Cinnamon Roll Cupcakes Recipe

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Cinnamon Roll Cupcakes
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Ingredients
17
Count
Nutrition
7623
Calories
Total time
65
Minutes
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Ingredients:

  • 2/3 cup butter
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup brown sugar , packed
  • 1 3/4 cups sugar
  • 1 1/2 tsp vanilla
  • 1 1/4 cups milk
  • 1 cup butter
  • 1 tsp vanilla
  • 1 dash salt
  • 2 -3 tbsp whipping cream

Directions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
  3. Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
  4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes.
  6. For the frosting: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.
  7. Variation: Honey Bun Cupcakes: Prepare and bake cupcakes as directed through Step 4, except cool cupcakes in muffin cups on wire racks for only 10 minutes. Meanwhile, in a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a mixture of glazing consistency. Using a wooden toothpick, poke holes into tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm. Makes 26 (2-1/2 inch) cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7623.32 Kcal (31917 kJ)
Calories from fat 3477.84 Kcal
% Daily Value*
Total Fat 386.43g 595%
Cholesterol 305.86mg 102%
Sodium 7376.72mg 307%
Potassium 15510.18mg 330%
Total Carbs 985.99g 329%
Sugars 620.51g 2482%
Dietary Fiber 4.85g 19%
Protein 78.65g 157%
Vitamin C 0.4mg 1%
Vitamin A 0.9mg 32%
Iron 2.6mg 14%
Calcium 798.7mg 80%
Amount Per 100 g
Calories 459.99 Kcal (1926 kJ)
Calories from fat 209.85 Kcal
% Daily Value*
Total Fat 23.32g 595%
Cholesterol 18.46mg 102%
Sodium 445.11mg 307%
Potassium 935.87mg 330%
Total Carbs 59.49g 329%
Sugars 37.44g 2482%
Dietary Fiber 0.29g 19%
Protein 4.75g 157%
Vitamin A 0.1mg 32%
Iron 0.2mg 14%
Calcium 48.2mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 183.9
    Points
  • 213
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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