For Easter, Mike's aunt and uncle had us all over for Sunday brunch. Since desserts are typically what I do, I thought a cinnamon bun cupcake would be appropriate as a late morning treat. I found this recipe in a special edition Better Homes and Garden magazine, given to me so very thoughtfully by my husband. These cupcake are phenomenal! If you would like the recipe, please feel free to e-mail me.
These cupcakes were really cool to make. When I first decided to make them, I wondered how the cupcakes would get the cinnamon swirl in the middle. What is neat about these cupcakes is that the "swirl" is actually made by layering batter and the cinnamon/sugar mixture, batter first, followed by cinnamon and sugar, batter again, and topped with the cinnamon/sugar. I was fortunate that the cupcake holders I used were very sheer so that you could see the beautiful layers after they were done baking.
As for the frosting, cinnamon buns are sweet as they are, so instead of putting a swirl of frosting, I decided to just drizzle vanilla frosting over the tops. This added just the right amount of sweetness needed from the sugary frosting.
I really loved this recipe and they seemed to be enjoyed at brunch. I definitely recommend finding desserts to double as breakfast foods :)