Recently, I tried a new doughnut recipe and was surprised to see how similar it was to a cupcake recipe. I find it funny that I would never think to serve my kids cupcakes in the morning, but I have no problem giving them a fried doughnut rolled in cinnamon and sugar. As I am about to published my new "cinnamon and spice and everything nice cupcake" I am debating whether I should let my daughter have a small taste (which for her means the whole thing!) for breakfast. Surely, I will not win any "mom of the year" awards for doing this. But if I can take the same ingredients as the doughnut recipe-minus a cup of milk and and egg-I can pass off a cupcake as a suitable breakfast, right? Regardless, I am going to try it anyway. You only live once. Plus, it might give us some incentive to get out of bed on this cold morning! So here it goes...her teacher might not approve, but this recipe is calling our names this morning!
1 box vanilla cake mix; 3 eggs; 1/4 oil; 1 cup whipping cream; 1/4 tsp. all-spice;
1 tablespoon cinnamon; 3 cups powdered sugar; 1/4 cup butter; 4 ounces
cream cheese; 1 tsp. vanilla; 2 tsp. cinnamon
In a large mixing bowl, combine cake mix, whipping cream, oil, eggs, and spices. Using an electric mixer, beat cake mix on medium speed for 2 minutes.
Pour into a lined cupcake tins, filling 2/3 full.
Bake for 20 minutes, or until a toothpick inserted in the middle of cupcakes comes out clean.
Allow cupcakes to cool.
Prepare frosting. In a medium size mixing bowl, combine the butter, cream cheese, vanilla, and cinnamon.
Using an electric mixer, beat on medium speed until combined. Gradually add powdered sugar and beat for 2 additional minutes.
When cupcakes are completely cooled, pipe frosting onto center of cupcakes.
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!