A colleague shared this recipe with me last year and I absolutely adore it. You can make this in cake or cupcake form, and the best part is that you mix everything by hand. I love my KitchenAid mixer, but I hate having to lug it out of the cabinet each time I want to bake. My solution to this problem is having a kitchen with enough counter space so I can keep it out all the time. So far no luck, but I’ll keep putting it out there to the universe and maybe it’ll happen. *fingers crossed* 😉
Glazed Cinnamon Roll Cupcakes
- 3 cups flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
- 1 cup butter, melted and cooled
- 1 cup brown sugar (I usually use dark brown)
- 2 tablespoons flour
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon vanilla
Whisk all dry ingredients together in a large bowl. In a separate bowl, combine milk, eggs, vanilla, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into a greased 9 x 13 pan or individual cupcake liners.
Combine all topping ingredients in another bowl and mix until well combined. Let the topping sit for at least five minutes to firm up so you can drop it by the spoonful.
If using a 9 x 13 pan: Drop the topping evenly over the batter and swirl with a knife. Bake at 350° for 28 to 32 minutes.
If making cupcakes: Drop teaspoonfuls of the topping over each cupcake and swirl with a toothpick. Bake at 350° for 15 to 18 minutes.
Once the cake is done, prepare the glaze. Drizzle the glaze over the cake/cupcakes while warm.