Let The Cupcake Madness BEGIN!!

Enough talk and excuses- it’s finally time for you to see what has been coming out of my kitchen! Please expect frequent cupcakes over the next couple weeks:)

Make them and eat them all.

Do it.

Thanks and you’re welcome.

Do you want to know a secret?

Most of the cupcakes I’ve made have been doctored cake mixes!!!

I realize that as a baker I’m supposed to be anti-cake mix, yadda yadda yadda. But I can’t! I made a FANTASTIC recipe (come back tomorrow) that has made me PRO doctored cake mixes!!

Largely due to that cake, most of the cupcakes I’ve made recently are doctored cake mixes. They are SO delicious and insanely easy.

I’ve been using a recipe book called “The Cupcake Doctor.”  In this book she has so many different kinds of cupcakes (and all homemade frosting) that no one would even know they’re from a cake mix unless you told them!

First up?

Cinnamon Toast Cupcakes

with Cinnamon Cream Cheese Frosting!

from the Cupcake Doctor book

Cupcakes:

• 24 cupcake liners
• 1 18.25 ounce box of plain yellow cake mix
• 1 3.4 ounce vanilla instant pudding mix
• 1 1/4 c. whole milk
• 3/4 c. vegetable oil
• 3 large eggs
• 1 T. ground cinnamon

Frosting:

• 1 package reduced fat cream cheese, at room temperature
• 4 T. butter, at room temperature
• 3 c. powdered sugar, sifted
• 1 t. ground cinnamon
• 1-3 T. cinnamon/ sugar for sprinkling

Directions

Preheat oven to 350 degrees. Place cupcake liners in pan.

Combine cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl. Blend with electric mixer on low-speed for 30 seconds. Scrape down sides then mix on medium for 2 minutes more.

The batter should look thick and well combined.

Spoon 1/3 c. batter into each lined cupcake cup.

Fill the cups 3/4 full. Remove empty cupcake liners. Place pans side by side in oven.

Bake 18-22 minutes or until cupcakes are golden and spring back when lightly pressed with your finger. Let cool in pans for 5 minutes.

Use a plastic spoon and carefully and quickly remove the cupcake from the pans.  Let cool completely on wire racks.

Prepare the cinnamon cream cheese frosting in the meantime.

MAKE SURE that you butter and cream cheese are at room temperature! Otherwise any cream cheese frosting will be RUINED!! (Believe me! I had a run in with chunky icing – gross.)

If needed, you can pop the butter in the microwave for 7 seconds until soft and pliable.  You can also unwrap the cream cheese and pop it in the microwave too. However, it is best if you are able to leave it out for a few hours before making.

Place cream cheese in mixer and beat it very well.  Add butter and beat in very well until both are smushed to smithereens!! Or just well combined:)

Sift powdered sugar and add in, blending with mixer on low-speed until the sugar is well incorporated, about a minute.  Add the cinnamon and then increase the mixer speed to medium and blend the frosting until fluffy for a couple of minutes more.

Apply frosting liberally, spreading it out with a knife or the back of a spoon. Sprinkle with the cinnamon/ sugar mixture:) Place in the fridge for about 20 minutes or until the frosting sets. They are now ready to eat!!

Store cupcakes in a cake saver at room temperature for up to 3-4 days or in the refrigerator for 1 week. You could also freeze them, wrapped in aluminum foil for up to 6 months. Thaw the cupcakes overnight in the fridge before serving. (Has anyone frozen cupcakes before? I am intrigued and would love to know how it works!!)

And just in case you were wondering… since these are called Cinnamon Toast Cupcakes, they are COMPLETELY appropriate for breakfast!!

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