Thursday, September 29, 2011

Cinnamon Roll Cupcakes

by Darla

I’m all sentimental and mushy today. I’d say sorry, but I’m not, not really. It feels good, those days when it hits me that I am, in fact, a mom.

As a step mom, there’s a lot of things I haven’t experienced, parenting-wise. I’ve never carried a child in my womb and given birth, or nursed and cuddled and bonded with the baby (although, I have cuddled and bonded with my nephews). I’ve never debated regular diapers vs. cloth, or worried about the first hair cut that would cut away those baby curls, and watched the first tooth come and go.

I’ve also never been grabbed onto and cried on because of some fear, real or imagined, in the night that makes a big comfy bed necessary for little bodies to squeeze into. Sure, we’ve always had the big, comfy bed, but never any of the littles wanting to hide out in there until the fear passed, or the sun rose…whichever came first.

Last night, Littlest Nephew came down to tell me that he was missing his momma and daddy, who are traveling for a week while I party on with the nephews. He climbed into my bed for a little while.

Obviously.

Like I could turn away that little round face with the chin all dimpled and shivering because he didn’t want to cry.

If you can do that, you’re made of steel.

Seeing as how I’m made of silk and lace, cotton candy, marshmallows, and other sugary, soft stuff, I had Littlest in my bed until about 11:00 pm.

As I sat working last night, while Littlest fidgeted and eventually dozed, I realized that in all the years that I’ve been step momming, our boy never once had an “I can’t sleep” night. He never woke up and needed comforting from a bad dream, or missed his mom (or his dad when the Hubster was deployed), he never even woke up with a sick tummy. Off to bed he went, and off to bed he stayed…by choice.

For almost 10 years now, I’ve told people how lucky I’ve been in the step son lottery. I hit the jackpot. Now, after having spent time with Littlest needing comfort again at 5:45 this morning, I realize just how great our boy is. He never deprived us of any sleep…

…and yet…

…I sure wish he had. How sweet and cozy it was to be needed like that. And how comforting that I could make the little guy feel safe again.

You know what, though? I didn’t get those things with my boy, but I did get to give him his first real bike and help him learn to ride it. I helped him learn to tie his shoes and button real buttons. I got to take him on his first real camping trip and help him discover how much he loves hiking. First team sport (hockey), first day of middle school. I was there for eighth grade graduation and the first day of high school (*sob*). I get to teach him to drive, and I got to watch him have his first girlfriend experience. I’m still the step mom lottery winner. In fact, if you want to know how I really feel, I’m the “real” mom lottery winner, too. And the things awaiting us are endless.

One of my favorite things is that I get to be the one who makes him yummy treats that he agonizes over at birthday time because he can’t decide which one he wants each year.

I have a feeling these cinnamon roll cupcakes might be added to the list for next year. Which is fine and dandy with me, because they are incredible (and incredibly easy)! Plus, there’s just about nothing I wouldn’t make for his birthday.

When I decided to make these, I wanted them to taste like a cinnamon roll, but a cupcake, too. In other words, I didn’t want it to just be a real cinnamon roll in a cupcake paper. I wanted a real cupcake with all the deliciousness of cinnamon rolls.

I decided the only way to do that was to start with a real cupcake recipe, so I went with a basic, easy yellow cake.It’s the most like a cinnamon roll flavor, but sweeter…and less bread-y. Next I had to add the cinnamon sugary goodness that is the filling of a cinnamon roll. But how? Easy…I used real cinnamon roll filling. And I swirled it int he cupcake…and it was amazing.

The end.

Wait…not quite the end yet. You probably want to see how to make these…

The cupcake part of these is a simple, fantastic yellow cake. The ingredients are unsalted butter (or margarine), all-purpose flour, sugar, sour cream, vanilla extract, salt, baking powder, and eggs.

Place one and a half tablespoons of the cupcake batter in each cupcake liner.

Use a toothpick to make a little well in the center of each one. This is where the filling will go.

For the filling, or the swirl, you’ll need brown sugar, unsalted butter (or margarine), and cinnamon (just like what’s in the filling of a real cinnamon roll).

Just melt the butter, then stir the sugar and cinnamon into it until combined.

Spoon a scant teaspoon of filling into each little cupcake well.

Using a toothpick again, swirl the filling into the batter gently.

Add another 1 1/2 tablespoons of cupcake batter on top of the swirled batter…

…and repeat the filling/swirling process.

Okay. So. These are pretty darn excellent just like this…but then I went and added icing and frosting to them. And the icing has coffee in it. Fer rillz.

The icing is filled with pretty basic ingredients: confectioners’ sugar, vanilla extract, and unsalted butter (or margarine). And the coffee. Yum.

It’s super simple to make, too. Just mix, mix, mix, and spread some (about one to two teaspoons) on each cupcake. Now, You can totally stop here and devour these in all their yumminess, or while the icing sets up…

…you can make some smooth, delicious cream cheese frosting. Either way you’re winning.

I went with both, cause really…what’s a cinnamon roll without yummy cream cheese frosting?

My cream cheese frosting is pretty simple and only has cream cheese (duh), confectioners’ sugar, unsalted butter (or margarine), and vanilla extract.

I kept the frosting on the softer side, so it doesn’t hold much shape when piped, but I didn’t want to overpower the cream cheese with lots of sugar. Plus, I think these look more “cinnamon roll-y” with the flatter, not so stiff frosting. And the sprinkling of cinnamon is the perfect final touch. :)

When everyone walked into the house the day I made these, they said, “Ooooo! It smells so good in here! Did you get Cinnabon today?”

Perfect. Response. :)

I love these cupcakes, and I think the swirly filling is the secret. It makes me happy. It makes me feel all warm and fuzzy and like I’m gonna eat a bazillion of these.

Or a bazillion and one.

Whether you make these sans icing/frosting, with just the coffee icing, or the whole kit and kaboodle, you won’t be sorry. Every single component and step to these cupcakes is simple, fast, and delicious! Enjoy!

Cinnamon Roll Cupcakes [Printable Version]
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing [Printable Version]

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Recipe by Darla

Pin It

{ 109 comments… read them below or add one }

1 Lizy b September 29, 2011 at 10:59 am

Totally going to make these today!! Can’t wait to toast you with our cupcakes!

Reply

2 Jen September 29, 2011 at 11:16 am

Hey Darla,

These look amazing and I can’t wait to make them. What is the mustache thingy (for lack of a better word) I see in all of the photos? My 14 year old is OBSESSED with mustaches and I couldn’t help but notice the thingy in the background.

Thanks! Love your blog!

Reply

3 Darla September 29, 2011 at 11:44 pm

Hi Jen, Thank you!! I had a blast making them…and eating them! ;)

The mustache background is some super awesome, adorable scrapbook paper that I found at Michaels and I’m totally in love with it!

Reply

4 Maria September 29, 2011 at 11:16 am

Oh my GOODNESS! These look DI-VINE! I am so pinning these pictures and then I’m going to make the cupcakes and then I’m going to eat them all. ALL.

Maria xx
http://www.cheekypinktulip.blogspot.com

Reply

5 Dori September 29, 2011 at 11:25 am

Wowie…I’ll have to come back and read the recipe. After I can see through the tears. We went through so much heartache having babies…infertility, miscarriages, bed rest…but I look at my two miracle babies (not really babies anymore) and I would do it all over again in a heartbeat. Even the sleepless nights/days walking in circles around a tiny apartment. Through it all I’ve realized that a mom is a mom is a mom. It doesn’t matter whether the child came out of your womb or not–as long as that child is loved and cherished! You’re an amazing Mom, Darla! Your son won the lottery as well.

Reply

6 The Hubster September 30, 2011 at 12:49 am

Dori,
What a beautiful thing to say. Thank you.

Reply

7 Monica September 29, 2011 at 11:30 am

Oh my … your post made me cry sentimental mommy-tears. Now I want cupcake cinnamon rolls – and my little boys back from their grandparents.

Thanks!

M:)

Reply

8 Sincerely Jill September 29, 2011 at 11:49 am

Drooling… wow…

Reply

9 Angela @ The Dancer Bakes September 29, 2011 at 2:00 pm

Oh my yum. These are going on the “To Make” list!

Reply

10 C September 29, 2011 at 2:35 pm

I LOVE LOVE LOVE your mustache backgrounds! Are they scrapbook paper?

Reply

11 Darla September 29, 2011 at 11:46 pm

Yes!! It’s super awesome, adorable scrapbook paper that I found at Michaels and I’m totally in love with it!

Reply

12 Candi {Keene in the Kitchen} September 29, 2011 at 2:46 pm

Oh MY!! These look sinful, no, wait, heavenly, NO, SINFUL! BOTH!! Pinned these on my pinterest cupcakes board! http://pinterest.com/keenekitchen/cupcakes-and-muffins/

Reply

13 laura September 29, 2011 at 2:46 pm

these look SO good.. i may have to try baking these. and that says a lot, because usually i don’t bake. ;)

Reply

14 Lisa L. September 29, 2011 at 3:07 pm

Yumminess!

Reply

15 Natalie September 29, 2011 at 3:43 pm

YUMMY! Cinnamon Roll cupcakes, what a fantastic combination.

Reply

16 Linda September 29, 2011 at 3:52 pm

Where did you get the mustache background??? Jelous :)

Reply

17 Darla September 29, 2011 at 11:47 pm

I found it at Michaels and I’m totally in love with it! :)

Reply

18 Justine September 29, 2011 at 6:04 pm

I am so excited to try these! I loved your cinnamon roll cookies and I’m sure these will be amazing as well!The recipes I’ve tried are so much fun to make and always get rave reviews.
Keep the ideas coming!

Reply

19 Anna September 29, 2011 at 9:36 pm

I think more than you being the lottery mom winner, your little boy is much of a winner himself. He’s so lucky to have found a mom in you…With bonus of cupcakes and sweet treats? Jackpot!

Reply

20 The Hubster September 30, 2011 at 1:14 am

Anna,
Jackpot indeed! Thank you for seeing from the outside what I’ve always seen from the inside: Darla is patient, witty, consistent, gracious, and humble. Thank you.

Reply

21 Lisa September 29, 2011 at 11:08 pm

Silly question, but can you please tell us about the mustaches in the background? Scrapbook paper?

Reply

22 Darla September 30, 2011 at 12:51 am

Not silly at all! Lots of interest in them! :) It’s scrapbook paper that I found at Michaels. It’s just too adorable and I love it!

Reply

23 Jen September 30, 2011 at 12:49 am

Umm.. YUM. My family would be thrilled if I made these. But would I have the strength to share them? And would mine look as cute? These are the questions that plague me.

Reply

24 The Hubster September 30, 2011 at 1:30 am

Don Williams Jr. said, “The road of life twists and turns and no two directions are ever the same. Yet our lessons come from the journey, not the destination”. Make ‘em. I promise, whoever you share them with will love them, they won’t judge them.

Reply

25 Ali September 30, 2011 at 4:01 am

such a moving post… emotional. I know your nephew will do just fine with you around, you seem to be a great mother. Love the cupcakes and the photos, nice blog.

Reply

26 Carol Cross September 30, 2011 at 12:18 pm

It is always great to take a moment to celebrate what we have in our lives, especially the incredible joy it is to be a parent. So thank you for reminding us of that. And, of course, those cupcakes look like a wonderful way to celebrate…

Reply

27 Lucy September 30, 2011 at 12:24 pm

Wow I love the swirling technique for the true cinnamon roll flavour – genius! These look so decadent with the icing AND frosting layers :)

Reply

28 Trisha September 30, 2011 at 2:54 pm

Awesome! This is EXACTLY what I have been looking for the past few days!!! Yum-O!

Reply

29 stacey September 30, 2011 at 7:01 pm

such a sweet post…i just had a baby so it almost made me cry! you are an awesome mom!

Reply

30 Stacey September 30, 2011 at 7:28 pm

I really want to make these! However, I will need to figure out how to do it with a white cake recipe instead of yellow. Not sure what it is about yellow cake but I am completely grossed out by it. I would rather make a treat out of a *gasp!* boxed mix of white or chocolate rather than make ANYTHING with yellow cake.

Reply

31 pam ramirez October 1, 2011 at 12:07 am

you know what you protect him all day long thats why he feels so safe….I have a step father and I consider him my dad ( I didn’t always) but he raised me and I love him.
ps I love your writing
Pam Ramirez

Reply

32 Ashley Blossom October 1, 2011 at 11:03 am

I just stumbled upon your site and I love your recipes and the voice in your writing! I’m excited to be a new member and try some of these crazy delicious treats! :)

Reply

33 Kay Weaver October 1, 2011 at 11:09 am

These are BEAUTIFUL! I’m going to make them this morning to take to our church youth’s BBQ fund raiser tonight. One quick question… Does this recipe make 12 mini cupcakes or 12 regular ones?
Like others, I was very touched by your post. My babies are both grown, one with two beautiful step-daughters of his own and the other soon to be a daddy. I miss the days when they were small – and wish I had a few of those days back. Also like others have said, being a mom is not dependent on having given birth to a child. I know plenty of women who have been mothers to children that have no biological connection, but they are mothers none-the-less. You ARE a mom and your son is a very lucky young man!
I always enjoy your blog! Have a wonderful Saturday!!
Kay

Reply

34 Darla October 1, 2011 at 2:44 pm

Hi Kay, thank you so much for you kind words. It’s been a wonderful experience, getting to be my boy’s mom. :)

As for the recipe, it’s for 12 standard cupcakes. I hope you enjoy them; they were a huge hit at my house! :)

Reply

35 Julie @ Sugarfoot Eats October 1, 2011 at 11:58 am

You really got me with the coffee icing!!

Reply

36 Sam October 1, 2011 at 2:23 pm

Honestly, I just couldn’t read it at first. Those pictures are simply so delicious that i had too see them first. All of them. I just couldn’t resist. Now I am gonna read it. But great work.

Reply

37 Meagan October 1, 2011 at 5:19 pm

I didn’t even notice the mustaches until I read the comments – too busy ogling cinnamon cupcakes. I love when you blog about your stepson, Darla, because you clearly have a very sweet, special relationship. I also love that your hubby comments too. I’m going to try bribing my hubster to do the same with some Cinnamon Roll Cupcakes.

Reply

38 Tanya October 2, 2011 at 8:06 pm

Darla, I’m a huge fan of your posts! I tried a batch of these today, and they are so tasty! I was just wondering what the consistency of the batter should be, mine ended up like a really sticky muffin batter that ended up with a really dense and crumbly cupcake. Is that how they are supposed to be?

Can’t wait for your next post!

Reply

39 Darla October 2, 2011 at 11:46 pm

Hi Tanya, Thank you for your kind words! :) As for the cupcakes, they should not have been dense and crumbly. They’re not a super light cupcake, but they shouldn’t be dense. It sounds like you may have over mixed them slightly. Of course, it could have been something else, but without knowing every detail about how you made them, it’s hard to say. Over mixing is just my best guess. I hope this is helpful.

Reply

40 Phyllis January 22, 2014 at 3:33 am

Tanya, I had the same problem- the batter was really dry and sticky. I added a 1/4- 1/2 cup of milk to the batter until it was more of a cake batter-ish consistency. They came out great. :)

Reply

41 Paige October 4, 2011 at 1:39 am

I made these today! I brought them to my girls’ book study group. They were a huge hit :) everybody loved them. I think I might have created a new craving candidate for my pregnant leader xD. The consistency was just right, they tasted fantastic. The only thing I would change is I would make them a little less buttery, but only if it wouldn’t hurt them! If not, no worries, they’re still phenomenal.

Reply

42 Tanya October 5, 2011 at 10:23 pm

I was wondering if that might have been it! Thanks for the reply!

Reply

43 Sharleen October 7, 2011 at 2:31 pm

Hi Darla! I made these today and the cupcakes themselves were amazing; however I found the frosting much too sweet for my liking; what would be the minimum amount of icing sugar to put into the frosting and still have it hold its shape? I used about 1.5 cups instead of 2 and it was so sweet my teeth ached. It could be the sugar/starch mixture of my icing sugar here. :(

Reply

44 Darla October 13, 2011 at 9:04 am

Hi Sharleen, I’m sorry the frosting was too sweet for you. Are you asking about the coffee icing or the cream cheese frosting?

Reply

45 madiha October 9, 2011 at 5:17 pm

hey there darla … i really admire ur work n follow ur wbsite everyday :D
can u plz plz plz plz plz plz plz help me with making fondant ….the one which u role on the cake plzzzzzzzzzz

Reply

46 Lorri October 10, 2011 at 11:31 am

My kids love these! I have made them 2 times in the last week. LOVE them. Thanks for sharing.

Reply

47 Rachel October 10, 2011 at 9:07 pm

I love your website, it is so cute!! Not to mention all the recipes are great! Where did you get the bowls/spoons/square plates that you photograph the ingredients in? I especially love bowls that the baking power, salt, and cinnamon are in!

Reply

48 Darla October 11, 2011 at 9:34 pm

Hi Rachel, I get my dishes all over the place, since we move so often. many times, I snag them at small local stores. Most of them are made by a company called tag, or another company called Una by Norpro, though, so you can probably find them online. Pottery Barn also tends to have great mise en place dishes.

Reply

49 Rosie @ Sweetapolita October 11, 2011 at 4:34 pm

Darla, these look beyond scrumptious. I can’t even begin to tell you how much I need these today! Your post also made me teary. Ah, yes, the joys of the sentimental :) Thanks for such a “sweet” post. xo

Reply

50 Samantha October 11, 2011 at 6:30 pm

I love love love this idea, and this is the first cupcake/icing/frosting I made completely from scratch. On that note, I’m not sure I did something right – the cupcake batter was very stiff and they fell apart in the middle. I’m going to practice, though :) Love your website :)

Reply

51 Paulina October 12, 2011 at 5:08 pm

Hi Darla!! I just made these cupcakes for my mom’s birthday and she loved them!! They tasted delicius but they werent as pretty and photogenic as yours ^.^
I also want to thank you for all the amazing recipes you share with us I have already done two and they were really really yummy, and I’m looking forward to do the hogwarts cake :)
I’ll tell you how it turns out. kisses!!

Reply

52 Josie October 15, 2011 at 10:47 am

Look delicious! Going to try making them soon – hope they turn out as good as yours!

Reply

53 biancka October 18, 2011 at 4:47 am

I just made this recipe and the cupcakes are in the oven as we speak. Since I’ve never made cinnamon rolls before I had a little question. Does the sugar have to be totally disolved for the swirl ???? I didnt do that and I am wondering if that made a little error with that. I guess I was just too impatient because they look so good and I love cinnamon rolls. If I can combine my love for cupcakes with cinnamon rolls……..well, that is just a match made in heaven :) Thank you for this recipe !!

Reply

54 Darla October 18, 2011 at 8:02 am

Hi Biancka, The sugar in the filling doesn’t have to be totally dissolved. Just like in a real cinnamon roll, it’s going to be grainy while you’re working with it, but will melt and bake into a yummy swirl in the oven. :) I hope you enjoyed them!!

Reply

55 biancka October 18, 2011 at 10:58 am

Darla….these cupcakes are delicious !! I just made a second batch (yes, they are THAT good !!! haha). Mine look nothing like yours (I think my butter is more yellow and I can’t get the filling to look like yours. Maybe I am using the wrong kind of sugar….I used dark brown sugar (the sticky kind). Do you use that kind of sugar as well or do you use demerera sugar ???). Here is a photo of my Cinnamon Rolls Cupcakes….

http://i53.photobucket.com/albums/g65/devilzlittlesister/IMG_2688.jpg

They are a big hit and I know I’ll be making these a lot more !! Thanks !!

Reply

56 Lorene October 18, 2011 at 3:18 pm

O….M….G…. making for my Girl Scouts TONIGHT!!!! Sanz coffee….sprained both ankles last week trying to keep up with them; coffee is the LAST thing they need! I ABSOLUTELY LOVE your website!!! Keep those wonderful recipes coming!

Reply

57 Lorene October 19, 2011 at 5:43 pm

Update…the girls LOVED them!!! Now I have to make 2 more batches…one for my husband, and one for the rest of my household! LOL

Reply

58 Patricia Scarpin October 20, 2011 at 7:07 am

These are genius! What a lovely idea to turn cinnamon rolls (such a favorite of mine) into cupcakes – they look beautiful and delicious.

Reply

59 outoftheframe October 21, 2011 at 11:44 am

I just made these and they smell great! waiting for them to cool before doing the frosting. Thanks for the recipie – I found it on pinterest.

Reply

60 megan m October 22, 2011 at 2:39 am

I just made these and had one with the coffee icing…oh my goodness they are amazing!!! My house does smell like Cinnabon & I can’t wait to share them tomorrow with my family! Thanks!

Reply

61 kelsi jo October 25, 2011 at 2:04 am

Fantastic! I had loads of fun making these. and they taste heavenly. My husband thinks I am ridiculously amazing. Mission accomplished!

Reply

62 Ellen November 2, 2011 at 5:25 pm

These are fantastic. Seriously! Thank you for sharing the recipe :) I wanted to also mention that I’m linking your blog in my blog, I hope that is okay! If not, let me know and I will remove it. Thanks!

Reply

63 Vanessa November 10, 2011 at 12:19 pm

Cutttttte styling!

Reply

64 jennifer November 21, 2011 at 5:02 pm

Love your site! Been oogling these for a few weeks, thinking of making them to bring for thankxgiving dinner, how do they hold up a night or two before? Does the icing ‘set’ (either one)?

thanks for sharing all your goodies!

Reply

65 Darla November 22, 2011 at 12:27 pm

Hi Jennifer, They hold up pretty good for 24 hours or so, but they start to dry out after much longer. If you want to make them ahead of time, I would suggest preparing them up until the point of baking, then cover them and refrigerate them before baking. As long as they’re covered tight, they should do well for a good 24 hours or more in the refrigerator. When you’re ready to bake them, remove them from the refrigerator and allow them to sit at room temperature for about 20 minutes, then bake as usual. I hope this is helpful.

Reply

66 Portia November 22, 2011 at 12:00 am

I made these tonight and they are amazing! Mine aren’t as pretty but they taste fantastic! Thank you for the recipe.

Reply

67 Norma November 23, 2011 at 1:16 am

OMG, my girlfriend and I just had a cupcake-stravaganza and these were the winners, hands down. They were perfect in every way… thank you!

Reply

68 Cynthia December 5, 2011 at 1:50 am

These cupcakes are AMAZING. I made a batch this evening using 2 ounce souffle cups (it yielded 24 cups). Since I don’t drink coffee, I substituted hot chocolate for the coffee in the coffee icing recipe. DELICIOUS. My husband, kids and neighbors loved them. So much easier to make than cinnamon rolls…thank you for sharing your recipe!

Reply

69 Julia December 12, 2011 at 2:31 pm

Hi!
Oh, these cupcakes are amazing! I’ve made them a couple of times for all of my friends who are studying for their winter exams and everyone has loved them. It’s a perfect cupcake to get spirits back up in the face of papers and exams! Thank you loads!

Reply

70 Sarah December 25, 2011 at 7:43 pm

Made these=HUGE success, everyone adored them.

quick question: can these be frozen? and if so for how long?

Reply

71 Darla December 29, 2011 at 12:01 pm

Hi Sarah, I think they could be frozen for at least a week or two. I’ve never frozen them, so I can’t be sure. Just make sure that the container is well sealed, and they should be fine. Also, I would wait to frost them until they were thawed. I hope this is helpful! :)

Reply

72 Kelley December 27, 2011 at 5:26 pm

I recently made these to bring to work and they went over really well! Mine didn’t look nearly as nice, as – despite trying to prepare the night before and getting up an hour earlier than I estimated I needed to be – several things went wrong and I finished them right as I needed to be heading out the door and, on top of that, the separator I used in my container partially collapsed during my walk to work, so several were slightly smushed. Still, in the end the taste is what counts! Fantastic!

(I also found out that I have an apparently distinctive trait of some sort that I was unaware of. I made 24 cupcakes, and did half with the coffee icing and half without. With went on top in my container, and without were on bottom, and I wrote as much on a small post-it, and “Cinnamon Roll Cupcakes.” That was it. No name or anything else. Still, one of my coworkers – who has only known me a handful of months now – correctly identified that I had been the one to make and bring them based solely on the fact that I did half with and half without icing. Huh.)

Reply

73 Stephanie December 30, 2011 at 9:39 am

This is probably the third time (at least) that I’ve read this post so that I can make these cupcakes….and it is the first time I noticed the mustache background. Hilarious!

Reply

74 Jen January 24, 2012 at 11:28 am

I just made these and couldn’t stop tasting the cupcake long enough to get the icing or frosting made. I guess that means I’ll have to eat another once I do so I can sample the complete package! Seriously these were so moist and flavorful by themselves, there’s nothing I would change about this recipe. Florian (Cupcake Wars) would be speechless, they’re that good!

Reply

75 Lamia February 4, 2012 at 6:12 am

hi there,

I can’t believe I found this really, because it was exactly what I came looking for when I logged in this morning et voila it was there waiting for me.
I love everything that involves cinnamon, and so I will definitely do these, however I have one question: what exactly do you mean with sour creme? Because I live in Africa and I don’t think it’s easily available in the supermarket, I mean I know what it is but there are so many versions of it. Can I replace it with something else?
thank youuuuuuu

Reply

76 Darla April 2, 2012 at 11:21 am

The best way I can help out with what sour cream is, is to direct you to it’s definition: http://en.wikipedia.org/wiki/Sour_cream I’m sorry I can’t be more helpful.

Reply

77 Laura February 11, 2012 at 5:44 pm

Where did you get the milk carafes? They are awesome!

Reply

78 Darla February 12, 2012 at 12:40 pm

I got mine from Bake It Pretty, but they’re out of business now. I believe you can still find them through Sweet Shop Lulu (http://shopsweetlulu.com/), though.

Reply

79 Alison February 13, 2012 at 9:48 pm

WOW!!!!! Those were absolutely DELICIOUS!!! YUMM!! Thank you so much for sharing! I can’t wait to try more of your recipes :)

Reply

80 Linda March 12, 2012 at 6:03 pm

Hi there,

I just wanted to check with you that it’s ok that I pinned this on my pinterest profile. Just in the interest of the recent copyright issue…

Thanks,
Linda

Reply

81 Darla March 13, 2012 at 11:03 pm

I would be very happy if you pinned my original post. Thank you again for asking. :)

Reply

82 Erin March 26, 2012 at 2:04 pm

Would this work in a mini cupcake? How long to bake?

Thanks!

Reply

83 Darla April 2, 2012 at 11:08 am

I think they’d be great as minis, but I would suggest using less if the swirl filling in each. I generally cut baking time in half for mini cupcakes, so in this case, about 9 minutes, but definitely check them with a toothpick for doneness.

Reply

84 Megan Pence @ Wanna Be A Country Cleaver April 26, 2012 at 1:53 pm

There is so much on here I want to hug you for. A) These cupcakes look insanely delicious. 2) You are a fantastic step mom (clearly). Having parents that both remarried, I realized that I lucked out and have 4 fantastic parents. All step-kids should be so lucky. High five to you and your stepson.

Reply

85 Mary June 6, 2012 at 8:21 am

Awesome cupcakes…I added a twist on the cinnamon swirl with my most recent batch – doubled the brown sugar so the cupcake has some sugary crunch!

Reply

86 Lauren July 19, 2012 at 4:52 pm

These cupcakes look DELICIOUS. I think I’m going to make them tonight! Thanks for sharing the recipe!

Reply

87 Benthe August 25, 2012 at 9:19 am

I just made these cupcakes for a friend and (ofcourse) tried one, they were so delicious, but in my opinion not so pretty. I’m more the ticker kind of frosting type of girl plus my icing got real thick. They are so delicious and I’ll still be giving them to my friend, but I probably won’t make them again.

Reply

88 Stef September 5, 2012 at 3:30 pm

This recipe was great. Easy though it is an almost gourmet kind of recipe. Looked pretty and tasted great! The only thing that I changed was I added more cream cheese to the frosting because, well, come on everyone loves cream cheese, and i felt it was just too sweet with all of that confectioners sugar. Also maybe quarter the recipe for the second frosting because I had wayyyy too much left over. Overall, I love these cupcakes!

Reply

89 Idil su September 21, 2012 at 1:28 am

Hey,

Looks amazing, i was just about tobake them butsomething seemed off. I usually use grams, but 1 1/2 cups flour is not 190 grams, and 1/2 cups sugar is not 100 grams. I will make a big batch so i wanted to ask which one is the original amount you use, cups or grams?
:)

Reply

90 Darla October 16, 2012 at 12:03 am

I measure everything out by weight, so all of the measurements listed are as accurate as possible. I measure out by cups first, them weigh, so each measurement is correct.

Reply

91 Diane September 26, 2012 at 7:30 pm

Um, I love your blog and all the recipes that you share with us, but tonight, your mom story touched my heart.While stepmom may be your title on paper, you’ve got the MOM thing down pat. Gave me goosebumps to remember how my “little” one climbd into bed with me when he felt scared/worried/sad/all of the above and how he needed his “comfort tank filled up.” Awesome you for sharing all of that with us! And, oh, BTW, awesome cuipcakes too!

Reply

92 Laura Dembowski October 8, 2012 at 12:36 pm

Those look fabulous and two frostings? OMG! How have I been without cupcakes with two kinds of frosting? Such a touching story too! It sounds like you have been a very important part of your son’s life and now your nephew’s.

Reply

93 Janie October 12, 2012 at 5:51 pm

I love these! Big hit with my son. I had the same problem as a previous poster though in that I ended up with a very dense batter and heavy cupcakes. It felt like I didn’t have enough liquid in the mix and I ran out of batter while doing the filling.

Reply

94 Sarah February 10, 2013 at 4:51 pm

I have a huge sweet tooth and my boyfriend is very picky when it comes to sweets but he ate 3 of them even before I got a chance to frost them. They turned out amazing, I will definitely be making these again soon!

Reply

95 Lizzie March 10, 2013 at 1:12 pm

Wow! These look amaaazing! Defo going to try them out!!

Reply

96 Hilary April 2, 2013 at 11:09 pm

These look so delicious!! I want to make them, but I’m lactose intolerant so I was wondering if you knew what I could replace the sour creme with so that I can actually eat them? Thanks! :)

Reply

97 shawn April 4, 2013 at 8:36 am

finally!! a cinnamon roll cupcake recipe that DOESN’T start with six cups of flour. i could never wrap my head around that much flour for a couple dozen cupcakes. this recipe is going to be PERFECT!! thanks so much!

Reply

98 Lynette April 9, 2013 at 10:20 am

These look amazing! What’s not to love? I’m going to try them with coconut flour cause I’m GF, but for my family, they can have the real deal. Umm! Love adding coffee to the frosting. Pefect!

Reply

99 TheRealMBJ April 11, 2013 at 8:09 am

I have just baked these. They are quite simply the best cupcakes I have ever made.

Thank you very much for the recipe.

Reply

100 Elizabeth April 28, 2013 at 8:02 am

Would it be weird to use plain greek yogurt instead of sour cream?? Has anyone tried that? I never use sour cream, but I always have greek yogurt on hand. Just trying to simplify things… :)

Reply

101 Aamena May 9, 2013 at 7:38 am

Hi Darla :)

I’m a HUGE Cupcake-Lover! Came across your amazing blog yesterday, while googling for a Chai Cupcake Recipe. You have thee most unique recipes :D Can’t wait to try them out! …

Reply

102 Samantha June 7, 2013 at 3:28 am

I just LOVE these! Such a brilliant idea & takes all the hassle out of making cinnamon swirls but still with all the yumminess! Just one wee query that i have…i made these last night AND AGAIN this morning ;) but both times my sugar & butter for the swirl filling wouldnt combine? The sugar went grainy & sunk to bottom & i was left with a layer of butter…not very pretty at all! I Do you have any ideas what i am doing wrong? Thank you!

Reply

103 Kim November 10, 2013 at 9:23 pm

Sounds really delicious, I love cake and cupcaked, could eat it every single day. ;) Thank you for this yummi reciepe, will bake them too soon. :)

Reply

104 Frangeska January 14, 2014 at 8:28 pm

Thanks for the recipe i made it 3 times already and it is a favor.

Reply

105 Amanda July 2, 2014 at 7:52 pm

I have been making these for probably 8 months now! Everyone always loves them. I am, however, way lazier than you! lol I use box cake, and just make the cinnamon stuff, and use vanilla store bought icing.. lol They are amazing though, and everyone always loves them.. Thanks you!

Reply

106 Kathy Cadiou August 19, 2014 at 12:01 am

i LOVED your story. I too, never had the pleasure of a baby in my womb……but am a blessed step-mom to two………they came with their dad to me at age 8 (red haired blue eyed boy) and 11 (blond hair-blue eyes girl)……both as cute as could be….. i was FIFTY, and no kids…..never really even thought about it…. nurtured my niece and nephews on my yearly vacation time and holidays…and was quite content………or so i THOUGHT….. settled in to motherhood without much calamity……been a family now for 15 yrs.
I now have the amazing privilege of being a GRAMMA…….to the sweetest little five yr. old ever born :-) He does like to crawl in our bed when he is here for his visits……..and we let him when it is not a week night….. he kicks like a foot ball player lol and grampa gets up at 3:30 AM for work….. Currently his toddler bed is in our room……so he is never alone……..but we do love the morning snuggles…. all three of us in bed …..giggling and snorting…… tee hee……….lately, he has decided that once grampa leaves for work……..it’s ok to climb in with gramma……..and of course, she permits such actions……..especially because he is growing up soooooooooo fast and soon wont WANT all that cuddling and smoochin’ stuff…. ENJOY kiddo……. each one is different…..and soon …….one of your steppers will give you a grandchild that will be as precious to you as if he were your blood…….trust me on this one ;-) <3

Reply

107 Kathy Cadiou August 19, 2014 at 12:04 am

sorry.. a couple of “foot notes” to my previous comment….
LOVE the recipe :-) and that it is all from scratch !!!! yayyyyyyyyy you ! (clap clap clap)

and as for MY two step-children……..our 25 yr. old daughter STILL wants snuggled constantly…. and my 21 yr. old son has finally come to appreciate a real hug and an “i love you” from and to his parents…. tee hee

Reply

108 Kaitlyn September 22, 2014 at 5:02 pm

Hi! I was just wondering if the cupcakes would taste just as good without the coffee icing. I want to make these for my friend’s birthday but she is not allowed to drink coffee. Would you suggest making the icing still, just skip the coffee ingredient, or skip the icing and just do the frosting?

Thanks! (Its so funny how so many people are asking about the mustache background XD)

Reply

109 Darla September 29, 2014 at 10:12 pm

Hi! If it were me, I would just skip the coffee icing altogether. :) without the coffee added, it tastes very similar to the frosting, and it saves you time by skipping it, too. :)

Reply

Leave a Comment

{ 28 trackbacks }

Previous post:

Next post: