The Humpherys Family

Golden Cinnamon Cupcakes

Source  McCormick
Recipe Added:  12/21/2011
1 pkg yellow cake mix
1 small pkg vanilla instant pudding
1 cup water
1/2 cup butter, softened
4 eggs
1 Tbsp cinnamon
2 tsp vanilla
 Chocolate Cinnamon Frosting
1 cup butter, softened
1 tsp vanilla
3 oz baking chocolate, melted
1 Tbsp cinnamon
2 cups powdered sugar
1/4 cup milk
Preheat oven to 350°F. Lightly grease or line 24 muffin cups with paper baking cups. Set aside. Beat cake mix, pudding mix, water, butter, eggs, cinnamon and vanilla in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Cinnamon Buttercream Frosting or Chocolate Cinnamon Frosting.

Cinnamon Buttercream Frosting: Beat 1 cup butter, softened, in large bowl with electric mixer on medium speed until light and fluffy. Add 1 tsp vanilla; mix until blended. Stir 1 Tbsp cinnamon into 2 cups powdered sugar. Gradually add to butter mixture, beating until well blended after each addition and frequently scraping sides and bottom of bowl. Add 3 Tbsp milk; beat until light and fluffy.

Chocolate Cinnamon Frosting: Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate; mix well. Stir cinnamon into powdered sugar. Gradually add to butter mixture, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Beat in milk until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.
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