Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes - Lady Behind The Curtain

These cinnamon roll cupcakes taste just like a light and fluffy cinnamon roll!

Make these cinnamon roll cupcakes ahead of time and freeze.  Make the frosting up to 3 days before your event.  Just bring the frosting to room temperature before trying to pipe it on.    Perfect for a carnival cake wake or a bake sale.  Kid’s will love them!  Add these cinnamon roll cupcakes to your dessert table for Thanksgiving.

Cinnamon Roll Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 24 Cupcakes

Serving Size: 1 Cupcake

Cinnamon Roll Cupcakes

A Delicious Cupcake!

Ingredients

    For the Cupcakes:
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter, room temperature
  • 1-3/4 cups granulated sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla
  • 1-1/4 cups milk
  • For the Cinnamon Cream Cheese Frosting:
  • 1 - 8 ounce cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 5 cups confectioners' sugar
  • 1 tablespoon milk
  • Optional-sprinkles

Instructions

    For the Cupcakes:
  1. Stir together flour, baking powder, and salt.
  2. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
  3. Preheat oven to 350 degrees.
  4. Beat butter for 30 seconds.
  5. Add sugar, beat until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Beat in vanilla.
  8. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  9. Spoon about 1 tablespoon of batter into each prepared muffin cup.
  10. Sprinkle about 1 teaspoon brown sugar mixture over batter in cups.
  11. Spoon the remaining batter evenly over brown sugar mixture in cups.
  12. Sprinkle the remaining brown sugar mixture over batter in cups.
  13. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.
  14. Cool completely in muffin tin then remove to be frosted.
  15. For The Cinnamon Cream Cheese Frosting:
  16. Mix together butter, cream cheese, cinnamon, and vanilla until light and fluffy.
  17. Gradually beat in confectioners' sugar.
  18. If the frosting is too thick add milk 1 tablespoon at a time to reach spreading consistency.
  19. Makes about 3-12 cups.

Notes

This recipe was adapted from Better Homes and Gardens Cupcakes 2011.

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Comments

Cinnamon Roll Cupcakes — 14 Comments

  1. I need one of these cupcakes to go with that awesome shake. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I made these cupcakes today with a plain cream cheese frosting and a maple drizzle. Let me just say; wonderful. This recipe is now in my file as a keeper.

  3. I made these today for a work party tomorrow.. they are AMAZING!! I’m about just take a pass on the party and keep these all to myself and my family! fantastic recipe, I can’t decide if I like the icing or the cake more

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