I've never been a huge cake person, as I prefer brownies, ice cream, cookies, and cheesecake, but these are freaking amazing - FREAKING AMAZING! Not only is the frosting moist and creamy, but so is the cupcake. They are sweet without being too sweet and it is almost impossible to eat just one. Consider yourself warned.
Recipe courtesy Cupcakes from the Cake Mix Doctor by Ann Byrn.
INGREDIENTS
CAKE
1 pkg (18.25 oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
1 1/4 C milk
3/4 C vegetable oil
3 large eggs
1 Tbl + 1/4 tsp ground cinnamon
1 Tbl sugar
CINNAMON CREAM CHEESE FROSTING
1 pkg (8 oz) cream cheese, softened
4 Tbl butter, softened
3 C powdered sugar
1 tsp ground cinnamon
DIRECTIONS
Mix cake mix, pudding mix, milk, oil, eggs, and 1 Tbl cinnamon. Fill lined muffin pan about 3/4 full. Bake 18-22 minutes at 350 degrees. Allow to cool prior to frosting.
Mix cream cheese and butter in a large bowl, slowly add powdered sugar and cinnamon until completely combined.
Mix 1 Tbl sugar and 1/4 tsp cinnamon for sprinkling.
Use cinnamon cream cheese frosting and them top with cinnamon sugar mixture. Eat and enjoy!
Mix cake mix, pudding mix, milk, oil, eggs, and 1 Tbl cinnamon. Fill lined muffin pan about 3/4 full. Bake 18-22 minutes at 350 degrees. Allow to cool prior to frosting.
Mix cream cheese and butter in a large bowl, slowly add powdered sugar and cinnamon until completely combined.
Mix 1 Tbl sugar and 1/4 tsp cinnamon for sprinkling.
Use cinnamon cream cheese frosting and them top with cinnamon sugar mixture. Eat and enjoy!
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