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Cinnamon Roll Cupcakes with Pecan Cream Cheese Frosting

Makes 20-24 cupcakes

Ingredients

  • 1 box cinnamon or yellow cake mix
  • 1 cup brown sugar
  • 3 eggs beaten
  • 1 cup water
  • 2 tbsp cinnamon sugar
  • 8 ounce Philadelphia Cream Cheese softened
  • 2 cup powdered sugar
  • 1 cup chopped pecans add more to batter if you want it crunchy!
  • 3 tbsp raisins
  • 10 tbsp butter softened
  • 2 tsp vanilla

Instructions

  • Preheat oven to 325 degrees.
  • Mix together cake mix, eggs, water, and 5 tbsp butter.
  • In a separate bowl mix together cinnamon sugar and brown sugar.
  • Stir the cinnamon-brown sugar mix into the cupcake mixture.
  • Next add raisins and 1/2 cup chopped pecans.
  • Mix together until combined.
  • Line 20-24 cupcake tins with paper liners.
  • Using an ice cream scoop or large spoon fill each cupcake liner 2/3 full with batter.
  • Bake for 25-30 minutes until golden and when a toothpick inserted in the middle comes out clean.
  • For the frosting: in a large bowl mix together Philadelphia cream cheese, powdered sugar, 5 tbsp butter, and vanilla.
  • Mix until creamy and thick.
  • In a small skillet toast remaining 1/2 cup chopped pecans for a minute until fragrant and golden.
  • Cool cupcakes, then ice with the cream cheese frosting and a sprinkle of toasted pecans.

For The Love Of Food Blog