Cake:
1 box yellow cake mix
3 eggs
1 cup water
1 stick of butter, melted
Filling:
1 1/2 tsp cinnamon
1 cup brown sugar
Preheat oven to 350. Line 24 muffin tins with liners.
In the bowl of a mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for one minute. Mix brown sugar and cinnamon in a separate bowl.
Fill muffin tins about 1/4 of the way full. I used my small scoop (for cookies) and did a little less than a scoop in each cup.
Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Cups should be about 2/3 full.
I only used about 1/2 of the small scoop for the batter on top. I also read JUST NOW, that I was supposed to save some of the sugar mixture to put on top, but I didn't do that and it was still awesome.
Using a sharp knife, swirl the cinnamon sugar through the batter.
Bake for about 15 minutes or until tops spring back when lightly touched. Cool on a cooling rack.
Frosting:
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
4 - 5 cups powdered sugar
In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze. I piped some and frosted some with a knife, just to see the difference. On the piped ones, I had to flatten out the peak at the end, but I still liked them better.
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
4 - 5 cups powdered sugar
In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze. I piped some and frosted some with a knife, just to see the difference. On the piped ones, I had to flatten out the peak at the end, but I still liked them better.
Glaze:
1/2 stick (4 TBS) butter
1/2 cup brown sugar
1 teaspoons cinnamon
1/2 stick (4 TBS) butter
1/2 cup brown sugar
1 teaspoons cinnamon
In a small saucepan over medium heat, melt butter with brown sugar and cinnamon until combined and pourable but not boiling. I would let this cool down quite a bit if you want it thicker on the cupcakes. Spoon over frosted and put back in refrigerator until set. They will drip, but don’t worry too much. They still taste amazing!
There's nothing more alluring than walking in and seeing a Cake Optimist Cinnamon Roll Cupcake first thing in the morning. The presentation of this treat was very enticing that even coming straight from the gym and it being 7:45 in the morning I could not pass up this treat. The cinnamon glaze over the cream cheese frosting added both aesthetics and delicious flavor to each morsel. Only down side to this cake is it did tend to crumble a little surrounding the cinnamon filling. Overall this is one of the most delicious treats for breakfast, lunch, dinner, or anytime in between or after. I’d give this 4.5 per out of 5!!!
ReplyDeleteOh my goodness! These look fantastic! The pictures are making my mouth water!
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