How To Make Cinnamon Roll Cupcakes
These cinnamon roll cupcakes are tender and tasty treats that smell divine and come with a sweet streusel topping and a silky sugar glaze.
Serves:
Ingredients
For Cupcakes:
- 15¼ozyellow cake mix,(1 package)
- 3ā ozdry vanilla pudding mix,(1 package) not prepared
- 3large eggs,at room temperature and lightly beaten
- 1cupbuttermilk
- ā cupvegetable oil
- ¾cupfull fat sour cream
- 1tspvanilla extract
For Cinnamon Sugar Swirl:
- ¼cupbrown sugar
- 1tspground cinnamon
For Streusel:
- ½cupall purpose flour
- ¼cupbrown sugar,packed
- ¼cupunsalted butter,softened
- 1tspground cinnamon
For Cream Cheese Glaze:
- 1ozcream cheese,softened
- ¼cupbutter,softened
- 1cuppowdered sugar
- ½tspvanilla
- pinch salt
- 1tbspheavy cream,or milk, if needed
Instructions
-
Preheat the oven to 350 degrees F. Line two muffin tins with liners and set aside.
-
In a large bowl, sift together the pudding and cake mix.
-
In a separate bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix.
-
Mix wet and dry until combined (do not over-stir or beat in too much air)
-
Combine the brown sugar and cinnamon in a small bowl. Stir until combined.
-
Spoon the cupcake mixture into the bottom of the cupcake liners about ¼ the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork.
-
Fill up to ¾ the way full on the cupcake liner with more cupcake batter. Again spoon the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should exactly fill 24 cupcake cavities
-
Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes
-
Bake the cupcakes for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
-
Let cool slightly before putting on frosting.
-
Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in a tablespoon of heavy cream or milk until the consistency desired is reached.
-
Spread over the slightly cooled cupcakes either covering the tops completely or drizzling the glaze on with a spoon.
Nutrition
- Calories:Ā 217.00kcal
- Fat:Ā 10.36g
- Saturated Fat:Ā 4.38g
- Trans Fat:Ā 0.22g
- Monounsaturated Fat:Ā 4.15g
- Polyunsaturated Fat:Ā 0.94g
- Carbohydrates:Ā 29.03g
- Fiber:Ā 0.42g
- Sugar:Ā 19.25g
- Protein:Ā 2.35g
- Cholesterol:Ā 39.72mg
- Sodium:Ā 191.40mg
- Calcium:Ā 69.28mg
- Potassium:Ā 54.81mg
- Iron:Ā 0.67mg
- Vitamin A: 63.35µg
- Vitamin C:Ā 0.18mg
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