Tuesday, August 16, 2011

Cinnamon Toast cupcakes w/ Cinnamon Cream cheese frosting


1 pkg moist yellow cake mix

1 pkg vanilla instant pudding mix

1 tbsp ground cinnamon (for batter)

1 ¼ cup whole milk

¾ cup veggie oil

3 eggs

1 8oz pkg cream cheese (room temp)

½ stick butter (softened)

3 cup powdered sugar

1 tsp ground cinnamon (for frosting)

1 tbsp cinnamon-sugar


Line cupcake pan with liners (2.5in).  Preheat oven to 350*F.

Combine cake mix, pudding mix, milk, oil, cinnamon and eggs in a large bowl.  My suggestion is to use electric mixer with this recipe.  Use a ¼ cup to fill each liner.  Bake 18-22 minutes when they are golden and spring back at the touch.

While baking, prepare frosting.  Combine cream cheese and butter in a medium bowl. Add powdered sugar a cup at a time, then the cinnamon.

Let the cupcakes cool approximately 15 minutes (cool to the touch) before frosting. Sprinkle the cinnamon-sugar on top of the frosting.

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