Cinnamon Roll Cupcakes, filled with Sweet Cream Cheese Vanilla Maple filling and topped with a Cinna
Take a moment of silence people, the most beautiful thing you've ever seen. These cupcakes are absolutely amazing!! They really do remind you of a cinnamon roll.....just.....only in a cupcake form! Super easy to make too. These will surely be a hit for the holidays.
Here's how I made them!
5 Tbs softened butter
6 Tbs brown sugar (packed)
½ c sugar
Pinch of salt
2 teaspoons ground cinnamon
2 Tbs good maple syrup, I used Vermont
1 tsp vanilla extract
1 ¼ c all purpose flour
1 ¼ tsp baking powder
½ c whole milk
5 Tbs buttermilk
1 package cream cheese (8 oz)
½ tsp vanilla extract
1 tsp good maple syrup
2 tsp powdered sugar
1 stick of butter softened
½ c powdered sugar
3 tsp good maple syrup
1 tsp vanilla
1 tsp ground cinnamon
¼ c heavy cream
** BEFORE DOING ANYTHING! Make sure all ingredients are at room temperature!
Extremely important for these cupcakes. **
Preheat oven to 350 degrees and line a cupcake pan (12) with cupcake liners, set aside.
For the cupcake batter, beat the butter until fluffy then add in the sugars, salt, cinnamon, syrup and vanilla.
Next add the flour and baking powder. As soon as the batter starts to come together, slowly add in the milk, following with the buttermilk.
Mix only until just combined and fill each cupcake liner halfway up.
This batter makes 12 cupcakes so whatever you’re left over with divide between the 12 cupcakes. They do not rise much.
Bake for 15-18 minutes, check with toothpick for doneness.
While the cupcakes are baking start on the filling. Take the cream cheese and microwave until very soft and almost liquidy, about 30-45 seconds.
Add the vanilla, syrup and powdered sugar and mix until well combined. The consistency should be more on the liquid side, so we can fill the cupcakes easy. Set aside.
For the buttercream, beat the butter until light and fluffy, add the sugar, syrup, vanilla and cinnamon and beat until well combined.
Beat on medium-high speed, then slowly add in the heavy cream. This may take a few minutes until you see a fluffy buttercream appear.
If your buttercream starts to look lumpy just keep beating, this happened to me, only a few more minutes of high beating did the trick. If it still does not come together, take an ounce of white chocolate, microwave until melted and slowly add to your buttercream. The reason this lumpy-ness happens is because of the different temperatures in the dairy. It is very important that all ingredients are room temperature.
When cupcakes are done, let cool completely.
Once completely cooled poke your finger in the center of each cupcake and press down towards the bottom. This creates the hole we need to fill with the cream cheese filling.
Fill each cupcake, generously!
When done, pipe each cupcake with the buttercream.
Dust with cinnamon and there you have it, your own cinnamon roll cupcakes!!
Enjoy my friends!!!
Servings: 12 cupcakes
Bake time: 15-18 minutes