Cinnamon Roll Cupcakes

Published January 26, 2014 by thepinkgourmet

This is the perfect morning breakfast muffin!  It has a very delicate texture and just the right amount of cinnamon.  It is perfect on a cold winter morning with a nice hot cup of coffee, tea, or hot chocolate. Truly it would be good any morning…… It is really easy to make and would be fun to make with a child that wanted to help bake something.

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Cinnamon Roll Cupcakes – Source
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Recipe by Darla

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The first step is to make the filling.  Stir the melted butter, brown sugar and cinnamon together and set aside.

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In a large bowl, combine the flour, sugar, baking powder, and salt.

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Add the butter, sour cream, eggs, and vanilla and beat until smooth. I did not have sour cream so I substituted buttermilk.

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Place about 1 1/2 tablespoons of batter in each muffin cup liner.

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Put a small well in the middle of each muffin cup of batter.  Add about a teaspoon of the filling to the well and swirl the batter and the filling with a toothpick. Add the rest of the batter to the top and swirl the batter and filling again.

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Bake 18-22 minutes in a 350 degree oven.  Let cool before putting the icing on.

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Now for the Icing.  Beat the softened butter and powdered sugar till light and fluffy.

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Add in the vanilla and then the coffee. Mix until the consistency you want.

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Ice the cooled cupcakes with the Coffee Icing.  I did not make the Cream Cheese Frosting to go on top of the Coffee Icing. I am sure it would be good I just decided the Coffee Icing was enough for me.

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These turned out delicious!!!!  I hope you will enjoy them.

I give this recipe   out of 4.

 

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