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Ingredients

1 (16.5 ounce) package white cake mix 1 cup water 3 large egg whites ¼ cup oil 2 tablespoons ground cinnamon, divided 1 teaspoon vanilla extract ½ teaspoon lemon extract 1 tablespoon white sugar ½ cup butter, room temperature 3 cups confectioners' sugar, or more as needed 3 tablespoons honey ½ teaspoon ground cinnamon 2 tablespoons milk, or as needed 1 tablespoon honey, for drizzling

Nutrition Info

286.1 calories carbohydrate: 46.2 g cholesterol: 13.7 mg fat: 11 g fiber: 0.7 g protein: 1.9 g saturatedFat: 4.2 g servingSize: - sodium: 217.6 mg sugar: 39.2 g transFat: : - unsaturatedFat: : -

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.

18 cupcakes

A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!