Cinnamon buns: now in convenient cupcake form

Cinnamon roll cupcakes

Have y’all missed my cupcake posts?

I’ve sure missed writing them.

Mostly because when I was writing them, I was baking them — and eating them.

And I really do miss eating them.

As I continue on my healthy-eating journey, sweets aren’t banned . . . but they’re certainly not encouraged. Like all things, I’ve learned that moderation is key — and I’m proud of the success I’ve already had by limiting my snacking, introducing more fruits in my diet and majorly monitoring my portion sizes. I’ve cut out most carbs and started eating a healthy breakfast every morning, and the results? Well, I fit in my favorite jeans again. And though it’s not about what I’m seeing on a scale, it feels good to just . . . feel better.

But sometimes a girl needs a cupcake.

I spotted this recipe on Cupcakes For Breakfast before Christmas, and guys? You can totally eat this cupcake for breakfast. Because it tastes exactly like a cinnamon bun, and everyone knows those are perfectly acceptable, sweet and amazingly delicious ways to start the day.

With a cream cheese topping, you’re going to fight friends and family off with a batter-covered stick. I made 24 of these on Tuesday night — and had six remaining by Wednesday evening. When word got around that I’d dragged myself into the office in the snow with dessert, my cupcake carrier was empty faster than I could shout, “Don’t count the calories!”

Don’t count them. This one is worth it.

Brown sugar and pecans

From above

Muffin cups

Cinnamon Roll Cupcakes

From Cupcakes for Breakfast and Better Homes and Gardens

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
2 eggs, room temperature
3/4 cup packed brown sugar
1/3 cup chopped pecans
3 teaspoons ground cinnamon
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk


Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350° F.

In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.

In the bowl of a mixer, cream butter and granulated sugar until light and fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and milk to butter mixture, beating on low speed just until combined.

Spoon about a tablespoon of the batter into each cup. Sprinkle the cinnamon mix on top of the batter, then spoon remaining batter on top until each cup is 3/4 full. Garnish tops with additional sugar mixture, if desired.

Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack. Frost with cream cheese icing (recipe here), or eat and enjoy as-is!

They are risen


Finished product

P.S. With the day o’ St. Patrick nearly upon us, don’t miss the dark chocolate Guinness cupcakes I whipped up last year. They’re delicious — and very seasonally appropriate! Plus, you can drink the leftover Guinness. So . . . you’re welcome.