If you don’t like chocolate, but loooove sugar, this cupcakes are sure to satisfy your sweet tooth. A good friend of mine hates chocolate (EEK!!) but loves cinnamon.
First, make a standard yellow cake mix, but add 1 teaspoon of ground cinnamon to the batter when mixing up. The cream cheese mixture consists of 8 oz softened cream cheese, 1 egg, 1/3 cup sugar, and 1 teaspoon cinnamon.
Using an ice cream scoop as a measure, evenly distribute into cupcake liners. I used a decorating bag for the cream cheese mixture. Cut a small slit in the bottom, and pipe into each cupcake.
Bake at 350 degrees for about 24 minutes, or until the tops of the cupcakes are a very light brown. Cool completely on cooling racks before icing.
Personally, I love adding a garnish to my cupcakes, it makes me feel like it’s just giving it just a little extra to the taste and appearance. Here, I’ve mixed 1/4 cup sugar and 1 teaspoon cinnamon.
Here they are, covered with cream cheese icing and garnished with the cinnamon/sugar mixture. I also made some of the mini-cupcakes of the same recipe, just with smaller amounts of batter and cream cheese in the middle when baking.
First bite. I couldn’t resist. I could hear the cinnamon/sugar mixture on top calling my name, taunting me. That’s just not fair. But, all was forgiven once the tempting little cupcake was devoured.
