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
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.