One Year Ago: Cream of Asparagus Soup
Cinnamon Roll Cupcakes
Adapted from Better Homes & Gardens - Cupcakes
These cupcakes really taste like the breakfast treat! Even though I could stop myself at just one cupcake, I knew that I couldn't have them in the house. I sent these to work with boyfriend and he fed them to his coworkers, for breakfast! This recipe makes 12 cupcakes. The cream cheese frosting actually made a large batch and I had a whole lot leftover. Cut the recipe in half if you don't want to be eating it with a spoon for the rest of the week!
1/3 cup butter
1 1/4 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 cup plus 2 tbsp brown sugar, packed
1 tsp cinnamon
3/4 cup plus 2 tbsp sugar
1 tsp vanilla
1/2 cup plus 2 tbsp milk
Line 12 muffin cups with paper liners. Preheat oven to 350 F.
Bring butter and eggs to room temperature. In a small bowl, whisk together flour, baking powder and salt. In another bowl, combine brown sugar and cinnamon.
In a large bowl, beat butter until fluffy. Add sugar and beat until combined. Add egg and vanilla. Add flour in three portions, alternating with milk (flour, milk, flour, milk, flour).
Add 1 tbsp batter to the paper liners. Add 1 tsp cinnamon mixture to the cups. Add remaining batter to the muffin cups (about 2 tbsp each). Sprinkle the tops with the remaining cinnamon mixture.
Bake cupcakes for 20-22 minutes (or until a toothpick comes out with just crumbs clinging). Let cool on a wire rack for ten minutes then remove from the baking pan. Allow to cool to room temperature before frosting.
Cream Cheese Frosting
8 oz Cream Cheese
1/2 cup butter
2 tsp vanilla extract
5 1/2 cups powdered sugar
Allow cream cheese and butter to come to room temperature. Beat cream cheese, butter and vanilla until fluffy. Turn mixer down to low and add powdered sugar, a 1/2 cup at a time, until frosting is fluffy and spreadable. Once all of the powdered sugar is added, turn mixer to high and beat until airy and combined.