Cinnamon Roll Cupcakes with White Frosting

I am a fan of cinnamon rolls, but for some reason I don't get to enjoy them too often. My favorite cinnamon roll at the moment is the Pecanbon from Cinnabon. It is topped with caramel and pecans. That is good enough for me.

Cinnamon rolls have always had an association with Fall for me and some of my favorite smells in the kitchen are nutmeg and cinnamon. I have baked cinnamon roll flavored cupcakes and topped them with a white frosting.

The frosting can work on a variety of cupcakes from red velvet to chocolate.  The ingredients are fairly simple and the bake time is minimal. You can see how fluffy and smooth the frosting is. A special ingredient can take the credit for this, light corn syrup. It adds an elasticity to the frosting and aids in it being so smooth.



Cinnamon Roll Cupcakes

Yield - 16 cupcakes

Ingredients:

1/2 cup butter (room temperature)
3 eggs (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk (I used 2%)


White Frosting

Yield - Frosts 16 cupcakes

1 cup Crisco vegetable oil shortening (In the blue can)
3 cups powdered sugar
1/2 or 1 cup granulated sugar (depending on how sweet you want the frosting)
1 1/2 teaspoons vanilla
4 tablespoons milk (I used 2%)
2 teaspoons light corn syrup
Pecans bits (optional)



Instructions:

Preheat oven to 350 degrees. Line 12 count muffin pan with cupcake liners or spray the pan with non-stick baking spray.


For the cinnamon roll cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar
4. Add pure vanilla extract and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Bake for 18-20 minutes or until toothpick is inserted in center in comes out clean.
7. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.


For the white frosting:

1. Using a stand mixer and paddle attachment beat Crisco shortening on medium speed until creamy.
2. Add powdered sugar and granulated sugar on low speed until combined.
3. Add pure vanilla extract and milk. Beat on low speed until combined.
4. Add light corn syrup. Beat on low speed until combined.

I hope that you enjoy these cupcakes. You will definitely enjoy how your residence smells while baking them. Have a great Monday.


If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!


Notes:

Cupcakes can be stored at room temperature in an air tight container for 2 days. Refrigerate any left overs. 

As mentioned above, the addition of light corn syrup to the frosting aids in the elasticity and fluffy texture.

White frosting recipe adapted from bhg.com. 



Savor The Baking,

Chineka