CINNAMON ROLL CUPCAKES

Cinnamon Roll Cupcakes.

Because I like over the top cupcakes, and that’s pretty evident if you take a look at my Cupcakes section in my blog.

I just have the most fun coming up with these! Gotta love #cupcakemondays!

In any case, these cupcakes aren’t even that hard to make. They might be a little time consuming, but if you’re like me, you love spending your time in the kitchen.

Therapeutical.

These Cinnamon Roll Cupcakes are so delicious. I am full on fall baking at the moment. For the past few days, I had to put a light jacket on at night, which is the biggest indicator that fall is upon us.

Ingredients

• Cinnamon Swirl Cupcakes
• 1 1/4 cup all-purpose flour 160 grams, 5.65 oz
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/2 cup canola oil 112 grams, 3.9 oz
• 3/4 cup sugar 150 grams, 5.29 oz
• 2 teaspoons vanilla extract
• 1/2 cup sour cream 121 grams, 4.3 oz
• Cinnamon Swirl
• 1 1/2 tablespoons ground cinnamon
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• Cinnamon Rolls
• 1/2 cup warm water 90-100F 117 grams, 4 oz
• 2 1/4 teaspoons instant yeast 7 grams, 0.24 oz
• 1 tablespoon honey or sugar
• 1/2 tablespoon olive oil
• 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
• 1/2 teaspoon fine sea salt
• 1/4 cup granulated sugar 50 grams, 1.7 oz
• 2 tablespoons brown sugar 25 grams, 0.8 oz
• 1 tablespoon cinnamon
• 1/4 cup unsalted butter melted (56 grams, 2 oz)
• Glaze
• 1 cup powdered sugar sifted (127 grams, 4.5 oz)
• 2 tablespoons milk

Instructions

1. Cinnamon Swirl Cupcakes
2. Pre-heat oven to 350F.
3. Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
4. Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
5. .............................................

for full recipes please see : www.piesandtacos.com

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