Day 134 – Cinnamon Roll Cupcakes

12 Dec

Ya know, during this cold, wintery season, I cannot get enough of cinnamon or brown sugar or any combination of the two.  It just feels right!  So, I thought, why not do another take on a cinnamon roll?  That uses both cinnamon and brown sugar, and lots of ’em!  But, first, check out today Tip Thursday video!

Alright, now dig into today’s Cinnamon Roll Cupcakes (recipe below from Lady Behind the Curtain).

Cinnamon-Cupcake     Mini-Cinnamon

The cakes have a nice light texture. Not heavy at all. And just the right about of moistness cause they’re not wet either. The pecan crunch gives it a nice texture.  They have a sweet flavor but they are not as cinnamon-flavored as I was expecting. Next time I will definitely go even heavier on the sprinkling of the brown sugar-pecan-cinnamon filling/topping.

Cinnamon-Frosting-closeup

The frosting is thick enough to easily pipe, and it’s very creamy with lovely specks of cinnamon.  I could still use even more cinnamon in the frosting too. It looks like it’s gonna pack a cinnamon punch, but it isn’t as strong as I’d like. It’s a very nice, light cream cheese frosting though.

Cinnamon-Roll-Cupcake     Mini-Cinnamon-Roll

Together the cinnamon is definitely stronger. It has a very nice texture balance between the smoothness of the frosting, the density of the cake and the crunch of the filling/topping.

Cinnamon-Roll-top     Mini-Cinnamon-Roll-top

I would consider these closer to a “Coffee Cake Cupcake” than a “Cinnamon Roll Cupcake”. That’s what it really reminds me of. A nice coffee cake with cinnamon cream cheese frosting.

Halved-Cinnamon-Roll     Half-Cinnamon-top

The minis technically work, but because of the topping, they do break apart very easily and tip over when they are removed from the pan. So, I’d stick to full size.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19

RECIPE

Cinnamon Roll Cupcakes (recipe from Lady Behind the Curtain)

For the Cupcakes:
  • 2/3 cup butter, room temperature
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1-3/4 cups granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1-1/4 cups milk
For the Cinnamon Cream Cheese Frosting:
  • 1 – 8 ounce cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 5 cups confectioners’ sugar
  • 1 tablespoon milk
  • Optional-sprinkles

For directions visit Lady Behind the Curtain.

*Tomorrow: Easy Butterfinger Cupcakes*

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