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.
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.
- Calories: 217.00kcal
- Fat: 10.36g
- Saturated Fat: 4.38g
- Trans Fat: 0.22g
- Monounsaturated Fat: 4.15g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 29.03g
- Fiber: 0.42g
- Sugar: 19.25g
- Protein: 2.35g
- Cholesterol: 39.72mg
- Sodium: 191.40mg
- Calcium: 69.28mg
- Potassium: 54.81mg
- Iron: 0.67mg
- Vitamin A: 63.35µg
- Vitamin C: 0.18mg
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