Cinnamon Roll Cupcakes with Cream Cheese Frosting

They technically count as breakfast πŸ™‚

Hi everyone! I’m back! I have not posted on this site in ages, so I am redoing my site.Β This set of posts will be about my personal project for the summer. For this last week of my summer vacation, I will be cooking and posting about five things. This post is Cinnamon Roll Cupcakes. I will include the recipe at the bottom of this post. I really love making cupcakes, so I thought the first thing I should make is a combination of my two favorite foods. If you have any suggestions, comment and I might reply or create a recipe.

Now that I have introduced my project, let’s get into the cooking.

To start, I always use a base recipe that is the same every time. It works flawlessly, and tastes delicious. I can put any flavoring or spice in there and it will almost always turn out wonderful. Start by sifting together the flour and cornstarch to make the cake flour. If you have cake flour, you can replace the flour and cornstarch with an equal amount of cake flour. Then add the baking powder, baking soda, and salt to the bowl and stir it together with a fork. Then set it aside. When those ingredients are mixed, they look a bit like this.

Then Β take another bowl and beat the eggs for ten seconds really well with a fork. After that, put the milk and lemon in a little bowl and let sit. Next, add the sugar and stir until a lighter color and slightly fluffier. Then add the vanilla and oil and stir until it becomes a uniform brownish tan colour like this.

Then add half the flour mixture and stir until just combined, and then pour half of the milk and lemon into the bowl. Stir, and add the other half of flour. Finally, add the last bit of butter milk and stir well.Β Next,Β take the cinnamon and add to the batter. Stir it in just enough to make it a pretty swirl and then get ready to fill the pan.

To fill the pans, put one spoonful of batter in the bottom of each wrapper, followed by a spoon full of the cinnamon sugar. Repeat this until all the cupcake wrappers are filled three quarters full. Then put in the oven to bake for 12 – 20 minutes, or until a toothpick inserted comes out clean. For best frosting results, let them cool out of the pan for two hours.

To make the frosting, first put the butter and cream cheese in a bowl and mix on low until well combined. Then add one cup of the powdered sugar and mix well. Continue adding one cup at a time until all the powdered sugar has been added. Then add the vanilla and put in the fridge until ready to frost. Once you are ready to frost your cupcakes, put the frosting in a piping bag and you’re good to go. Here are some photos of me frosting the cupcakes.

Cupcakes:

  • 1 1/4 cups flour
  • 1 1/2 teaspoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable, canola or extra light olive oil)
  • 1/2 cup milk
  • 1/2 tsp lemon juice.
  • Frosting:
  • Β½ cup (1 stick/8 Tablespoons) unsalted butter (set at room temp about 10 minutes, but should still be cool)
  • 8 oz. cream cheese (directly from fridge)
  • 1 teaspoon vanilla extract (always use pure vanilla extract if possible)
  • 4 cups powdered confectioners sugar.

Instructions

  1. Preheat oven to 350*F.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  3.  In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
  4.  Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
  5.   The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
  6. Bake cupcakes in pre-heated oven for 12-14 minutes.
  7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

I would like to give credit to the original creator of these recipes, the owner of Glorious Treats. Here is the link to the recipe I used. This is her vanilla cake recipe that I turned into the cinnamon bun flavour and her frosting recipe, and I do not claim to have come up with these recipes.

For the frosting:

Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.

Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Add a little milk if you want too, and then beat until fluffy, about 1 minute.

Life Update: Going great, with a side of freshly cooked sunburn. We went to the pool and stayed for three hours in the middle of the day. It was fun! I only regret the sunburn, but swimming was very nice.