I have been on a baking spree. I started with my Almond Joy Brownie Bites, and now I just finished these delicious cinnamon roll cupcakes. They are packed with a rich, warm flavor that is just to die for. I love to make them any time of year, but for some reason, over the holidays, they are just the perfect thing.
The Recipe is Simple
This is a very simple recipe – you can use a box mix like I did, or make everything from scratch if you’d like. It’s completely up to you! If you want to add more cinnamon, or take some away, that’s fine! Make it your own… have fun. These cupcakes are delicious.
Cinnamon Roll Cupcakes
Ingredients
- 1 Box Vanilla Cake Mix plus ingredients called for on box
- 1/2 C. Sour Cream
- 1 Tsp. Cinnamon
- 1 Tsp. Cinnamon
- 1/2 Stick Butter
- 1/4 C. Brown Sugar
- 8 Ounces Cream Cheese at room temperature
- 1/2 Stick Butter at room temperature
- 5 C. Confectioners’ Sugar
- 1 Tsp. Vanilla
- 1 Packet of “Cinnamon Roll” mix-in or Cinnamon, as preferred
Instructions
- Prepare cupcakes as directed on package, adding sour cream and 1 teaspoon cinnamon while adding the other ingredients.
- Make Cinnamon Roll Filling by melting butter in pan. Combine with brown sugar and add 1 teaspoon cinnamon.
- Put enough cupcake batter in each of the paper liners to cover the bottom. Add approximately 1/2 teaspoon of the Cinnamon Roll Filling to each cupcake.
- Swirl with a toothpick.
- Cover with batter until cupcake liners are at least 2/3 full.
- Bake according to package instructions. Transfer to a wire rack to cool.
- Make Frosting by creaming together butter and cream cheese. Add powdered sugar slowly, beating well after each addition. Stir in vanilla. Beat until light and fluffy.
- Frost cupcakes.
- Sprinkle cinnamon on top.
- Serve and Enjoy!
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