Sopapilla Cupcakes

Ingredients

• Cake:
• 1 (16.5 ounce) package white cake mix
• 1 cup water
• 3 large egg whites
• 1/4 cup oil
• 2 tablespoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 tablespoon white sugar
• Frosting:
• 1/2 cup butter, room temperature
• 3 cups confectioners’ sugar, or more as needed
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 2 tablespoons milk, or as needed
• 1 tablespoon honey, for drizzling

Directions

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.