Description
Indulge in the delightful combination of a cinnamon roll and a cupcake with these Cinnamon Roll Cupcakes. These moist and flavorful treats are topped with a creamy cream cheese glaze that adds the perfect finishing touch.
Ingredients
Cupcake
- 1 (15.25 oz) box white or vanilla cake mix (plus ingredients on box)
Cinnamon Sugar Topping
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the cake mix: Prepare the cake mix according to package instructions.
- Make the cinnamon sugar topping: In a small bowl, mix the brown sugar and cinnamon.
- Fill cupcake liners: Fill each cupcake liner about 2/3 full with cake batter.
- Add topping: Drizzle melted butter over the batter and sprinkle with the cinnamon-sugar mixture. Swirl the topping into the batter.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Make the cream cheese glaze: Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Beat until a smooth glaze forms.
- Glaze the cupcakes: Drizzle the glaze over the cooled cupcakes before serving.
Notes
- For extra richness, fill cupcakes with a spoonful of cinnamon cream cheese before baking.
- You can also top with chopped pecans or a dusting of cinnamon sugar.
