 | ||
| Cinnamon Roll Cupcake |
To bring a little happiness to your Monday mornings! Enjoy!:)
Prep time: 25 minutes
Bake time: 18-22 minutes
Ingredients:
FOR THE CUPCAKES
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Sugar
- 1 1/2 Teaspoons Baking Powder
-1/2 Teaspoon Salt
- 1/2 cup Butter (at room temperature)
- 1/2 cup Sour Cream
- 2 Eggs
- 1 Teaspoon Vanilla Extract
FOR THE SWIRL
- 1/4 cup Butter (melted)
- 1/3 cup Brown Sugar
- 1 Teaspoon Cinnamon
FOR THE ICING
- 1 cup Confectioners Sugar
- 1 teaspoon Milk
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
In a large 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 spoon about 1 teaspoon of the filling into each cup.
Use a toothpick to swirl the filling and batter together.
Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center
comes out clean.Cool before Icing.
To make the icing: In a small bowl combine sugar and milk and stir until the desired consistency.
*optional* sprinkle cinnamon over the top of the cupcake.
I recommend serving warm with a nice, big glass of milk!!!
