Cinnamon Roll Cupcakes

One of my favorite things in the world growing up was the special breakfast my mom would always make when we had company.  Always, without failure, if someone was staying at our house, we would have cinnamon rolls for breakfast.  These days, I have a boyfriend who loves cinnamon rolls in the same capacity that I do, and not just for breakfast– he’ll pretty much eat ’em any time, anywhere.  It almost seemed natural to turn delicious, warm cinnamon buns into a perfect little cupcake 🙂

You will need:

FOR THE SWIRL
1/2 cup unsalted butter (melted)
2/3 cup light brown sugar
2 teaspoon cinnamon

FOR THE CUPCAKES
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup  sour cream
4 eggs, at room temperature
2 teaspoon vanilla extract

FOR THE ICING

1 pound cream cheese, softened
2 sticks butter, softened 
1 teaspoon vanilla extract 
4 cups sifted powdered sugar

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Adding sour cream in the mix of a yellow cake makes things super, super moist, and gives you a seriously unreal cake base.  Pre-heat your oven to 350.  In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining.  Scoop batter into lined cupcake pans.

For the swirl, mix ingredients together completely in a small bowl.  Spoon about a teaspoon or so of the swirl into each cupcake.  With a toothpick, swirl the cinnamon mixture throughout (side note – I didn’t have a toothpick handy, so I didn’t get to swirl throughout the whole cupcake too well, but they were still REALLY delicious and pretty!).  Bake for about 17-19 minutes, until a cupcakes bounce back when you press the center.

I topped these off with my favorite cream cheese frosting, since I usually love my cinnamon rolls with a cream cheese glaze.  Beat butter and cream cheese until smooth, add vanilla and combine, and slowly add powdered sugar.  You’ll have to wait for the cupcakes to cool COMPLETELY before frosting, but I would highly suggest eating a warm cupcake in the meantime with some frosting 🙂

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6 thoughts on “Cinnamon Roll Cupcakes

  1. bec {daisy and the fox} says:

    what a great idea to turn the beloved cinnamon scrolls into cupcakes! – love it! succhh a must try 🙂

  2. Maggie M. says:

    Mika! These look great! I’ve been following your blog and everything looks delicious 🙂

  3. […] got the idea for the Cinnamon Roll Cupcakes from a fellow bloggers website – Eat My Shortbread – and while she made hers from scratch I mixed in about 1/2 cup of sour cream to the batter […]

  4. Shani says:

    im making these now – hoping ul see this comment- is it 1 stick of butter or 1 cup??

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