Step 1: Combine the ingredients following the instructions on the box, omitting the streusel that comes in a separate bag. Fill 16 muffin tins with liners and then the batter. In a small bowl, combine the cinnamon and sugar, and then sprinkle the top of each unbaked cupcake with the mixture.
Step 2: Bake for 15 minutes at 425 degrees F. Remove from the oven and let cool.
Step 3: Make the frosting. Combine the butter, powdered sugar, and cinnamon in the bowl of a mixer and mix on medium high until creamy. Add in the vanilla and the milk, and whip until the frosting has a thick but still spreadable consistency. Fit a piping bag with desired tip and fill with the frosting. Pipe a huge dollop of frosting onto each cupcake.
To go the extra Cinco de Mile (See what I did there? I couldn't resist a pun like that!), create papel picado cupcake toppers. It's as easy as folding a sheet of paper and cutting out designs like you would for a paper snowflake. Trim down into small strips and tape them onto toothpicks. That's it.
These look so festive with the papel picado toppers.
Break out the maracas to add to the decor. You can also top the cupcakes with cut up churros so people know what to expect before biting into one. They'll go fast!
You could just serve me up a plate of these with a bowl of guacamole, and I'll be set for the entire May fifth celebration.
Using the box mix is an easy shortcut and one that is perfect for the busy mom or beginner baker. And no one will be able to tell the difference. Happy Cinco de Mayo!
More Cinco de Mayo Recipes:
