CINNAMON TOAST CUPCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1 1/4 cups whole milk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cinnamon sugar for sprinkling (1 Tbsp sugar + 1/4 tsp cinnamon)

Directions

  • Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
  • Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min­utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.
  • Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 min­utes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for
  • 15 minutes before frosting.
  • Meanwhile, prepare the Cinnamon Cream Cheese Frosting.
  • Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon­ sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig­erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
  • Store the cupcakes in a cake saver or under a glass dome at room temperature
  • for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving
  • Makes 20 to 24 cupcakes

Notes

Blogged at howtoeatacupcake.blogspot.com

The recipe is from Cupcakes from the Cake Mix Doctor by Anne Byrn.

Categories: Cupcakes  Dessert 

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