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 

My eggnog cupcakes with an eggnog cream cheese frosting. These cakes turn out to be dense with warm flavors. I originally paired it with a buttercream but found it to be too sweet so I created a cream cheese frosting to go along with them.

Eggnog Cupcakes!

(yields 24 standard cupcakes) Ingredients: 3 cups all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 2/3 cup butter (11 tbsp) 2 eggs  3 tsp vanilla 1 1/2 cups eggnog 2 tsp cinnamon  1 tsp nutmeg

Preheat oven to 350 degrees. Sift flour, baking powder, salt, cinnamon, and nutmeg in a bowl. In another bowl beat the sugar and butter together until fluffy. Add eggs one at a time, beating well in between each egg. Add Vanilla and and beat till smooth. Add 1/3 of flour mixture and alternate with eggnog beating after each addition. Fill muffin liners with batter about 3/4 full. Bake for 18-20 minutes for standard and 12-15 minutes for minis.

Eggnog Cream Cheese Frosting!

(yields enough to frost 24 cupcakes) Ingredients:  8oz cream cheese 1 stick of butter 3-4 tbsp eggnog 3 1/2 - 4 cups sifted confectioner's sugar 1 tsp vanilla a pinch of nutmeg a pinch of salt

Beat butter and cream cheese together until smooth. Add confectioner's sugar a 1/2 cup at a time, alternating with eggnog. If too soft, add more confectioner's sugar. If too stiff, add more eggnog. Add vanilla. Add a pinch of nutmeg and salt to taste.

Garnish with cinnamon and serve!