This recipe for Mantecadas con canela could not get any easier! If the Mexican bakery were just around the corner that would make it easier! But, it’s not. So here is this tasty delicious fresh baked cinnamon cupcake.
Sprinkles and Icing!
I have to admit, that when I was a kid mantecadas were not my favorite pan dulce. I was a typical kid and reached for the pan dulce(sweet bread) with icing and sprinkles. As a grown up, now I appreciate this simple pan, especially with coffee!
Recipes Just Happen!
When I woke up this morning I had no intention of baking. As I stood there in my quiet and clean kitchen this morning the aroma of the coffee made me do it. This is why it’s important to keep a well stocked pantry.
Trial and Error
I never set out to be a baker, but I kind of love it! It started out as a way of challenging myself to learn. Now I really enjoy baking. My favorite time to bake is early in the morning. It’s my kitchen therapy.
Measure It Up!
The best way to approaching a recipe, especially baking, is to measure out all of the ingredients beforehand. There is less chance of messing up, in my opinion.
Learn The Basics
Before I had a just to learn the basics of baking, I was thrusted into the professional food blogging world! One of my first professional paid recipes was for conchas! Conchas! I accepted the challenge and didn’t do to bad. I have learned so much since then.
Mantecadas Con Canela-Cinnamon Cupcakes
Equipment
- cupcake pan
- paper cups for baking
Ingredients
- 2 large eggs at room temperature at room temperature
- 1/2 cup vegetable oil or soft pork lard
- 1/4 cup whole milk at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 tsp active dry yeast
- 1 1/4 tsps ground Mexican cinnamon
- 1 1/4 cups flour
- 1-2 tbsp vegetable shortening if greasing cupcake pan
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with 6 paper cups or you can grease the muffin pan with some shortening.
- In a large bowl, whisk together the eggs. Whisk in the oil, then the warm milk and vanilla.
- Continue by whisking in the sugar until well incorporated. Whisk in the baking powder and yeast, then the cinnamon.
- Gradually whisk in the flour just until well incorporated and batter becomes thick. Make sure there are no lumps at the bottom of bowl.
- When ready, divide the batter into prepared paper cups or greased pan. Bake for 20 to 25 minutes or until a toothpick comes out clean from the center and mantecadas are golden brown. Remove from oven and let cool.
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hello, Sonia.
I stumbled upon your site from a quick recipe search this morning for mexican dishes. Love all the pictures and stories I have skimmed through so far that are included with the recipes.
I am extra excited to try this particular recipe. My dad and his brother passed away a few months ago and now more than ever do certain foods and songs bring great comfort (and sweet memories). My tio, my dad’s oldest brother, was known for bringing a huge basket of similar bread. Everyone looked forward to getting to eat it and take some home, pan de bello (his nickname was Bello for Silverio). Just coming along this recipe truly warmed my heart, thank you greatly for sharing. It will be a sweet moment to bake these with my little girls while I share the stories their Tata shared with me.
Have a blessed day! – Cristina
Hi Cristi! I am so happy you stumbled onto my blog too! Your words bring me much joy. I really appreciate you taking the time to write and tell me your story. I am so sorry for your loss. I know it’s not easy. God Bless You!