More Great Recipes: Cupcakes

Cinnamon Roll Cupcakes


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Member since 2011

Serves 24 Cupcakes | Prep Time 20 minutes | Cook Time 25-30

Ingredients

Cake Batter:
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 1/2 tsp cinnamon powder
1 cup butter (softened)
2 cups sugar
4 eggs
1 cup Buttermilk (or buttermilk substitute)
1 tsp vanilla extract

Frosting:
8 oz (1 package) Cream Cheese (softened)
1/4 cup butter (softened)
2 tbs caramel sauce
2 cups powdered sugar, sifted

Caramel Chocolate Syrup
4 tbs caramel sauce
1 tsp cocoa powder
1 tsp cinnamon powder


For Cupcakes:


Preheat the oven to 350 degrees F.



Line a cupcake tray with liners.



In a bowl, mix together flour, baking powder, salt and cinnamon powder.



Using the paddle attachment on a stand mixer, beat the butter until creamy.



Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed.



Add eggs, one at a time, beating well after each addition.



Turn the speed to low; alternatively add the flour mixture and milk, starting and ending with flour until just mixed.



Add vanilla until just mixed.



Divide the batter into the cupcake liners until 2/3 full; I used an ice cream scoop which was the perfect amount to fill 1 cupcake.



Bake until a toothpick inserted comes out just clean; about 23-25 minutes. Cool for 5-10 minutes




For Frosting:



combine the cream cheese and butter; Using the paddle attachment of your stand mixer, beat until smooth and creamy. Then add the caramel sauce. Beat on high speed or two minutes or until the mixture is smooth.



For Glaze:



Mix the ingredients and drizzle across the top.


Pairs Well With


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