Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
- Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
- Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
- Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
- Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
- Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
- Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
- Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
- Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3382.57 Kcal (14162 kJ) | ||
| Calories from fat | 1986.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 220.67g | 339% | |
|---|---|---|---|
| Cholesterol | 446.01mg | 149% | |
| Sodium | 819.22mg | 34% | |
| Potassium | 1729.58mg | 37% | |
| Total Carbs | 357.02g | 119% | |
| Sugars | 327.31g | 1309% | |
| Dietary Fiber | 15.62g | 62% | |
| Protein | 25.23g | 50% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 5.9mg | 33% | |
| Calcium | 780mg | 78% | |
| Amount Per 100 g | |||
| Calories | 410.29 Kcal (1718 kJ) | ||
| Calories from fat | 240.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.77g | 339% | |
|---|---|---|---|
| Cholesterol | 54.1mg | 149% | |
| Sodium | 99.37mg | 34% | |
| Potassium | 209.79mg | 37% | |
| Total Carbs | 43.31g | 119% | |
| Sugars | 39.7g | 1309% | |
| Dietary Fiber | 1.89g | 62% | |
| Protein | 3.06g | 50% | |
| Vitamin C | 0.2mg | 3% | |
| Vitamin A | 0.2mg | 47% | |
| Iron | 0.7mg | 33% | |
| Calcium | 94.6mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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