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close up of mantecadas
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Mantecadas Con Canela-Cinnamon Cupcakes

Easy, one bowl, one whisk batter! Popular Mexican style cupcakes with a cinnamon twist! Mantecadas!
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time For Batter 10 minutes
Total Time 50 minutes
Servings 6 Large Mantecadas

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.