by Tasha Lehman
Sometimes you just need to eat a cupcake. I'd adopt this as my life's motto but my hips and my kids' hyperactivity levels won't allow it. This is a regular ol' yellow cupcake with a delightful cinnamon-sugar filling. Eat them for breakfast; I won't tell.
Cinnamon Roll Cupcakes
(makes about 18 cupcakes)
Yellow cake batter; use a box or a homemade version such as this one from Wilton
2 tablespoon sugar
1/2 teaspoon cinnamon
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1 stick butter, room temperature, cut into cubes
1 cup powdered sugar
1 teaspoon vanilla extract
Extra cinnamon sugar to sprinkle on top
Heat oven to 350 degrees. Place cupcake liners in muffin tin.
Mix together cupcake batter according to directions. Fill cupcake liners half full. Mix cinnamon and sugar together in a small bowl. Sprinkle 1/4 teaspoon cinnamon-sugar into the batter. Fill tins with the rest of the batter. Using a toothpick, swirl the batter and cinnamon-sugar together.
Bake for about 20 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes, then cool completely on a rack.
For the frosting, beat cream cheese in a mixer. Once smooth, slowly add in butter, beating until well combined. Add in sugar and vanilla and beat until smooth and creamy.
Pipe frosting onto cooled cupcakes and sprinkle with extra cinnamon-sugar.
Recipe inspiration from Betty Crocker.