Mini Pop Tarts
- 1 cup All-purpose flour
- 1/4 tsp fine salt
- 5 Tbsp unsalted butter, chilled and cubed
- 3 Tbsp ice water
- 3 Tbsp Packed Domino ® Light Brown Sugar
- 3/4 tsp ground cinnamon
- 1 tsp all-purpose flour
- 1 large egg
- 2 tsp Whole milk
- 1/4 cup powdered sugar
- 1 tsp milk
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 3 Tbsp Domino ® Turbinado Sugar
- 1/2 cup unsalted butter, room temperature
- 3/4 cup Packed Domino ® Light Brown Sugar
- 1/4 cup Domino ® Granulated Sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 Tbsp vegetable or canola oil
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
Brown Sugar Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 1/2 cup packed Domino ® Light Brown Sugar
- 1 Tbsp vanilla extract
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar Domino ® Powdered Sugar
- 2 Tbsp heavy cream or whipping cream
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Prep Time: 30 minutes / Cook Time: 21 minutes / Yields: 1 dozen cupcakes or 1, 8-inch cake layer
Make the Mini Pop Tarts
Make the mini pop tarts first so that they have time to bake and cool. Start by making the dough first. Mix 1 cup flour and 1/4 tsp salt together in a large bowl. Cut 5 Tbsp of cold, cubed butter into the flour with a fork or pastry cutter until the mixture has pea-sized crumbles of butter. Slowly drizzle in 3 Tbsp of ice-cold water, 1 Tablespoon at a time. Stir with a large spatula after every Tablespoon of water that you add. Be careful not to add more water than you need to and stop when the dough begins to clump.
Flatten the dough out on a floured surface into a 1-inch thick disc with your hands. Wrap it tightly in plastic wrap and chill in the fridge for at least 2 hours (or up to a week).
While the dough chills make the brown sugar pop tart filling. Mix 3 Tbsp Domino ® Light Brown Sugar, 3/4 tsp cinnamon, and 1 tsp flour together in a small bowl. Set aside.
Remove the chilled dough from the refrigerator and let it sit at room temperature for 10 minutes to make it easier to roll and work with. Unwrap the dough and place it on a lightly floured work surface. Roll the dough out until it's about 1/8 inch thick. Cut the dough into small rectangles that are 1 x 1.25 inches. You should end up with at least 24 rectangles.
Place half of the rectangles about 1 inch apart on a baking sheet lined with parchment paper or a silicone baking mat. Brush the rectangles with an egg wash (1 large egg mixed with 2 tsp milk), then place a tsp of the brown sugar filling in the center of each rectangle. Place the remaining pastry dough rectangles on top of the filling and seal the edges of each little pop tart with a small fork.
Brush the top of the pop tarts with egg wash, then use a small fork to poke holes in the tops of each pop tart to let steam escape while they bake.
Chill the pop tarts in the fridge for 15 minutes, then bake them at 350 F/175C for 15-17 minutes, or until they're golden brown. Let the pop tarts cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
As the pop tarts cool, make the cinnamon glaze. Whisk together 1 cup of Domino ® Powdered Sugar, 1 Tbsp milk, 1 tsp ground cinnamon, and 1/4 tsp vanilla extract. It should be thick, but not hard to spread. If it seems too thick, add another tsp of milk to thin it. If it seems too thin, add another Tbsp of Domino ® Powdered Sugar to thicken it.
Once the pop tarts are fully cooled, use a small spoon to top each pop tart with glaze. Sprinkle a garnish of Domino ® Turbinado Sugar over the glaze, then set the pop tarts aside to let the glaze firm up. Cover the remaining glaze with plastic wrap to prevent it from crusting and set aside.
If you make the mini pop-tarts in advance, they can be stored in an airtight container at room temperature for 3 days.
Make the Brown Sugar Cupcakes
Next, bake the brown sugar cupcakes. Preheat the oven to 350°F / 175°C and line a muffin pan with cupcake liners.
Use a hand mixer to beat 1/2 cup unsalted butter, 3/4 cup Domino ® Light Brown Sugar, and 1/4 cup Domino ® Granulated Sugar on a high speed for 2 minutes. The mixture should become lighter in color as air is whipped into it.
Mix in 2 large eggs, one at a time at a medium speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If the batter looks broken at this stage, don't worry! It'll come together once we add in the dry ingredients.
Add in 1/2 cup sour cream, 1 Tbsp oil, and 1 tsp vanilla extract. Mix on a medium speed until combined.
Next, sift in 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp fine salt. If you don't have a sifter, whisk the dry ingredients together in a separate bowl, then add them in.
Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula. The batter should be thick and fluffy!
Divide the batter evenly between the liners and fill them about 2/3 way full. Bake for 19-21 minutes or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 10 minutes before moving them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.
Make the Brown Sugar Buttercream
Add 1 cup of unsalted butter, 1/2 cup of Domino ® Light Brown Sugar, 1 Tbsp vanilla extract, and 1/4 tsp salt into a large bowl or the bowl of a stand mixer. Beat on a medium-high speed for 2 minutes with a stand mixer and paddle attachment or hand mixer. The mixture should get lighter in color as air is whipped into it.
Then let the mixture sit for about 5 minutes to give the brown sugar time to dissolve. After 5 minutes, rub a bit of the frosting between your fingertips. If it feels smooth, move on to step 4. If you still feel a lot of sugar granules, beat the mixture on a medium-high speed for another minute, then let it rest for another 5 minutes and test it again. Repeat until the frosting feels smooth.
Gradually mix in 3 1/2 cups of Domino ® Powdered Sugar and 2 Tbsp of heavy cream on a low speed.
Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add additional cream (1 Tbsp at a time). If the frosting looks too thin, add in more Domino ® Powdered Sugar (1/4 cup at a time).
Once the frosting is made, stir it by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth
Place the frosting in a large piping bag fitted with your favorite frosting tip.
Decorate the Cupcakes
Pipe large swirls onto the fully cooled cupcakes.
Drizzle the remaining cinnamon glaze on top of each cupcake, then gently press a mini pop tart on top of each cupcake.
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will ensure the cupcakes bake up tender and fluffy.Use a large cookie scoop to fill your cupcake liners easily. It also makes sure the cupcakes end up being the same height.
- Seal off the top of your piping bag with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bag easier to use.
Meet the Chef:
Meet Chelsey - a self-taught baker who left corporate America to pursue her love of cake decorating and content creation! She loves testing out new recipes and techniques, and share everything she learns along the way. Explore her recipes and tutorials that are aspirational yet achievable!