Cinnamon Roll Cupcakes

Time for breakfast!

Whats that? You say this looks like a cupcake?

It is. A cinnamon roll cupcake. And since you eat cinnamon rolls for breakfast, you can certainly eat these cupcakes.

See what I did there? Cake for breakfast! You’re welcome.

Have you seen these Frosting Creations packets from Duncan Hines? I was able to turn regular butter cream frosting into cinnamon roll flavored frosting without breaking a sweat.

I think you’re supposed to use a regular can of frosting, but I thought I’d make my own.

A moist, soft yellow cake with a sweet and spicy cinnamon filling, topped with cinnamon roll frosting and a cinnamon sugar drizzle.

Like I said, you’re welcome.

Cinnamon Roll Cupcakes

makes 12 cupcakes

Ingredients

For cupcakes:

1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
6 tbsp room temperature butter
3/4 + 1/8 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
2/3 cup milk

For filling & drizzle:

4 tbsp butter
2/3 cup brown sugar
1/2 tsp sugar
splash of milk

Directions

Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt. Set this mixture aside.
In the bowl of an electric mixer, cream butter and sugar together. Mix for about 2 minutes.
Add the egg and egg yolk, mixing well between each addition.
Add vanilla and mix until combined.
Alternate adding the flour mixture and the milk to the butter and sugar. Mix well between each addition.
Pour batter into a muffin tin that has been lined with paper liners, or sprayed well with cook spray. Fill each cup 1/2 to 3/4 of the way full.
To make the filling, microwave the butter in a small bowl until it is just beginning to melt. Add brown sugar and cinnamon and mix until combined.
Scoop 1/2 tsp of filling mixture into each cupcake. You will not use all the filling. Save remaining filling to make the drizzle.
Bake cupcakes for 15-18 minutes, or until edges are starting to brown, and a toothpick comes out clean when inserted in the center.
Add a splash or two of milk to the remaining filling mixture to thin it out. This may cause the mixture to look ‘curdled’ but this is just the butter congealing back to its solid form If this happens, microwave for 5 seconds. Mix this well and set aside until you are ready to frost the cupcakes.
When the cupcakes have cooled completely, frost using the frosting you create below. I used a plastic ziplock bag.
Pour the drizzle into a small ziplock back. Cut a very small hole in the corner. This mixture will be pretty runny. Swirl the drizzle over the top of the cupcakes.