Saturday, April 7, 2012

Cinnamon toast... in a cupcake?

Cupcake fanatic? Obsessed with cinnamon toast? Well then you’ve come to the right place. Combine these two yummy treats and what do you get? Cinnamon Toast Cupcakes of course! This unique cupcake is one of my favorites, and I highly recommend making these if you are obsessed with quality frosting or cinnamon toast. The cinnamon cream cheese frosting is my favorite frosting and combines the savory goodness of cinnamon with the sweetness of sugar.


For the cupcakes:
24 paper liners for cupcake pans
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 ¼ cups whole milk
¾ cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar for sprinkling (can combine 1 tablespoon sugar and ¼ teaspoon ground cinnamon)

For the frosting:
1 package (8 ounces) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon


For the cupcakes:
1. Preheat oven to 350 degrees Fahrenheit
2. Combine the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl
3. Beat with an electric mixer on low speed for 30 seconds
4. Increase the mixer speed to medium and blend 2 minutes more
5. Spoon 1/3 cup of batter into each lined cupcake cup, filling it about 75% full
6. Place the cupcakes in the oven
7. Bake until they are golden (About 18-22 minutes)
8. Frost cupcakes once they are cooled
9. Sprinkle cinnamon sugar mixture on top

For the frosting:
1. Mix the cream cheese and butter with an electric mixer on low speed until combined (About 30 seconds)
2. Add the confectioners’ sugar, a little at a time, blending with the mixer on low speed until the sugar is well combined (About 1 minute)
3. Add the cinnamon and increase the mixer speed to medium and blend the frosting until fluffy (About 1 minute)

*Recipe adapted from Anne Bryn's Cupcakes from the Cake Mix Doctor

1 comment:

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