Cinnamon Roll Cupcakes

These cupcakes were divine! They smelled like fresh baked cinnamon rolls and they tasted like cinnamon rolls. It was just what I needed on a hot summer day.

My friend gave me these for my birthday. It’s like she knows me. The one I used for my cupcakes was, of course, the cinnamon roll flavor. It was really hard to choose which one to use. I made my nephew pick. He chose the mint chocolate and I said no. I know great aunt, here pick a flavor and then tell him no, you can’t pick that flavor. Then he chose chocolate.

And I said no.

Really I’m the best aunt ever.

Then he chose cinnamon roll and I said ok. Wasn’t I nice to let him “pick”.

Then I found this recipe for cinnamon roll cupcakes and knew I had to make it. Fantastic. I did have my nephew help make them.

And I really did let him help.

Cinnamon Roll Cupcakes

FOR THE CUPCAKES

1 box yellow cake mix

1/2 cup plain yogurt

3/4 cup milk

1/3 cup vegetable oil

2 eggs

Preheat oven to 350 degrees

Combine all ingredients until incorporated. Spoon 1/2 full into muffin tin with paper liners.

FOR THE SWIRL

1/2 cup (1 stick) butter or margarine (melted)

2/3 cup brown sugar

2 teaspoons cinnamon

Combine all ingredients. Spoon about 1 tablespoon into each cupcake batter. Swirl with toothpick. Spoon remaining batter on top of swirled batter. Spoon an additional 1 tablespoon on top. Bake until cupcakes spring back when touched or golden brown.

CINNAMON ROLL BUTTERCREAM

1/2 cup shortening

5 cups powder sugar

5-8 tablespoons milk

1 package of cinnamon roll flavoring

Combine all ingredients until frosting is tacky but not runny or too stiff. Pipe on cool cupcakes.

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