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Cinnamon Toast Cupcakes




Source of Recipe


“Cupcakes! From the CakeDoctor” kindness of Kimberlyn






List of Ingredients



• 1 (18.25 oz.) pkg. plain yellow cake mix
  
• 1 (3.3 oz.) pkg. vanilla instant pudding mix
  
• 1 ¼ c. whole milk
  
• ¾ c. vegetable oil
  
• 3 large eggs
  
• 1 T. ground cinnamon
  
• 1 T. cinnamon sugar for sprinkling
  
• FROSTING:
  
• 1 (8 oz.) pkg. reduced fat cream cheese, at room temperature
  
• 4 T. butter, at room temperature
  
• 3 c. 10X, sifted
  
• 1 t. ground cinnamon
  






Instructions



1. CUPCAKES: Place a rack in the center of the oven and preheat the oven to 350 degrees. Line cupcake tins with liners. Set aside.
   
2. Place the cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl. Blend wit an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and blend 1 ½ to 2 minutes, scraping the sides again, if needed.
   
3. Spoon 1/3 c. batter in to each lined cupcake cup, filling it three quarters full. Place in oven.
   
4. Bake the cupcakes until they are golden and spring back when lightly pressed wit your finger, 18 to 22 minutes. Cool completely on wire racks.
   
   
5. FROSTING: Place cream cheese and butter in mixing bowl. Blend with electric mixer on low speed until combined, 30 seconds.
   
6. Add the 10X, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
   
7. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
   
8. Frost cooled cupcakes with frosting and sprinkle with cinnamon sugar.
   
9. Place these cupcakes, uncovered or in a cake saver in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
   






Final Comments


Makes 20 – 24 cupcakes.