Cinnamon Roll Cupcakes Recipe

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.