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    Cinnamon Roll Cupcakes

    • Maypurr

      Cinnamon Roll Cupcakes by Bakingdom. Moist yellow cupcakes with a cinnamon sugary swirl, topped with a sweet coffee icing and rich cream cheese frosting

    • Jessica Ortiz

      Cinnamon Roll Cupcakes with Coffee Icing and Cream Cheese Frosting - Bakingdom - this just sounds too good not to pin!

    • Christina Klopp

      Cinnamon Roll Cupcakes with Coffee Icing and Cream Cheese Frosting - LOVE that these are cupcakes with the flavors of cinnamon rolls and seriously, 2 kinds of frosting/icing? How can you go wrong with that??

    • Brooke Anne

      Cinnamon Roll Cupcakes with Coffee Icing and Cream Cheese Frosting by Bakingdom... I'll prob omit the coffee

    • Tanya LaCock

      On the menu: Cinnamon Roll Cupcakes with Coffee Icing and Cream Cheese Frosting - Bakingdom

    • Waltzing Matilda

      Cinnamon roll cupcakes with coffee icing and cream cheese frosting! Yes, please!

    • Lucy Beth 🌸🌸🌸

      Cinnamon Roll Cupcakes - AWESOME!!! I love when people mix desserts together :)

    • Jacqi // Sugar Coded

      Cinnamon Roll Cupcakes Recipe

    • Alesha Elisabeth

      Cinnamon Roll Cupcakes -Makes 12 cupcakes Ingredients FOR THE SWIRL 1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted) 1/3 cup (85 grams) brown sugar 1 teaspoon cinnamon FOR THE CUPCAKES 1 1/2 cups (190 grams) all-purpose flour 1/2 cup (100 grams) sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature 1/2 cup (113 grams) sour cream 2 eggs, at room temperature 1 teaspoon vanilla extract Coffee Icing [Printable Recipe] Ingredients 2 tablespoons (28 grams) unsalted butter, softened 1 cup (125 grams) confectioner’s sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons (15 to 30 ml) brewed coffee 1/2 recipe of Cream Cheese Frosting To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix). Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together. Add another tablespoon of batter to each cup and repeat the filling/swirling process. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

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