Our fall has been super busy with my kids' tennis matches and cross country meets. I wanted to make a special fall treat for my two hard working children. These Cinnamon Roll Cupcakes with Marshmallow Cream were the perfect fall dessert after a busy weekday activity. These were baked in a mini-muffin pan, so they are tiny. But don't let the size fool you! My daughter popped a few into her mouth when they were barely done baking! So exercise portion control when eating these!
Cinnamon is my favorite fall spice, and I couldn't wait to incorporate it into these cupcakes. I mixed the cinnamon with light brown sugar and swirled it into the batter. Topped with a marshmallow buttercream frosting, these Cinnamon Roll Cupcakes taste EXACTLY like a mini cinnamon roll, according to my daughter (and favorite taste tester!)
The marshmallow buttercream is easy to make. It's my basic buttercream recipe mixed with a jar of marshmallow cream. I used only 2 tablespoons of milk, which made the frosting smooth, but firm enough to pipe.
I hope you're having a wonderful fall, as well! It's my favorite season, especially when baking fall recipe!
Here's how I made these Cinnamon Roll Cupcakes with Marshmallow Buttercream Icing:
Cupcakes: One box yellow cake mix, plus water, oil, and eggs or ingredients for our vanilla cake recipe; 2 tablespoons cinnamon; 2 tablespoons light brown sugar
Marshmallow Buttercream Icing: One 7 ounce jar marshmallow cream; 1 stick unsalted butter; 2 and1/2 cups powdered sugar; 2 tablespoons 2% milk; 1 tsp. vanilla
Preheat oven to 350 degrees. Grease mini-muffin pan if using a non-stick pan. Otherwise, prepare cake mix according to directions on box or prepare our vanilla cake recipe. Fill cupcake wells slightly more than 2/3 full of batter. In a small bowl, combine the cinnamon and light brown sugar. Sprinkle on the top of each cupcake. Use a knife to swirl into the batter. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Marshmallow Buttercream Icing: Place the butter into a medium size mixing bowl. Using a hand mixer or paddle attachment of a stand mixer, beat the butter on medium speed until creamy. Add the marshmallow cream, milk, and vanilla. Mix for one minute. Move mixer to low setting. Gradually add the powdered sugar and mix until combined. Continue to beat on medium speed for 3 minutes. Place icing into a piping bag. When cupcakes are completely cooled, pipe icing onto the center of each cupcake. Garnish with a sprinkle of cinnamon, if desired.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!