The Pioneer Woman Tasty Kitchen
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Cinnamon Roll Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These cupcakes are basically hand-held cake-y cinnamon rolls. Right down to the cinnamon swirl. Topping them with cream cheese frosting makes these the real deal. Spicy cinnamon, brown sugar, and the cooling cream cheese frosting make these cupcakes just scrumptious.

Ingredients

  • FOR THE CUPCAKE:
  • 2-½ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Salt
  • 1 stick Unsalted Butter, Softened
  • 1-¾ cup Sugar
  • 2  Large Eggs
  • 1-¼ cup Whole Milk
  • 1 Tablespoon Vanilla Extract
  • FOR THE CINNAMON SWIRL:
  • 1 stick Unsalted Butter, melted
  • ⅔ cups Brown Sugar
  • 1-½ teaspoon Ground Cinnamon
  • ⅛ teaspoons Salt
  • FOR THE CREAM CHEESE FROSTING:
  • 1 stick Unsalted Butter, Softened
  • 8 ounces, fluid Cream Cheese, Softened
  • 3-¼ cups Confectioners Sugar
  • ¼ teaspoons Salt
  • 1-½ teaspoon Vanilla Extract

Preparation

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!

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Profile photo of gretchen1981

gretchen1981 on 10.8.2012

sooo yummy!!!!!! these are heaven!!! thank you soooooo much for sharing this super cupcake recipie!! these are a permanent fixture in my house!!! :)……..and a new breakfast treat,……..ok anytime of the day treat!!!,lol. wouldnt change a thing!!!

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