Hello friends! This is Hannah up in hurr. I am setting aside a very compelling reading on the formation of spongy bone (ew spongy) to talk to you about 2 crucial things! One is actually more crucial than the other in terms of…well…the world. So we’ll talk about that first.
Last week, thanks to the wonders of the Twitter-verse and La Casa de Sweets, I found out about an online bake sale hosted by Amanda at Kitchen Misfit. Amanda is part of Team in Training, and she’s currently training for the Boston Marathon. She’s hosting this bake sale to raise money for the Leukemia and Lymphoma Society, and I think this is absolutely wonderful! You can read about her training and why she’s doing this on her site.
Now, in true me fashion, I discovered this bake sale precisely 37 minutes before the deadline to submit baked goods for auction. The first 2 things that came to mind were challah and monster cookies. Not sure why. But regardless, that’s what I’m contributing. There are a bunch of other baked yumsies from plenty of fantastic bloggers! PB&J Bars, Cookie Dough Truffles, Paleo Crunch Granola… Check out the list here and place your bids! (Just leave a comment with your email and the amount. Bidding closes on the 28th, and Amanda will let you know if you’ve won and how to make your donation.)
So, that’s the more crucial part. Help fight cancer!
Less crucial…Cinnamon Roll Cupcakes.
I made these for my friend Lewis’ birthday because one time very briefly in passing for a split second he mentioned that I should make them. I may not remember important things (password for wordpress. answers to test questions. which side of the car the gas thingy is on.), but if you ever so much as whisper a baked good you want/like/saw/dreamed about…I’ll file that away.
Hopefully by the time your birthday rolls around, you haven’t done something horrendous like drink my last diet coke, and I’ll make it for you.
Such was the case with Lewis. In fact, he’s been so nice to me, he let me force him to have a joint birthday party with me. That sounds weird I know (force to have a party whaaaaa?), but Lewis is very modest and doesn’t understand why we want to CELEBRATE his BIRTHDAY. One of thooooose types. But we love him all the same.
I used Confessions of a Cookbook Queen‘s post about Cinnamon Roll Cupcakes for inspiration and took it from there. Simple yellow cake and a tweaked cream cheese frosting recipe from The Buttercup Bake Shop Cookbook, a little brown sugar here, some there, and magic! Cupcakes! They legit smell like cinnamon rolls too. Cray cray.
The only thing I regret is not buying a box of Cinnabon cereal (mind blown in the grocery store the other day when I saw that) to sprinkle over the tops like baby cinnamon roll sprinkles.
Cinnamon Roll Cupcakes with Cinnamon Cream Cheese Frosting
Makes 24 cupcakes
1 cup (= 2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/2 cups self-rising flour
1 1/4 cups unbleached all-purpose flour
1 cup whole milk
1 cup light brown sugar
2 tsp cinnamon
1 8-oz package cream cheese, room temperature
1/4 cup (= 1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup light brown sugar
1/4 cup (= 1/2 stick) unsalted butter
1 tsp cinnamon
1. For cupcakes – Preheat oven to 350F with a rack in the middle position. Line muffin tin with muffin cups.
2. In a small bowl, mix together 1 cup light brown sugar and 2 tsp cinnamon. Set aside.
3. In a large bowl or the bowl of a stand mixer, beat the butter and granulated sugar on medium high until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time, incorporating completely between each addition. Beat in the vanilla.
4. In another small bowl, mix together the self-rising and all-purpose flour. Add the flour mixture to the batter in 3 additions, alternating with the milk (start and end with the flour), mixing just until combined after each addition.
5. Fill each muffin cup about 1/3 full with batter. Sprinkle about 1/2 to 1 tsp of the brown sugar-cinnamon mixture over each muffin cup (you should use about half of the mixture). Use the rest of the batter to finish filling the muffin cups. Sprinkle the remaining brown sugar-cinnamon mixture over the muffin cups.
6. Bake for about 17-20 minutes, until the cupcakes spring back a little when pressed lightly. Let cool in the pan on a wire rack for about 5 minutes, then remove the cupcakes from the pan to cool completely on a rack.
7. For frosting – In a large bowl or the bowl of a stand mixer, beat together the cream cheese and butter on medium-high speed until fluffy, about 3 minutes. Beat in the vanilla and cinnamon. Gradually add the powdered sugar, beating on medium speed, until it’s all added. Beat the frosting on medium-high for about 2 minutes. (If you want a stiffer frosting, add more powdered sugar; for a thinner frosting, add a little milk.) Cover and refrigerate frosting until ready to use.
8. For glaze – In a small saucepan over medium heat, melt together the butter, brown sugar, and cinnamon until just pourable.
9. Assemble – Frost the completely cooled cupcakes as desired. Drizzle the glaze over the tops of the cupcakes (mine was just cool enough to pipe) and refrigerate immediately to set the glaze. (If you chill the frosting before using it, the glaze should set as soon as it hits the cool frosting.) Cupcakes will keep, covered, in the refrigerator for 2 days.
Happy birthday again Lewis!!
Don’t forget to go bid on some baked goods! Thanks for reading, happy baking!