Cinnamon Cupcake Recipe

Prep Time: 10

Cook Time: 15

Cooling Time: 20

Total Time: 45

Servings:

Camping For Foodies Dessert Camping Recipes: This from-scratch Cinnamon Cupcake Recipe is almost gourmet and made easy for campsite cooking.

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Ingredients

For the cupcakes:

1 1/2 cup all-purpose flour*
3/4 cup white sugar*
1/4 cup brown sugar*
1/2 teaspoon baking powder*
1/4 teaspoon baking soda*
2 teaspoons ground cinnamon*
1/2 teaspoon salt*
1 large egg at room temperature
1 cup milk at room temperature
1 tablespoon pure vanilla extract

For the frosting:

2 teaspoons ground cinnamon**
1/2 teaspoon salt**
1 1/2 cups powdered sugar**
1/2 cup unsalted butter room temperature
1 1/2 teaspoons vanilla extract
1 tablespoon heavy cream or whole milk

For the cinnamon sugar dusting: (optional)

1 tablespoon white sugar***
1 tablespoon brown sugar***
1 teaspoon cinnamon***

Instructions

To make the cupcakes:

Ingredients marked with * can be measured and mixed at home. Seal in airtight container and label "Cinnamon cupcakes recipe dry ingredients".
Ingredients marked with ** can be measured and mixed at home. Seal in airtight container and label "Cinnamon buttercream frosting dry ingredients".
Ingredients marked with *** can be measured and mixed at home. Seal in airtight container and label "Cinnamon sugar swirl dusting dry ingredients".
Line 10-inch cast iron Dutch oven with 8 foil cupcake liners. (see Notes #1 &#2)
With the empty cupcake liners inside, preheat the Dutch oven to 350 degrees F. (21 total coals = 14 on top of the lid / 7 below the bottom of the oven.) (Or use a Dutch oven dome and heat diffuser plate with a camp stove.)
In a large bowl, whisk flour mixture together. These are the cupcake dry ingredients you measured at home: flour, white sugar, brown sugar, baking powder, baking soda, ground cinnamon and salt.
In small bowl, beat together the egg, milk and vanilla extract.
Gently stir the egg mixture into the bowl with the flour mixture, scrape the sides of the bowl and stop mixing as soon as the dry and wet ingredients are incorporated.
Remove the lid from the Dutch oven, pour even amounts of the cupcake batter into the foil liners. The liners should only be about 3/4 full. Be careful not to burn yourself on the hot oven. (see Note #3)
Replace the lid on the oven and bake until the the cakes are done. A toothpick in the center of the cupcake should come out clean, about 15-18 minutes. (see Note #4)
Remove the oven from the coals, let stand 5 minutes. Then, use a spatula, fork, or spoon to lift each cake out of the oven and transfer to a wire rack (if you have one) or plate for cooling.
Repeat the process to bake the second batch.

To make the frosting:

In a medium bowl, use a fork to cream butter, vanilla extract and milk together. (see Note #5)
Sprinkle small quantities of the cinnamon frosting dry ingredients (these are the frosting dry ingredients you measured at home: cinnamon, salt and powdered sugar) into the butter mixture and mix until fully incorporated. (see Note #6)

To frost the cinnamon roll cupcakes:

When they are totally cooled, you can just use a knife or spoon to spread the frosting on the top of the cakes.
If desired, sprinkle with the cinnamon sugar mixture for a pretty presentation on top of a delicious cupcake.
Serve immediately and store any leftovers in the refrigerator.

If piping the frosting:

For special occasions, I like a prettier presentation so I spoon the frosting into a piping bag made from a sheet of parchment paper or a plastic freezer bag as a makeshift pastry bag.
You can pipe as much frosting as you'd like on the cakes. Cut off a corner of the parchment paper bag or plastic bag so you can squeeze the frosting out of the hole. The bigger the hole, the more frosting that will come out of it.
Hold the bag over the top of the center of a cupcake, squeeze the frosting out and follow a circular motion toward the outside to create a cinnamon swirl pattern and the whole thing is covered.

Notes

If you use paper liners, they don't hold their shape as well during the baking process but you're making a homemade cupcake in the wilderness without muffin tins or a perfectly shaped cupcake pan, so, expect them to have an irregular, rustic cupcake form shape but they're so good and so moist, you won't care!
If you don't have a 10-inch Dutch oven, use a 12-inch Dutch oven and insert the cupcake liners in a 9-inch pie plate, fill with batter and place inside the oven, cover and bake. Just remember to increase the number of coals as necessary to maintain 350 F degrees.
It is easiest to use a liquid measuring cup to pour batter into the cupcake cups.
For coal placement: under oven place coals in a ring under the outside wall & on top of the lid place coals in a checkerboard pattern. Use a Dutch oven lid lifter to turn the oven and the lid 1/4 turns in opposite directions every 5 minutes for even baking.
Without an electric mixer it is really hard to mix the frosting ingredients together unless you have room temperature butter.
At home you would probably use a stand mixer with a paddle attachment to mix the frosting to perfection. At camp, take your time to mix the ingredients together, I find a rubber scraper works well but a plain fork or spoon will do the job too.

Nutrition Information