These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning! These are an absolutely perfect treat for a breakfast party or a brunch!
(makes 24 cupcakes)
- One boxed yellow cake mix (with oil, water and eggs to make according to package)
- 1 c. heavy whipping cream
- 2 T. ground cinnamon
- 6 T. packed brown sugar
- 3 1/2 c. powdered sugar (divided)
- 2 sticks of unsalted butter, room temp
- 2 sticks of salted butter, room temp
- 2 T. clear vanilla flavoring
- Make your filling first so it can cool while your cupcakes bake.
- Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly. Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
- Make 24 cupcakes according to the directions on whatever box mix you choose to use. (I like Duncan Hines)
- Use a small paring knife to cut a small cone out of the top of each cupcake.
- Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
- Beat on medium speed until well combined and creamy.
- Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake. You should have some filling left at the end- set this aside to drizzle on the top after frosting.
- Make your buttercream frosting by placing all 4 sticks of (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
- Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
- Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.
These cupcakes are best served shortly after they are made (like cinnamon rolls are!) If you need to make them in advance, keep them refrigerated (because of the cream filling). Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.
My thoughts: You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it? This is one of those recipes for this blog. These are one of my very favorite creations thus far. Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings. These cupcakes have gotten rave reviews with everyone I know. The only negative comments I’ve heard have been from people who say there’s too much frosting/filling. If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half. As for me…bring on the gooey sweet happiness!!! I really REALLY hope you get a chance to try these –if you do, let me know what you think! Enjoy! -r
9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!) I just ordered it and I’ll let you know what I think. If you want to check it out yourself click here: Cupcake Corer. So fun…!