Cinnamon Toast Cupcakes
1 18.25 ounce box yellow cake mix
1 3.4 ounce box vanilla pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 whole eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar (1 Tbsp sugar + 1/4 tsp cinnamon)
Cinnamon Cream Cheese Frosting
1 8 ounce package lowfat cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon
Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Meanwhile, prepare the Cinnamon Cream Cheese Frosting.
Cinnamon Cream Cheese Frosting: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Makes 24. Recipe from here.
For some unfortunate reason, my cupcakes fell. It happens. I don’t like it, but what can you do. More then likely I over mixed, I’d still like to think it was not my fault!