I decided to top them with a cream cheese frosting, one that would work as a cake frosting. It just seemed right for these cupcakes.
After making them my hubs made the executive decision that these are best still warm. So take that note :)
Since I didn't make these like a typical cinnamon roll, where you roll the dough (I mean, it is a cake batter after all), I filled the cupcake liner about 1/3 full with batter, poured a bit of the cinnamon butter, swirled it in with the batter with a toothpick, and repeated it with another bit of batter and cinnamon butter.
Cinnamon Roll Cupcakes
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup sour cream
Cinnamon Sugar Mixture
1/4 cup butter, melted
1/3 cup brown sugar
1 teaspoon ground cinnamon
Cream Cheese Frosting
1/4 cup butter
4oz cream cheese, softened
1 teaspoon vanilla
3-4 cups powdered sugar
Preheat oven to 350
Makes 12 cupcakes
Cream the butter with the sugar, vanilla, and add the eggs one at a time.
Mix together the flour, salt, and baking powder in a separate bowl.
Add slowly to the creamed butter mixture until well blended.
Stir in the sour cream until well incorporated.
In a bowl combine the melted butter, brown sugar and cinnamon.
Fill paper lined cupcake liners with a tablespoon or so of the batter, add a teaspoon of the melted of the butter and cinnamon over the batter, swirl with the toothpick.
Repeat with enough batter to fill the cups 2/3 full.Repeat with the cinnamon butter, swirl.
Bake for 12-15 minutes.
Remove form the tin to a cooling rack.
Cream together the butter and cream cheese.
Add the vanilla and powdered sugar.
Beat until the sugar is incorporated with the butter and cream cheese.
It takes a bit of time, be patient.
Add powdered sugar until desired consistency is reached.
Pipe onto the cupcakes.