Monday, March 5, 2012

Cinnamon Roll Cupcakes

I am going back on low carb (this is actually day 1 of it, blah.) and I wanted to really go out with a bang before I gave up my sweets. I dug into my collection of recipes that I have stored away and came up with Cinnamon Roll Cupcakes. I was not expecting this big of a bang! These cupcakes were purely A - to the WE - to the SOME! Loved them!
I have Confessions of A Cookbook Queen to thank for this recipe, so thank you, seriously, I now know that I cannot live without this recipe. :)

This recipe makes 24 cupcakes, but I didn't want that many (I know, but I really can't eat that many) so I cut the recipe in half. I also used these Texas Sized Cupcake Liners that I found at the grocery store so in the end, I came out with 6 huge cupcakes.

To make these cupcakes you will need:
1 box yellow cake mix
3 eggs
1 cup water
1 stick of butter, melted
1 cup brown sugar + 1 1/2 tsp cinnamon, combined

To make the frosting you will need:
8 ounces of cream cheese, softened
1 stick butter
1 tsp vanilla
3 cups powdered sugar
(Double this is you want to pipe it on thick, I did!)

To make the glaze you will need:
1 stick butter
1 cup brown sugar
1 1/2 tsp cinnamon

Directions for cupcakes:
1. Preheat oven to 350 degrees F. Line your cupcake tins with liners.
2. In the bowl of an electric mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for 1 minute.
3. Fill muffin tins about 1/4 way full.
Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter.
Cover with another spoonful of cake batter and then sprinkle another teaspoon of cinnamon/brown sugar mixture over the top of that. Phew!
4. Using a sharp knife, swirl the cinnamon/brown sugar mixture through the batter.
5. Bake for about 15 minutes. Cool on a cooling rack.
Look at those monsters! Are you drooling yet?
Ok, ok, frosting & glaze time!

Directions for frosting:
1. In the bowl of an electric mixer, beat cream cheese, butter and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined.
2. Scrape the sides of bowl and increase speed to high and beat for 2 minutes.
(I added a little almond extract as well because I love that taste!)

Directions for the glaze:
1. In a small saucepan over medium heat, melt butter, brown sugar and cinnamon until combined and pourable but not boiling. Spoon over frosted cupcakes and immediately place in refrigerator to set.

Now for the frosting, I piped it on high and thick. I don't think a cinnamon roll could ever have too much frosting!

Now pour that glaze over the tops...

Now you have a seriously delicious mess on your hands :) Enjoy it!

Cinnamon rolls better watch out, cupcakes are taking over!

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  1. Replies
    1. Dorothy, I seriously don't know if a real cinnamon roll is better than this cupcake! Way too good!

  2. Oh my word...these look to die for! I also love the way you frosted them-the frosting just looks irresistible!

    1. The frosting is totally the best part (to me anyways) I think I could seriously just eat spoonfuls of it! Thank goodness I have a gym membership! :)

  3. O my goodness. These look so good. I need a cupcake atm outside my school. Thank you for sharing these at Whimsy Wednesday over at The NY Melrose Family.

  4. These look amazing! I will certainly be trying these!

  5. ohhh these look delicious!

    thanks for sharing on Serenity Saturday
    Hope to see you there again tomorrow

    Natasha xxx