Mexican Cupcakes A La Mode

Holidays are a reason for me to indulge in my sweet tooth.  I am not a good baker because I don't have the patience to measure, therefor its hit or miss if my goods turn out.   What I can do is improvise variations into already prepackaged baking mixes like I did here with these delicious cupcakes.  I used cinnamon & sugar, a delicious staple in Mexican baking, along with caramel & ice cream.  A very simple Cinco de Mayo inspired twist on your otherwise vanilla cupcake and a perfect last minute dessert for your dinner party or any occasion.  


  • prepackaged box cake mix (plus ingredients listed)
  • caramel topping 
  • 1/4 cup sugar
  • 2 TSP cinnamon
  • vanilla ice cream
  • **cupcake liners 

Step by step Directions

Mix cake mix according to package.  

Pour into cupcake liners.  Bake according to package directions.

Remove and let cool.  With a knife, cut cone like shape out of cupcake.  This is where the ice cream will sit.  Set cupcakes aside until you are ready to serve for dessert.

Mix cinnamon & sugar together and sprinkle generously on cupcake.  Then add a scoop of ice cream, sprinkle a little more cinnamon & sugar.  

Lastly, drizzle with caramel.


Serve, and Enjoy!

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