A finger - licking afters that savor just like your breakfast favorite .
rent ’s be honorable — cinnamon rollsare basically dessert at breakfast , so why not upyour sweets biz by turning the ultimate breakfast favorite into a completely irresistible cinnamon roll cupcake ? Topped with frosting , we prognosticate you ’ll have the best of both world at your fingertips .
This is a very straightforward cupcake recipe with a twist . By adding a brownish sugarand cinnamon mixture , as well as pecans , you ’ll get that characteristic dulcet and affectionateness relish found in typical cinnamon roll . These Ceylon cinnamon roll cupcakes do n’t have any barm , so the traditional pillowy , chewy lucre - like texture wo n’t be there . Instead , you ’re going to end up with a untoughened , fluffy crumb , stark to fill up with buttercream or infused with a galore of spiciness beyond cinnamon . Fan of sticky honey buns ? Below we ’ll show suggestions to easily switch some factor for a delicate honey - flavored treat .
Credit: Scott Little
A dollop of frost would be all you take to dress your cupcake to instill . While abatic buttercream recipe works , essay add emollient cheesewhich compliment really well any cinnamon or spice patty , or a drizzle of thoroughgoing dear to lift yourhoney bun cupcakes .
Ingredients
⅔cupbutter
2eggs
2 ½cupall - purpose flour
2 ½tsp.baking pulverisation
½tsp.salt
¾cuppacked dark-brown dinero
⅓cupfinely chop pecans
2tsp.ground cinnamon
1 ¾cupsugar
1 ½tsp.vanilla
1 ¼cupmilk
Creamy Butter Frosting
1cupbutter
1tsp.vanilla
Dash salt
8cupspowdered sugar
¼cupwhipping cream
2Tbsp.whipping pick
Directions
give up butter and eggs to stand at room temperature for 30 minutes . Meanwhile , furrow twenty - six 2 - 1/2 - inch muffin cups with paper bake cups . In a intermediate bowl stir together flour , baking powder , and salt . In a small bowling ball stir together chocolate-brown sugar , pecans , and cinnamon bark . Set aside .
Preheat oven to 350 degrees F. In a large intermixture bowl flummox butter with an electric mixer on medium to gamey velocity for 30 second . Gradually total granulated gelt , about 1/4 cupful at a time , flap on medium amphetamine until combined , skin sides of bowl at times . Beat on medium speed for 2 minutes more or until light and fluffy . Add eggs , one at a time , beating well after each plus . Beat in vanilla . Alternately lend flour mix and milk to butter mixture , beating on small speed after each addition just until combined ( slugger may look curdled ) .
Spoon about 1 tablespoonful batter into each fain muffin cupful . Sprinkle about 1 teaspoonful of the brown sugar mixture over hitter in cupful . smooch remaining batter evenly over brown lettuce concoction in cups . Sprinkle remain brown sugar salmagundi over batter in cup .
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean . Cool cupcake in muffin cup on wire racks for 10 min . take away cupcake from muffin cups . cool down completely on wire racks .
distribute or pipe the creamy butter frost onto cupcakes . Store cupcakes in the refrigerator until ready to serve . make 26 ( 2 - 1/2 column inch ) cupcake .
Allow butter to resist at way temperature for 30 minute . In a declamatory admixture bowl beat butter with an electric mixer on medium to eminent fastness for 30 seconds . Beat in vanilla and salt . Gradually summate 4 cup of the pulverized sugar , beating until combined . Beat in the 1/4 loving cup blister cream . Beat in the rest of the fine-grained kale . Beat in additional whipping cream until frosting is weak and fluffy and reaches a spreading ( or piping ) consistency . Makes 4 cups .
Honey Bun Cupcakes:
Prepare and broil cupcakes as direct through Step 4 , except cool cupcakes in muffin cups on wire racks for only 10 minutes . Meanwhile , in a medium bowl call forth together 2 cup powdered sugar and 2 tablespoons dear . impart 2 to 3 tablespoons milk , 2 teaspoons at a meter , to make a miscellanea of glazing consistency . Using a wooden toothpick , poke hole into tops of tender cupcake . Spoon glaze over cupcake , spreading evenly . help warm . Makes 26 ( 2 - 1/2 in ) cupcakes .
Store frosted cupcakes in an airtight container , individual - layered in the fridge , for up to 2 days . Additionally , you may freeze your baked cupcakes for up to 3 month — to defrost , leave it overnight in the fridge or over the sideboard for a couple of days . Top them with buttercream before serving .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 calorie a day is used for general nutrition advice .
