Cinnamon Roll Cupcake Recipe
Author: Tammilee
Ingredients
  • Cupcake
  • Ingredients:
  • 2/3 C stick margarine soft
  • 2 eggs room temp
  • 2 1/2 C flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 C brown sugar
  • 2 tsp cinnamon
  • 1 3/4 C sugar
  • 1 1/2 tsp vanilla
  • 1 1/4 C whole milk
  • Frosting
  • Frosting Ingredients:
  • 1 C soft unsalted butter
  • 4 + C powder sugar
  • 4 TBSP heavy whipping cream
  • 2 tsp cinnamon
Instructions
  1. -Preheat oven to 350 degrees. Line cupcake tins with paper liners.
  2. - In a medium bowl whisk flour, baking powder, and salt. Set aside.
  3. -In a smaller bowl blend together brown sugar and cinnamon. Set aside.
  4. -With the electric mixer beat margarine on medium speed for 30 seconds. Slowly add in the sugar, 1/2 cup at a time, mixing on medium speed until combined. Continue to beat for 2 minutes until the mixture is light and fluffy.
  5. -Add eggs, one at a time, mixing in after each addition. Add the vanilla.
  6. -Add flour mixture to the butter mixture first then add the milk mixture beating on low speed.
  7. -Alternate adding the flour and milk to the butter mixture ending with adding the flour mixture last.
  8. -Scoop the batter into into the lined cupcake tins until they are 3/4 s filled.
  9. -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  10. -Remove the cupcakes from the oven and allow to cool for 10 minutes while still in the cupcake pan.
  11. -Remove from the cupcake pan and place the cupcakes on a wire rack allowing them to cool completely.
  12. Frosting Directions:
  13. -Cream the butter and powder sugar until it looks light and creamy.
  14. -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  15. -Add 2 tsp of cinnamon. Stir to blend in well.
  16. -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  17. - Add more powder sugar 1/2 C at a time.... mix well.
  18. -Test to make sure that the frosting can make and hold a stiff peak.
  19. -If ready scoop the frosting into a pastry bag with a star tip.
  20. -Twist the open end of the pastry bag to push the frosting to the tip.
  21. -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.