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Cinnamon Roll Cupcakes with Cream Cheese




Source of Recipe


ROSS


List of Ingredients





2 tbsp. sugar
1/2 tsp. ground cinnamon
1 box Betty Crocker® SuperMoist® yellow cake mix
enuogh water, vegetable oil and eggs on cake mix box
2 cans (12 oz. each) Betty Crocker® Whipped cream cheese frosting
1/2 cup pecans, coarsely chopped


Recipe




Heat oven to 350ºF (175ºC) .Place paper baking cups in 18 regular muffin cups. In a small bowl, stir sugar and cinnamon; set aside. Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 tsp. cinnamon-sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter, divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect. Bake about 20 - 25 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Place frosting in decorating bag fitted with round tip #20. Starting at outer edges of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans. Makes 18 cupcakes.