tin for 5 minutes before transferring to a wire rack.
- Prepare the topping: Once pudding is chilled, whip it until fluffy. Combine mascarpone and cream cheese, then gently fold in the whipped pudding until smooth. Keep refrigerated until ready to use.
- Decorate the cupcakes: Once cooled, pipe the creamy mascarpone topping onto each cupcake, sprinkle with cinnamon sugar, and top with Cini Minis.