I've never been a huge cake person, as I prefer brownies, ice cream, cookies, and cheesecake, but these are freaking amazing - FREAKING AMAZING! Not only is the frosting moist and creamy, but so is the cupcake. They are sweet without being too sweet and it is almost impossible to eat just one. Consider yourself warned.
Recipe courtesy Cupcakes from the Cake Mix Doctor by Ann Byrn.
INGREDIENTS
CAKE
1 pkg (18.25 oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
1 1/4 C milk
3/4 C vegetable oil
3 large eggs
1 Tbl + 1/4 tsp ground cinnamon
1 Tbl sugar
CINNAMON CREAM CHEESE FROSTING
1 pkg (8 oz) cream cheese, softened
4 Tbl butter, softened
3 C powdered sugar
1 tsp ground cinnamon
DIRECTIONS
Mix cake mix, pudding mix, milk, oil, eggs, and 1 Tbl cinnamon. Fill lined muffin pan about 3/4 full. Bake 18-22 minutes at 350 degrees. Allow to cool prior to frosting.
Mix cream cheese and butter in a large bowl, slowly add powdered sugar and cinnamon until completely combined.
Mix 1 Tbl sugar and 1/4 tsp cinnamon for sprinkling.
Use cinnamon cream cheese frosting and them top with cinnamon sugar mixture. Eat and enjoy!
Mix cake mix, pudding mix, milk, oil, eggs, and 1 Tbl cinnamon. Fill lined muffin pan about 3/4 full. Bake 18-22 minutes at 350 degrees. Allow to cool prior to frosting.
Mix cream cheese and butter in a large bowl, slowly add powdered sugar and cinnamon until completely combined.
Mix 1 Tbl sugar and 1/4 tsp cinnamon for sprinkling.
Use cinnamon cream cheese frosting and them top with cinnamon sugar mixture. Eat and enjoy!
5 comments:
These look amazing! This is one recipe I wouldnt mind trying.
Rose
Love these....haven't made them in a long time!
I cannot wait to try these! As I was reading this post for the first time, my husband came up behind me and asked what I was looking at, and when I told him he said, "You're making those. SOON."
I think I'll comply! :)
I tried these and they are wonderful!!! The kitchen smelled so-o-o-o-o good. I have one question. . . I tried to pipe the frosting with a star tip but it wouldn't hold it's shape. Just became one smooth blob - a tasty blob though! Any suggestions. I did refrigerate it for 15-20 minutes after I made it. Thanks for your help.
Refrigerate longer maybe? Make sure the cupcakes are cool and be careful on how long you hold the bag since your hands can heat it up. Mine was refrigerated over night and then I had to let it warm back up a little before piping it on.
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