Cinnamon Roll Cupcakes / Muffins

OK These were an amazing breakfast treat.
They are moderately labor intensive due to the swirling of the batter and cinnamon in the cups.
I am thinking that next time I will just layer the cinnamon and batter and it will work out just fine.
In the original recipe she tells you to use room temp butter and eggs.
I did not think it would be that big of a deal but it really is.  If the batter had been warmer it would not have been so hard to swirl the mix.   The cold eggs made a difference.  (who knew ;))

I skipped the coffee icing layer and cheated and used canned cream cheese icing.
I make my own cream cheese icing but in the essence of saving time I grabbed the jar of frosting and it was wonderful.  Using these cheats also cut down on dishes ;)

Fresh from the oven before icing.

Here we go....

Cinnamon Roll Cupcakes

Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing
Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

Cream Cheese Frosting * use your favorite recipe.

To make the filling:
 In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes:
 Preheat oven to 350 degrees (180 C).
 Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth.
 Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/4 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, (i used the back of a fork)

 Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick or fork) to swirl the filling and batter together.

Add another 1 1/4 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: (coffee)

 In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

* I iced when they were still slightly warm so the frosting got all melty.
They do not look as pretty as the originals but hey I'm human ;)
Happy Baking. <3

thanks to http://bakingdom.com  for the recipe.