Tag Archives: cinnamon roll

Easy Cinnamon Roll Cupcakes with Cream Cheese Frosting~ and a GIVE AWAY!!!!

Posted on March 20, 2015 by Ruthanne

The easiest “cupcakes” you’ll ever make- plus the yummiest cream cheese frosting ever!

This recipe has a story (and my very first give-away on easybaked!!!)

Awhile back, a lovely lady named Karin emailed me with a dilemma. She had recently started a business called Baketown Girls, making products for use in the kitchen. She hired a designer to create her logo and product labels, but a short time after receiving her product she was googling “cupcakes” and immediately saw a photo of our Strawberry Lemonade Cupcakes, and realized that her designer had stolen my photo for use on her product. Sigh. I cannot even tell you how many times that photo (in particular) has been stolen- people email me all the time about seeing it on products and logos. I’ve thought about slapping watermarks across all of my photos, but that’s just so SAD. I just shake my head and wish the world was a better, more honest place.

In any case, Karin felt bad, and offered to send me her product to try out. I’ve never use silicone cups (and actually never understood why you would use silicone cups), so I agreed.

About a week later, I got a box with 3 sets- one for me and 2 sets to give away to you all! More about that later.

I didn’t know how I would use them. I figured I could try making cupcakes in them, but (to be honest) my favorite part of cupcakes is matching fun liners with the cupcake recipe and these came in 6 colors which meant that no matter what, I’d be stuck with a variety of those colors. My other question- how do you give these away? I give away 99% of my blog desserts. Do I give away unwrapped cupcakes? That seems odd. And messy.

The day after I received this package of silicone cups I needed to make a batch of cinnamon rolls from one of those refrigerated tubes. I opened it (which is always a traumatic experience when it explodes open) and was ready to set them on a cookie sheet when I thought, “I should bake these in those silicone cups”. I sprayed 10 cups with non-stick spray and squeezed each roll into a circumference that would sit in the bottom of each cup and baked them according to the package.

They were AMAZING! They came out looking like little cupcakes and they were so much more moist than when they are baked on a cookie sheet.

I was genuinely surprised. I removed them from the cups, drizzled them with the provided icing and took them along with me to the event I was attending. People loved them.

I knew that if I added my favorite cream cheese icing on top that they would be even better….

They are cute in the colorful cups, but easily lift right out and can be served without the cups too. I’m a big fan of that, because I can bring them to events and not worry about tracking down my silicone cups.

Here’s how we made these cute little treats:

INGREDIENTS:

2 tubes of refrigerated cinnamon rolls- just the basic kind- not the super-sized jumbo rolls (makes 16-20 rolls, depending on the brand you use. I tried 2 brands, Pillsbury and a generic store brand, and both worked great)
4 oz (1/2 package) cream cheese (softened)
1/4 cup of butter (softened)
1/2 teaspoon vanilla
dash of salt
2 cups powdered sugar
1/2 cup white chocolate chips (melted)

DIRECTIONS:

Preheat oven to temperature required by package of rolls.
Set appropriate number of silicone cups on a cookie sheet with edges, and spray lightly with non-stick spray.
Open tubes of dough and squeeze each roll into a taller, smaller diameter size so that it will sit flat on the bottom of each cup.
Set each roll into individual cups.
Bake according to package (watch to make sure you don’t over-bake)
Serve warm with provided icing drizzled on top, OR cool and top with cream cheese icing:
On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
Gradually add powdered sugar, beating until smooth.
Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
Add melted white chocolate to icing and beat on low until completely combined.
Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cinnamon rolls.

Aren’t they fun?!?

Ok- so I have 2 extra sets of cups that I’d love to share with my readers! I looked into the various “raffle” sites available to host give-aways and they all seemed so complicated. I decided I will just do this myself.

Only 2 things I’d love to have you do (I can’t require them, but it would make me super happy!!):

1. Follow Easybaked here, by subscribing in the sidebar.

2. “Like” Easybaked on Facebook (here)- and COMMENT under this recipe. I will choose my winners (TWO of them) randomly from comments on Facebook under this recipe- so you actually do have to comment to be entered).

This is available for all readers in the United States (or readers who can have these cute little cups shipped to a US address).

The contest begins NOW and ends on Monday, 3-23-15 at 11pm. Good luck!!

PLEASE NOTE: THIS CONTEST IS FINISHED 🙂 Cups have already been given away!

A special thanks to Karin for providing us with these fun cups to give away. Stay tuned for another fun use of these next week here on Easybaked!

If you don’t end up winning, you can find them at this link on Amazon.com:Baketown Girls Silicone Baking Cups.

Love cinnamon? So do we! Try some of our other yummy cinnamon recipes by clicking on a photo:

23 Comments

Posted in Cupcakes and tagged best, breakfast, cinnamon, cinnamon roll, cinnamon roll cupcakes, cinnamon rolls, cream cheese frosting, cream cheese icing, cupcakes, dessert, recipe, refrigerated cinnamon rolls. Bookmark the permalink.

A collection of mini cupcakes and a fundraiser for FUSION!

Posted on November 12, 2012 by Ruthanne

This post is a mid-week collection of cupcake recipes and a celebration for my friend Josh who is a missionary in Slovakia. Those of you who have followed my blog for awhile will remember my lack of recipe posts for several weeks every summer because I travel to Slovakia to work with a mission organization called Josiah Venture. This organization helps local churches reach teenagers with the message of God’s love for them. Two of the ways they do this is through English camps (Americans going and teaching English–which is how I’ve been a part) and also through teaching music at camps. My friend Josh heads up the music portion of this ministry in Slovakia. After camps, he is able to go into schools and start clubs that teach music theory and also various instruments. Many of the kids he works with come from really difficult home situations and they call Fusion “family”.

Easybaked was able to come alongside Josh for a fundraiser for Fusion this past weekend. He hosted a coffeehouse and we helped provide (800!) mini-cupcakes in 8 different flavors. It was such a great time to hear about what God is doing in Slovakia though Josh and Josiah Venture, and a lot of support was raised to help him in his work.

I rarely stray from simply sharing my recipes here, but I just had to give a shout-out to Josh and his hard work with these teens. If you’d like to know more about him just click here. You’ll be taken to his home page with Josiah Venture and also connected with his blog.

Thanks for giving your life here up to serve God far from home Josh!!!!!

Now cupcakes……

800 would have been impossible to do alone I think (how do bakeries manage?!?) So I enlisted 7 friends to help. We had a training session in making butter cream and piping it and WOW—they did such a great job!!!!

These were our practice cupcakes….which we promptly ate up!

The night of the event we brought all of our unfrosted cupcakes to the venue and piped and decorated there– it ended up being a lot of fun to do them all together:

The eight flavors of cupcakes came either directly from the pages of easybaked- or they were inspired by a recipe here. Since we are racing toward the holiday season, I thought I’d share each of the recipes with you in a unique way– with free printable recipe cards. That way you can make them and share the recipe with your friends and family! Fun!!

Click on the photo to be taken directly to the easybaked recipe that inspired the mini-cupcake. Click on the words “recipe cards” under each photo to get a pdf that you can print and share.

Red Raspberry Minis — recipe card Andes Mint Minis — recipe card

Caramel Apple Minis — recipe card Cinnamon Roll Minis — recipe card

Strawberry Lemonade — recipe card Bubble Gum Minis– recipe card

Chocolate Ganache Minis–recipe card Wedding Cake Minis —recipe card

The very last recipe wasn’t inspired by any recipe in particular, so if you click on the photo you will simply get….a photo. Sorry about that! My apologies also for the photography ~ my iphone did all of the work on this post 🙂

I hope you enjoy this collection of cupcake recipes and cards~ and thank you for allowing me to share a little bit of my heart with you in this post! Back soon– in the meantime….enjoy! ~r

26 Comments

Posted in Cupcakes and tagged andes mint, baking, bubble gum, butter cream frosting, caramel apple cupcake, chocolate, cinnamon roll, cupcake recipes collection of cupcake recipes, cupcakes, free recipe cards, gluten free cupcakes, printable recipe cards, recipe cards, strawberry lemonade cupcake, unique cupcakes, vanilla, wedding cake cupcake. Bookmark the permalink.

Cinnamon Roll Cupcakes

Posted on September 8, 2012 by Ruthanne

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)

INGREDIENTS:

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

DIRECTIONS:

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…!