Cinnamon Roll Cupcakes

By carvalhohm

Ingredients

• 1 box yellow cake mix, plus ingredients on back of box
• 1 small box sugar free/fat free vanilla pudding mix
• 1 cup brown sugar + 1 1/2 tsp cinnamon, combined
• Cream cheese and glaze (recipe and ingredients follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 2 muffin tins with 24 paper liners. In large bowl, prepare cake mix according to package directions. Blend in pudding mix until combined. Scoop one spoonful of batter into each muffin cup. Sprinkle with brown sugar mixture. Cover brown sugar sprinkle with another scoop of batter (your cups should be about 2/3 full). Sprinkle with additional brown sugar mixture. Using tip of butter knife, swirl brown sugar mixture into yellow cake batter. Bake, approximately 16-18 minutes or until toothpick inserted into center comes out clean. Cool completely.

Cream Cheese Frosting:

1 8oz pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
2 tsp milk
Approx. 4 cups powdered sugar

1. In bowl of stand mixer, beat together cream cheese, butter and vanilla until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time. If frosting becomes too stiff, add milk, one teaspoon at a time. Frosting should be stiff but spreadable. Pipe onto cooled cupcakes.

Brown Sugar Glaze:

1/2 cup brown sugar (I used light for all the brown sugar in this recipe, but dark works if you want a deeper flavor)
1/2 tsp vanilla extract
2 tsp milk

1. Whisk together all three ingredients into smooth and combined. Using small spoon, drizzle glaze onto frosted cupcakes and let stand to harden glaze. Keep frosted & glazed cupcakes in fridge.