Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

Preheat oven to 350*F and bake for 18-20 minutes. yield 2 dozen 

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

2/3 cups butter

2 eggs

1 ¾ cups granulated sugar

1 ½ teaspoons vanilla

1 ¼ cups milk

¾ cup of packed brown sugar

2 ½ teaspoons of cinnamon

1/3 cup chopped pecans or walnuts (optional)

Eggs and butter need to be room temp so leave out for about 30 minutes or so before combining into the recipe.

Mix dry ingredients in a large bowl and set aside.  Cream butter into the mixture and gradually add sugar to the butter until fluffy. Add egg one at a time, beating well after each addition. Add vanilla, and beat in flour mixture and add milk alternating until fully mixed.

Add about a cup of the mixture to muffin pan making about a dozen cupcakes.

Cinnamon topping:  Add butter to cup and add a tablespoon of sugar, cinnamon mixture and mix together. Sprinkle over top of cupcake before baking.

Cream Cheese Frosting:

½ cup of butter

8 oz cream cheese

2 teaspoons vanilla

5 ½ to 6 cups powdered sugar

Butter and cream cheese need to be room temp before combining.