Cinnamon Roll Cupcakes With Cream Cheese Frosting Recipes
CINNAMON ROLL CUPCAKES WITH CREAM CHEESE FROSTING
A fun dessert twist on the breakfast classic, these yeasted cupcakes feature a cinnamon swirl and a cream cheese frosting.
Provided by Kait
Categories Dessert
Time 35m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F with a rack in the center, and line a standard muffin pan with 12 cupcake liners.
- Warm the milk in the microwave or on the stove until it is 105-110°F and sprinkle the yeast on top. Set aside for about five minutes.
- In a large mixing bowl, or the bowl of a stand mixer, add the flour, sugar, cornstarch, baking soda, and salt. Whisk until combined.
- In a medium bowl, whisk together the melted butter and ricotta until combined. Then add the eggs and continue mixing until incorporated.
- Add the butter mixture into the bowl with the dry ingredients and mix on medium until combined. Stir the yeast into the milk and add it into the bowl. Continue mixing on medium until a smooth uniform batter forms.
- In a small bowl, mix together the cinnamon and brown sugar with a fork. Slowly, add in the milk, while stirring, until it forms into a paste with similar texture to the batter.
- Use an ice cream scoop or large spoon to add the prepared cupcake liners with the batter, about ¾ of the way full. Add about 1-1½ tsp of the cinnamon paste, and use a butter knife to create a swirl in each cupcake.
- Bake 20-25 min, until a toothpick comes out clean of each cupcake. Let them cool in the pan until you can handle them. Then remove from the pan and cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixer bowl, and mix on low until smooth and combined. Add in the sugar 1 cup at a time, full incorporating each batch. If needed, add milk slowly to make the frosting smoother. When done, a dollop of frosting should hold it's shape fairly well, but the tip may curl over.
- Add the frosting to a piping bag with a large star tip. Frost each cooled cupcake, and then dust with cinnamon. Serve immediately for the best taste.
Nutrition Facts : Calories 346 kcal, ServingSize 1 serving
CINNAMON ROLL CUPCAKES WITH CREAM CHEESE FROSTING AND PECANS
If you'd always wished that cinnamon rolls were eaten at every meal of the day, you'll rejoice at this clever new way to bring the tastiness of breakfast into a delightful cupcake recipe.
Provided by Paula Jones
Categories Breakfast
Time 1h30m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.
- Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon cinnamon sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect.
- Bake about 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans.
Nutrition Facts : ServingSize 1 Serving
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