Cinnamon Roll Cupcakes

Preheat your oven to 350 F. Put paper liners into two 12-count muffin tins (recipe makes roughly 16 so just use 16 liners).

For the cinnamon swirl:
Stir together the melted butter, brown sugar, cinnamon and salt until smooth (the butter may separate that’s okay). Set aside.

For the cupcakes:
In a medium sized bowl whisk together the flour, baking powder, cinnamon and salt and set the bowl aside.

In a large bowl cream together the butter and sugar until smooth (about 3 minutes). Add in the eggs one at a time, beating well after each addition.

In a measuring cup, pour in the milk and vanilla. Add 1/3 of the flour mixture and 1/3 of the milk mixture into the butter/sugar/egg mixture and beat until combined. Repeat these steps twice with the rest of the flour and milk mixture until batter is mixed thoroughly.

Scoop about 1 1/2 tablespoons (I used a mini ice cream scooper) into each of the cupcake liners in the prepared muffin pan. Stir the cinnamon swirl to make sure butter is combined, then pour a small spoonful (about 1/2 a tablespoon) of the cinnamon swirl mixture onto the tops of the cupcake batter. Add another 1 1/2 tablespoon of cupcake batter on top of the cinnamon swirl and add another small spoonful (about 1/2 a tablespoon) of the cinnamon swirl on top of the cupcakes.

Bake for 20-25 minutes or until a toothpick poked into a cupcake comes out clean. Remove them from the oven and let them cool completely before frosting.

For the frosting:
In a medium-sized bowl beat together the butter and cream cheese until smooth. Then add the confectioners’ sugar, salt and vanilla until it forms a smooth mixture. Frost your cupcakes and sprinkle with cinnamon if desired. Enjoy!