 | | Directions | 1. Preheat oven to 350°F. Lightly grease or line 24 muffin cups with paper baking cups. Set aside.
2. Beat cake mix, pudding mix, water, butter, eggs, cinnamon and vanilla in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Cinnamon Buttercream Frosting.Cinnamon Buttercream Frosting: Beat 1 cup (2 sticks) butter, softened, in large bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon McCormick® Pure Vanilla Extract; mix until blended. Stir 1 tablespoon McCormick® Ground Cinnamon into 1 box (16 ounces) confectioners' sugar. Gradually add to butter mixture, beating until well blended after each addition and frequently scraping sides and bottom of bowl. Add 3 tablespoons milk; beat until light and fluffy.
Test Kitchen Tip: If you're a chocolate lover, try frosting cupcakes with Chocolate Cinnamon Frosting. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24
|  | | Ingredients | | - | | 1 package (18 1/4 ounces) yellow cake mix |
| - | | 1 package (4-serving size) vanilla instant pudding mix |
| - | | 1 cup water |
| - | | 1/2 cup (1 stick) butter, softened |
| - | | 4 eggs |
| - | | 1 tablespoon McCormick® Cinnamon, Ground |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | Cinnamon Buttercream Frosting (recipe follows) |
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| | Nutrition (per serving) | Calories: 317 Calories
Fat: 17 Grams
Protein: 0 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 42 Grams
Sodium: 128 Milligrams
Fiber: 0 Grams
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