Cinnamon Roll Cupcakes!
I find that lately I've been baking every sunday (well technically monday) of my weekends (I have sundays and mondays off). I stumbled upon this recipe when trying to find a new cupcake recipe I could bake with only 2 eggs (well we had 3 but we had burgers last night so frank needed an egg for them). These cakes are delicious! I'm not the biggest fan of glaze icing but Frank sure is so I thought these would be the perfect cakes to make. I just baked 12 literally 30 minutes ago and we only have 7 now.
The recipe I found called for both a bit of cream cheese frosting and some coffee icing. I opted for just the icing this time but was too lazy to make a cup of coffee so I made a vanilla glaze which I'll share as well.
Here's the recipe:
Cinnamon Roll Cupcakes! (recipe from: Bakingdom)
FOR THE SWIRL 1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted) 1/3 cup (85 grams) brown sugar 1 teaspoon cinnamon
FOR THE CUPCAKES 1 1/2 cups (190 grams) all-purpose flour 1/2 cup (100 grams) sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature 1/2 cup (113 grams) sour cream 2 eggs, at room temperature 1 teaspoon vanilla extract
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
(Now I'm weird about mixing order and like to do it the same way every time: butter and sugar, eggs, sour cream, vanilla, dry ingredients. But as long as it's all mixed together it works!) In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another tablespoon of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
You can click on the link to find the coffee icing if you'd like (it sounds delicious) or you can use the vanilla glaze I made:
Vanilla glaze!
3 tbsp melted unsalted butter 1 cup confectioners sugar 1 tsp vanilla 1 tsbp water
Whisk together melted butter, vanilla, and water. Slowly combine confectioners sugar making sure to whisk out any lumps. Add more sugar if too runny or more water if too stiff. Frost away!














