Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
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By
Paula Jones
Updated May 17, 2022
If you'd always wished that cinnamon rolls were eaten at every meal of the day, you'll rejoice at this clever new way to bring the tastiness of breakfast into a delightful cupcake recipe.
Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
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- Prep Time 35 min
- Total 1 hr 30 min
- Servings 18
- Ingredients 7
Ingredients
- Reynolds™ Baking Cups
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
- 1/2 cup pecans, coarsely chopped
Instructions
-
Step1Heat oven to 350°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.
-
Step2Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon 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.
-
Step3Bake about 20 to 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.
-
Step4Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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