cinnamon roll cupcakes

How To Make cinnamon roll cupcakes

• 1

  Mix cake ingredients according to box.
• 2

  Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.
• 3

  Using ice cream scoop, fill each liner 2/3 full with cake batter.
• 4

  Bake for 18 minutes. Pull out and check with a toothpick or fork (if comes out clean they are done, if not bake for just 2 more minutes and check again).
• 5

  Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.
• 6

  Bake the rest of the cupcakes repeating steps 3-5.
• 7

  Add about 3 full sprinkles of cinnamon per can of cream cheese icing. To ice cupcakes you can use knife of pastry bag your choice.
• 8

  For cinnamon icing: mix rest of the cinnamon (significantly more than what you put in the cream cheese), the confectioner's sugar, milk, 1 1/2 sticks butter (melted), salt and brown food coloring in medium bowl. This icing will be slightly soupy.
• 9

  Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.
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