Allow the Butter and Eggs to stand at room temperature for at least 30 minutes
Pre-heat the oven to 180 deg C (350 deg F) – Line two 12-hole muffin pans with cupcake liners
Mix the Flour, Baking Powder and salt together – put aside
Combine the Brown Sugar and Cinnamon in a small bowl – put aside
Beat the Butter until creamy (about 30 seconds) – gradually add the Caster Sugar, little at a time, whilst beating on medium continuously until light and fluffy – add the Eggs, one at a time, beating well after each addition, beat in the Vanilla
Add the Milk and Flour mixture alternatively to the Butter mixture – beat only until combined (the batter will look curdled)
Spoon a tablespoon of batter into each cupcake liner – sprinkle over about one teaspoon of the Brown Sugar/Cinnamon mixture – Top with remaining batter and finally sprinkle the leftover Brown Sugar/Cinnamon over the top
Bake 18 – 20 minutes – remove from oven and cool completely on a wire rack
FROSTING: Using a large mixing bowl, beat the Butter on high for 30 seconds – add the Vanilla and Salt – gradually add 4 cups Icing Sugar – beat in the 1/4 cup Whipping Cream – beat in the remaining Icing Sugar – if needed add additional Whipping Cream until frosting is light and fluffy. Spread or pipe Frosting over the completely cooled cupcakes and serve
Nutrition Facts
Cinnamon Roll Cupcakes
Serving Size
1 Cupcake
Amount per Serving
Calories
409
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
5
g
Cholesterol
55
mg
18
%
Sodium
129
mg
6
%
Carbohydrates
68
g
23
%
Sugar
56
g
62
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.