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
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.