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Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Indulge in cinnamon roll cupcakes for the perfect breakfast treat all day.
Ingredients:
  • Reynolds™ Baking Cups
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
  • 1/2 cup pecans, coarsely chopped
Instructions:
  • Preheat your oven to 350°F. Line 18 regular-size muffin cups with Reynolds Baking Cups. Mix sugar and cinnamon in a small bowl; set aside.
  • Prepare cake batter following the instructions on the box. Fill muffin cups halfway with batter. Add a generous 1/4 teaspoon of cinnamon sugar onto the center of batter in each cup, then top with the remaining batter evenly divided among the cups. Use a toothpick to swirl the batter in each cup to create a beautiful spiral effect.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack. Cool completely for about 30 minutes.
  • Fill a piping bag with frosting using a round tip #20. Pipe frosting in a spiral pattern on the cupcakes, starting from the outer edge and gradually building up to a peak in the center. Top with pecans for garnish.

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