Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans

Name: Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Cuisine: American
Ingredients: 680 grams containers each) Betty Crocker® Whipped cream cheese frosting; 1 teaspoons ground cinnamon; 1 cup Baking; 118 milliliters pecans, coarsely chopped; 2 Tbsps sugar; 1 box Betty Crocker® SuperMoist® yellow cake mix

The recipe Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans is ready in roughly 1 hour and 30 minutes and is definitely a spectacular dairy free option for lovers of American food. This recipe makes 18 servings with 300 calories, 2g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. Head to the store and pick up whipped cream cheese frosting, pecans, baking cups, and a few other things to make it today.

Instructions

Heat oven to 350ºF.

Equipment you will use

Oven

Place Reynolds Baking Cups in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Muffin Liners

Bowl

Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon cinnamon sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect.

Ingredients you will need

Cinnamon Sugar

Equipment you will use

Muffin Liners

Toothpicks

Bake about 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack