Cinnamon Roll Cupcakes

I had a small birthday party this past Saturday. I was planning to make cupcakes instead of a cake for over a month now. I just didn't know what flavor to make. The horror.

So I decided to make something I'd like to eat the night before the party - cinnamon rolls. So I came up with a cinnamon roll cupcake. The guests loved it! They even took some home. 

I also made tons of other foods. I made mini New York style cheesecakes with a raspberry sauce, chocolate dipped pretzels, mini donuts, caramel popcorns, red velvet cake pops...and oh yes - savory foods too. Which included bruschetta, chipotle shrimp wonton cups, buffalo wings, and mini pretzel dogs. The beverage of choice was raspberry lemonade. 

 Of course, in the picture below, some guests have already eaten some foods before I could shoot a picture. Oh wells.

The cupcakes are actually quite easy to make. I'm sure you and your family will love them too!

CUPCAKES:

Basic Yellow Cake Recipe -> FOUND HERE Or use Yellow Cake Mix

1 Cup brown sugar

1 1/2 teaspoon ground cinnamon

Preheat the oven to 350 F. Line 24 cupcake pans with liners.

Prepare the basic yellow cake batter. Use the recipe above or store bought cake mix.

Fill each cupcake liner 1/4 full with batter. Mix the brown sugar and cinnamon in a small bowl. Sprinkle 1 teaspoon of cinnamon mixture all over the cupcake batter. 

Fill each cupcake liner again until 2/3 full, but no more. Sprinkle another teaspoon of cinnamon sugar. Using a toothpick, swirl the cinnamon sugar all over the cupcake.

Bake for 15 mins, or until a toothpick comes out clean. Cool on a rack.

FROSTING:

8 oz block of cream cheese, softened

1 stick of butter

1 teaspoon of vanilla extract

2 cups of powdered sugar

In the bowl of a mixer, using paddle attachment, cream butter with sugar until fluffy. Add cream cheese and vanilla. Beat until combined, about 2 minutes. Frost cupcakes.

GLAZE:

1 stick of butter

1 cup brown sugar

1 1/2 teaspoon cinnamon

In a small saucepan over medium heat, melt butter with sugar and cinnamon until combined and pourable, but not boiled. Let cool for a minute and drizzle over frosted cupcakes.

I hope you enjoy these cupcakes as much as my guests did.