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Habit forming….

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These Red Hot Cinnamon Cupcakes have a traditional red velvet cupcake recipe but topped with a boiled cinnamon frosting for a twist.

Sometimes we become a creature of habit, especially in the world of food.

So often I order the same thing, I am most guilty of this when it comes to Chinese food.

For even when I try to mix it up, I often find myself longingly looking over at someone who ordered one of my regulars.

Then end up ordering it and taking it home for lunch the next day.

When will I learn. 🙂

My husband often puts me into baking ruts.

Chocolate chip cookies and red velvet cake…with cream cheese frosting.

So when going through Baked I noticed that they have a version of red velvet cake that was called Red Hot.

At first I was afraid they did the whole chocolate and chili thing which I am not a fan of that movement at all (Bobby Flay can keep that one).

But it was just basic red velvet cake, but with a cinnamon frosting.

Hmm, cinnamon frosting, I felt the need to give that a try (not to worry I made my husband plain old cream cheese frosting).

I must admit I am not sure if I was up for the change.

I like the cinnamon flavor with the cake a lot but missed the tang of the cream cheese.

I think next time I will make a hybrid of sorts using a cream cheese frosting with cinnamon.

If you want to make the little Red Hot (where it got its name from) decoration you just simply melt some chocolate, pipe it through a bag, place a Red Hot on top, and stick in the fridge to set up.

And as always it’s a great day to order my cookbook. 

Want More Cupcake Recipes?

Strawberry Pretzel Cream Cheese Cupcakes

Dark Chocolate Butterfinger Cupcakes

Lemon Sprinkle Cupcakes

Chocolate Root Beer Float Cupcakes

Pink Vanilla-Vanilla Cupcakes

Red Velvet Cinnamon Cupcakes

Red Velvet Cinnamon Cupcakes

Ingredients

  • For the Cupcakes:
  • For the cake:
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1 tsp white vinegar
  • 2 1/2 cups cake flour
  • 1 tsp baking soda
  • 2 to 3 TBSP cocoa powder
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 5/8 ounce bottle red food coloring
  • For the Cinnamon Frosting:
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • ¼ cup heavy cream
  • 1 ½ cups unsalted butter, soft but cool, cut into small pieces
  • 1 tsp vanilla extract
  • 2 tsp cinnamon

Instructions

  1. For the Cupcakes:
  2. Line two muffin tins with cupcake liners. I used a square pan and therefore did not use liners.
  3. Preheat the oven to 350F.
  4. Cream the eggs, sugar, oil and vinegar.
  5. Sift the cake flour, baking soda, and cocoa together.
  6. Add the flour mixture to the creamed ingredients while beating.
  7. Slowly add the buttermilk.
  8. While still beating, add the vanilla and the food coloring.
  9. Divide evenly into prepared muffin pans and bake for about 20 minutes.
  10. Let cool before frosting.
  11. For the Frosting:
  12. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. 
  13. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  14. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. 
  15. Beat on high speed until cool. 
  16. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  17. Add the vanilla and cinnamon and continue mixing until combined. 
  18. If the frosting is too soft, transfer the bowl to the refrigerator to chill slight, then beat again until tit is the propers consistency. 
  19. If the frosting is too fir,, place the bowl over a pot of simmering water and beat with a wooden spoon until it is proper consistency.
  20. Frost the cupcakes and top with a candy red hot if desired. 

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Comments

  2. I love this twist on Red Velvet Cake. I’m sure my husband would love this. He eats those Red Hot candies like most people eat M&Ms! Oh, and I’m not a fan of the chocolate-chili movement either- no thanks!

    Reply

  5. Sometimes habits keep us sane.
    Other times breaking habits leads to exciting new discoveries.
    And some times habits are the comforts we need.

    I think this could be a habit ;0) Red Hots are cool!

    Reply

  7. Ahahah, you are crazy for that book! Yaaay about that cause I enjoy so much reading how did you go with the recipes and your reviews =)
    This one looks nice. And I love the red hot on top.

    Reply

  8. I just got that cookbook and can’t wait to try some of the many things that caught my eye. I’m a bit of a traditionalist when it comes to red velvet cake, though. The cream cheese frosting is my favorite part! However, I’m thinking Quinn would like this version.

    Reply

  9. Before I became a vegan, I LITERALLY ate the same foods, day in and day out, for all of my meals and snacks. Now I’m SUPER experimental, love cooking & baking, and am a foodie 🙂

    … But I’m still a “creature of habit” otherwise 😉

    Reply

  10. I think a good way to go is to order at least one new thing each visit: to satisfy the craving for old treats and the craving for new adventures 🙂 Of course, it’s not an *economical* way to go, but if we wanted to save we’d be eating at home 🙂

    Reply

  12. I came across this recipe a while back and was turned off by the cinnamon frosting. Call me a red velvet cake purist, but I think the cake is perfect just the way it is. The cream cheese frosting is my favorite!

    Your version is beautiful though 🙂

    Reply

  13. What a gorgeous frosting! I’m addicted to that…

    I tend to be a creature of habit, but I also like to try new things…

    Cheers and have a nice week,

    Rosa

    Reply

  14. Ooh I just ordered that book! This looks great, I’m relatively new to Red Velvet, I hadn’t really heard of it until I started reading American blogs but I’ll definitely have to give it a try, looks great!

    Reply

  15. Never made red velvet cake, it looks so beautiful.
    Love the colour too.
    Hi hi here too when i order take away i seems to order the same dishes. Every time i tell my self i should try something new and i tend to order the same next time too 🙂

    Reply

  16. I loved Baked! It is one of my top 2 favorite bakeries ever. At the shop they also have red velvet with cream cheese icing sometimes, I swear I’ve had it–and a divine chocolate cupcake!

    Reply

  20. I just stumbled upon your blog and spent a good portion of my morning scouring it. What a wonderfull site. Keep up the amazing job.

    Reply

  21. Mmmm, the cinnamon frosting sounds intriguing. Let us know how it works with cream cheese. I love the squares you made with your new pan.

    Reply

  22. What if you think of them as traditions instead of ruts? Or as your signature dishes? I love that certain people in my family are known for their particular culinary strength. We count on them to keep us in apple pie, perogies, etc…Viva la rut in this case!

    Reply

  23. Red velvet is not a bad rut to be in! 🙂 We actually had a red velvet cake (shaped like a golf ball) for our groom’s cake – and only because my mom was totally set against not having it as our real wedding cake!

    Reply

  24. Oh yum! I understand about the baking rut–you know, if you feel like you can no longer face your baked goods, send them over here and we’d be happy to help out 🙂 aren’t we so very giving??? And can I say again how much I love all the Baked stuff!?

    Reply

  29. I think adding a bit of cinnamon to the cream cheese frosting would be yummy! I agree that Red Velvet belongs with Cream Cheese Frosting… they are just meant to be.

    Reply

  30. Interesting. The frosting sounds great but like you, I would miss the cream cheese. I think cream cheese frosting is one of the biggest reason spice, carrot & red velvet are some of my favorite cakes 🙂

    Reply

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