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Killaloe Sunrise Beavertail Cupcakes

These cinnamon sugar cupcakes with lemon cream cheese frosting are a tribute to the beloved Canadian treat. The cupcakes are light and fluffy, topped with a tangy and creamy lemon frosting. To enhance the experience, a crispy cinnamon topping adds a delightful crunch. Baking the cupcakes and the topping together saves time and allows for efficient preparation. Sprinkle the baked cinnamon topping over the frosted cupcakes just before serving for a delightful contrast of textures. Enjoy this sweet and zesty treat that captures the essence of a classic beavertail in cupcake form.
Course: Dessert
Keyword: beavertail, canadian, cinnamon, creamcheesefrosting, cupcakes
Servings: 12 cupcakes

Ingredients

Cinnamon Sugar Cupcakes:

  • 150 grams flour approx 1 ¼ cups
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 100 grams white sugar approx ½ cup
  • 55 grams brown sugar approx ¼ cup
  • 85 grams butter softened
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk or ¼ cup Greek yogurt + ½ cup oat milk
  • 2 teaspoons white sugar
  • ½ teaspoon ground cinnamon

Lemon Cream Cheese Frosting:

  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 whole lemon

Crispy Cinnamon Topping:

  • 2 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter melted

Instructions

  • Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners and spray lightly with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  • In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg and beat well. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Mix the 2 teaspoons of white sugar and ½ teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the cupcake batter.
  • Bake in the preheated oven for about 22 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  • Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely.
  • While the cupcakes are baking, prepare the crispy cinnamon topping. In a small bowl, combine the white sugar and ground cinnamon. Pour the melted butter over the mixture and stir until it resembles wet sand. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for about 8 minutes or until golden brown and crispy. Remove from the oven and let it cool completely. Once cooled, break the topping into small crumbles.
  • In the meantime, prepare the lemon cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and lemon zest. Beat until well combined and creamy.
  • Once the cupcakes are fully cooled, frost them with the lemon cream cheese frosting.
  • Just before serving, top the cupcakes with some fresh lemon zest and a sprinkle of the prepared crispy cinnamon topping.
  • Enjoy your delicious Killaloe Sunrise-inspired cupcakes with their fluffy texture, zesty lemon cream cheese frosting, and crunchy cinnamon topping.

Notes

  • Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. 
  • Best served at room temperature: While the cupcakes can be stored in the refrigerator, they are best enjoyed when brought to room temperature before serving. Allowing the cupcakes to sit at room temperature for about 30 minutes to 1 hour will bring out their flavors and ensure a softer texture.
  • Make-ahead tip: If you need to prepare the cupcakes in advance, you can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days. Frost the cupcakes and add the crispy cinnamon topping just before serving for optimal freshness.