Cinnamon Roll Cupcakes

This weekend, the baking bug bit me once again. It has been a while since I’ve baked last, so I gave everyone around me a break for the time being. But then I found this recipe, and I just had to try it. I follow a cupcake blog on Twitter, and they sent out this recipe, and when they tweeted it out, they said that it was cupcakes, I remember this. Why else would they have sent it out? So when I finally set out to make them, I had my ingredients all set out on the counter, and then I noticed, the recipe actually says its a cake. So then I thought, how hard could it be to make this into cupcakes? So I gave that a go, and boy did that go wrong. I don’t know what the heck happened with this recipe, but I hated it. So I combined all the ingredients:

Fancy, eh? I got this mixer for Christmas from my mom and pop, and I only finally this weekend broke down and use it. I didn’t want to use it, it was so nice and fancy! But it works quite well, it was so smooth and awesome. So after I mixed everything together, I put them all into the cups. I didn’t know how full to make the cups, so I did about halfway full, maybe 2/3, depending on the cup. Then I noticed that they topping has to be put onto the top of the cake, and swirled in. While that is pretty easy for a cake, to do that for cupcakes? So hard! So I made the topping, and tried my hardest to swirl. This is what they looked like after that:
So now with the topping, the cupcakes were all mostly filled, pre-baking. I hoped that it would be ok, but sadly, it was not. When I baked them, they overflowed – and I mean in a big way. It spilled over the top, onto the pan, and all over the oven. :( I may have posted pictures of that, but when it happened, I was trying to clean up the mess, and it was a crazy few minutes happening, so grabbing a picture wasn’t really a top priority for me. So I cleaned it up best I could, and cleaned up the pans, and glazed the cupcakes. I waited a few minutes for the cupcakes to cool a bit, and I tried one while it was still warm, and… >>SIGH<< heaven. So good they were, despite the hellishness of trying to get them baked. They were also pretty delicious cold, but warm was really good, it tasted like a cinnamon roll. (which is the point of the recipe!) Here’s what they looked like, coming fresh out of the glazing process.

I don’t know that I’ll ever make this recipe again, or if I do, I’ll just make it as a cake, and not worry about trying to make it into cupcakes. In case you want it, here’s the recipe.

Cinnamon Roll Cupcakes

Cake:
3 C flour

¼ tsp salt

1 C sugar

1 ½ C milk

2 eggs 2 tsp vanilla

½ C butter, melted

Topping:

1 C butter, softened

1 C brown sugar

2 Tbsp flour

1 Tbsp cinnamon

Mix everything together except for the butter, until smooth. Slowly stir in the melted butter, and pour into a greased 9X13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 degrees for 28-32 minutes.

Glaze:

2 C powdered sugar

5 Tbsp milk

1 tsp vanilla

While warm, drizzle the glaze over the cake.