Ingredients
18
18 servings
- •1 (16.5 ounce) package white cake mix
- •1 cup water
- •3 large egg whites
- •¼ cup oil
- •2 tablespoons ground cinnamon, divided
- •1 teaspoon vanilla extract
- •½ teaspoon lemon extract
- •1 tablespoon white sugar
- •½ cup butter, room temperature
- •3 cups confectioners' sugar, or more as needed
- •3 tablespoons honey
- •½ teaspoon ground cinnamon
- •2 tablespoons milk, or as needed
- •1 tablespoon honey, for drizzling
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
- Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
- Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
- Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.
Nutritional Facts
Per 18 servings
- Calories: 286
- Carbohydrate: 46g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 39g
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