Cinnamon Toast Cupcakes

I’ve had my eye on these cupcakes from the Cake Mix Doctor Cupcake book for a while now and decided to give them a try this past weekend. Now that it’s just before Thanksgiving, a cinnamon spice cupcake just seemed like the right choice and we surely were not disappointed.

In typical Cake Mix Doctor fashion, this recipe calls for various additions, like instant pudding, milk, and ground cinnamon to be mixed in with the ordinary yellow cake mix. The cinnamon gives a nice speckled look against the yellow cake batter. The icing is a simple cream cheese recipe with a teaspoon of ground cinnamon added at the end. The final step is sprinkling cinnamon sugar on top, giving a nice little crispness to each bite.

These are truly cinnamon rolls masquerading in cupcake form, from the vanilla--cinnamon flavor combination of the cake to the tangy-ness of the cream cheese icing. It gets two thumbs up from this crowd. After all, I suppose if one had to choose a disguise, a cupcake, in all its cuteness, really wouldn’t be a bad way to go.

Cinnamon Toast Cupcakes - Ingredients
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/3 ounce) package vanilla instant pudding mix
1 1/4 cups whole milk [I used skim milk and they turned out great]
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar to sprinkle on top

1. Preheat to 350ºF and line cupcake pans with liners.
2. Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
3. Mix on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
4. Spoon 1/3 cup of batter into each liner (about 3/4 full). Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes, remove cupcakes from pan and cool 15 minutes.
5. Spread Cinnamon Cream Cheese Icing on cupcakes and sprinkle with cinnamon sugar mixture.

Cinnamon Cream Cheese Icing - Ingredients
1 (8 ounce) package reduced-fat cream cheese, room temperature
4 tablespoons butter, room temperature
3 cups confectioners' sugar
1 teaspoon ground cinnamon

1. In a medium bowl, cream together the cream cheese and butter until creamy. Then gradually stir in the confectioners' sugar, then add the cinnamon and mix until everything is well combined.

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I've taken a small hiatus from the baking world, but I'm back, ready to pull up my sleeves and dive into some more sweet fun.

Comments

[Anonymous]

My daughter loves cinnamon toast, and her birthday is Friday. We decided to make these to take to share with her class.Teeth Whitening

[Tracy]

That's a great idea, and these transport really well. Hope your daughter has a great birthday!

[EAT!]

My kids love cinnamon rolls! I am going to give these a try. Thanks for the recipe.

[Barbara]

Thanks for sharing. These will be a nice change of pace from Christmas cookies! Everything I've seen on your blog so far looks very yummy -- I'll be back!