Cinnamon Roll Cupcakes

A friend of mine from work bought me this really cool special edition cupcake magazine. 

All cupcakes.

Yum.

I had a hard time choosing, but finally decided on Cinnamon Roll Cupcakes.

I didn’t even make the icing in the magazine because it wasn’t necessary.

OK, now that sounds crazy.

Well, it’s true!

But of course, I couldn’t resist the urge of trying it with some kind of icing, so I made my own for half of the cupcakes.

Mmmm…  Even after being refrigerated. 

So remember the friend who gave me the magazine?  She tried it and said it was amazing, and totally worth the price of the magazine in that one cupcake.

Another happy day.  🙂

 

Cinnamon Roll Cupcakes (adapted from Better Homes and Gardens magazine)    Makes 26 cupcakes.  (I only made 24 and some came out way too big.)

• ½ C butter
• 2 eggs
• 2 ½ C all-purpose flour
• 2 ½ t baking powder
• ½ t salt
• ¾ C packed brown sugar
• 2 t ground cinnamon
• 1 ¾ C granulated sugar
• 1 ½ t vanilla
• 1 ¼ C milk

Leave butter and eggs at room temperature for 30 minutes.  Line muffin pan with cupcake cups.

In a medium bowl, stir together flour, baking powder and salt.

In a small bowl, stir together brown sugar and cinnamon.  Set aside.

In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.

Gradually add granulated sugar, about 1/4 C at a time, beating on medium until combined.  Beat on medium speed about 2 minutes more or until light and fluffy.

Add eggs, one at a time, beating well after each.  Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until well combined.

Spoon about one tablespoon of batter into each muffin cup.  Sprinkle about 1 teaspoon brown sugar mixture over batter in cups.  Spoon the remaining batter over brown sugar mixture in cups.  Sprinkle remaining brown sugar mixture on top.

Bake for 18-20 minutes or until toothpick inserted in center comes out clean.

Cook in muffin cups for 10 minutes on wire rack.

Remove and cool completely.

My (easy and quick) icing  (I only made for a few, so you can double the recipe if you’d like.)

• 4 T butter, melted
• 1 t vanilla extract
• 1 ½ C powdered sugar
• 2 T hot water (or more to desired consistency)

Mix together and spread thin layer over cupcakes.