Page 152 - Cupcakes

CINNAMON TOAST CUPCAKES

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Remember those lazy childhood mornings when you didn’t think you could ever
pull yourself out from under the warm covers of your bed, but then you’d catch a
whiff of something wonderful cooking in the kitchen? For me it was cinnamon
toast that made getting up worthwhile. Here is a cupcake that captures the
alluring aroma and taste of cinnamon toast in its batter, in its frosting, and in the
cinnamon-sugar mixture that’s sprinkled on top. And if children don’t devour the
entire batch, I know plenty of nostalgic grownups who will come running to the
kitchen for them.

MAKES 20 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 15 MINUTES

BAKING TIME: 18 TO 22 MINUTES

ASSEMBLY TIME: 10 MINUTES

24 paper liners for cupcake pans (2½-inch size)
1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix
1¼ cups whole milk

¾ cup vegetable oil
3 large eggs

1 tablespoon ground cinnamon
Cinnamon Cream Cheese Frosting (page 338)

1 tablespoon cinnamon sugar for sprinkling (see “the Cupcake Doctor says”)

Mix and Match