Cinnamon Toast Cupcakes

This is a recipe from my new cookbook (new to me anyway) which I got from (swap books for just the cost of postage, check it out) called “Cupcakes from the Cake Doctor” by Anne Byrn.  They were a thank you for Courtney’s friend Kindra and her dad who took Courtney with them the last few days to Zions National Park to hike the Narrows.  Cort had a blast and wanted to thank them.  We asked Kindra what her dad’s favorite cookie was and she said Snickerdoodle so we decided to do a Snickerdoodle type cupcake.  So here’s the cupcake recipe below. You can find the frosting recipe under “Vanilla Buttercream Frosting” on the blog and for these cupcakes I did 1 teaspoon cinnamon extract and 1 teaspoon vanilla extract in the frosting and then I topped them with Pampered Chef Sweet Cinnamon Sprinkles.

1 (18.25 oz) plain yellow cake mix

1 (3.4 oz) vanilla instant pudding mix

1 1/4 cups whole milk

3/4 cup oil

3 eggs

1 tablespoon ground cinnamon

1 Preheat oven to 350 (325 for dark pans).  Line muffin tins with paper liners.

2  Beat cake mix, pudding mix, milk, oil, eggs and cinnamon on low for 30 seconds, scrape down bowl if needed, then beat on medium for 1 1/2 – 2 minutes.  The batter should look thick and well combined.  Scoop batter into each lined muffin cup, filling 3/4 full.

3  Bake cupcakes until they are golden and spring back when touched lightly, 18 – 22 minutes.  Cool in pans for 5 minutes before removing.

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