Days ago I was going through Pinterest looking for some yummy recipes when I found a cinnamon roll recipe. Months ago I tried one and it was a totally failure so I was afraid this time it would happen the same, when I came up with the craziest idea, my favorite things in one... A cinnamoon roll cupcake!
When I decided to make these, I wanted them to taste like a cinnamon roll, but a cupcake, too. In other words, I didn’t want it to just be a real cinnamon roll in a cupcake shape. I wanted a real cupcake with all the deliciousness of cinnamon rolls.
I started with a basic, easy yellow, cake recipe and used the real cinnamon filling. I mixed both, put some frosting and... it was delicious.
When my family came home for Christmas, they said, “Ooooh! It smells so good in here! Did you get Cinnabon today?” I showed them my little cupcakes and my mom was like, "Wow, they taste like real Cinnabon, can I have another one?" Minutes later there was no cupcakes left!
I love these cupcakes, so I thought you probably want to see how to make these. Here's the recipe and a video.
Ingredients
FOR THE SWIRL
1/4 cup unsated butter (melted)
1/3 cup brown sugar
1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then put 1 teaspoon of the filling into each cup.
Add another 1 1/2 tablespoons of batter to each cup and repeat the filling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
And DA-DA! They are ready to eat with a cold cup of milk and a book.
When I decided to make these, I wanted them to taste like a cinnamon roll, but a cupcake, too. In other words, I didn’t want it to just be a real cinnamon roll in a cupcake shape. I wanted a real cupcake with all the deliciousness of cinnamon rolls.
I started with a basic, easy yellow, cake recipe and used the real cinnamon filling. I mixed both, put some frosting and... it was delicious.
When my family came home for Christmas, they said, “Ooooh! It smells so good in here! Did you get Cinnabon today?” I showed them my little cupcakes and my mom was like, "Wow, they taste like real Cinnabon, can I have another one?" Minutes later there was no cupcakes left!
I love these cupcakes, so I thought you probably want to see how to make these. Here's the recipe and a video.
Ingredients
FOR THE SWIRL
1/4 cup unsated butter (melted)
1/3 cup brown sugar
1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then put 1 teaspoon of the filling into each cup.
Add another 1 1/2 tablespoons of batter to each cup and repeat the filling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
And DA-DA! They are ready to eat with a cold cup of milk and a book.