Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

INGREDIENTS 

1 box yellow cake mix
3 eggs
1 cup water
1 stick of butter, melted
1 cup brown sugar + 1 1/2 tsp cinnamon, combined

Preheat oven to 350. Line 24 muffin tins with liners.

In the bowl of a mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for one minute.

Fill muffin tins about 1/4 of the way full. Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Sprinkle another teaspoon of cinnamon/brown sugar over the top. Cups should be about 2/3 full (try not to fill them more than that).  Using a sharp knife, swirl the cinnamon sugar through the batter.

Bake for about 15 minutes or until tops spring back when lightly touched. Cool on a cooling rack.

Frosting: (if you want to pipe it on high, double this)
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
3 cups powdered sugar

In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze.

Glaze:
1 stick (8 TBS) butter
1 cup brown sugar
1 1/2 teaspoons cinnamon

In a small saucepan over medium heat, melt butter with brown sugar an cinnamon until combined and pourable but not boiling. Spoon over frosted cupcakes and immediately place in the refrigerator to set.

           recipe found at www.confessionsofacookbookqueen.com