Yes, I’m still #Betterbaking! And yes, it just got 1,000 times yummier with these Cinn-Swirl Sticky Bun Cupcakes that take two wonderful baked goods and smear them together to create a pretty, decadent, and fall inspired treat like no other IN THE HISTORY of HISTORY!
Now, hold onto your britches because we aren’t stopping there! These cinnamon-y cupcake delights are topped with Cream Cheese Icing that is naturally sweetened with pure maple syrup. Is this real life? A completely pipe-able, smooth, and delicious icing that stays in tact without the use of 10x sugar? My baking life is now complete!
Two things: Yes, this really happened! And yes, I will be using this method to make icing from here on out during our #Betterbaking series. You know, that little thing I created to help people cut processed ingredients like Cool Whip, and Jell-O Pudding Packets out of their lives forever? Cool Whip and it’s trans fats be gone forevs!
So how is it that I can put maple syrup aka something liquid, into cream cheese and still be able to pipe it onto a cupcake in a smooth and delicious looking way? Tapioca Starch! I know, I know, this sounds like some crazy “health freak” ingredient, but remember that pudding? You know, the one nobody wanted to eat in Elementary School because it was orange and confusing? Yep, that pudding is thickened with the same ingredient so apparently it isn’t so weird and “heath freak” after all. You can find it at almost any grocery store in the organic section or baking section and it works just like cornstarch, minus the whole GMO corn ingredient thing.
Tapioca Starch will dissolve JUST LIKE 10x sugar, and tighten your icing up perfectly so it isn’t dripping down the sides of your cupcakes and making you scream “I hate Pinterest for giving me this horrible idea!” If you aren’t too keen on using a new ingredient, go ahead and look for an organic 10x sugar, or a Non-GMO certified cornstarch to use in place. In my Pumpkin Whoopie Pie Cupcakes, I used an organic 10x sugar so those measurements are over there if you’d like to go that route.
But seriously, how perfect is that icing? 🙂
Now, let’s talk cake because I love me some cinnamon cupcakes to remind me that it is indeed fall and I do need more cinnamon in my life like right now! I took a basic vanilla cupcake recipe and divided the batter in half so I could add LOTS of cinnamon and a hint of molasses and vanilla to the batter to make the swirl. Got it? Don’t worry, everything you need to know is in the recipe. If you aren’t really feeling the extra time to make the swirl, just go ahead and add the extra stuff to the batter. My swirl wasn’t quite as swirly as I would have liked it to be, but I still ended up with a double colored cupcake that was pretty. A girl can’t have everything I suppose.
Now that we’ve got that out of the way I’m going to share some MORE cute-ness in the form of a really cute baby that just happens to be of my making. Usually I don’t share pictures of my kids, but this was just TOO cute not to share. Not only that, my 3 year old asked me if he could have the “pretty cupcake.” See, my boys are coming around! 🙂
And then there was this:
Cinna-Swirl Sticky Bun Cupcakes Recipe
By October 10, 2014Published:
- Yield: 12 (12 Servings)
- Prep: 10 mins
- Cook: 18 mins
- Ready In: 28 mins
Dana Carvell (3BoysUnprocessed) Yes, I'm still #Betterbaking! And yes, it just got 1,000 times yummier with these …
- 1 and 2/3 cups whole wheat white flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 and 1/4 cups brown sugar I used organic sugar and 1 Tbsp molasses
- 1/2 tsp salt
- 1 stick unsalted butter
- 1 large egg
- 3/4 cup milk I used whole
- 1/4 cup sour cream
- 2 tsp ground cinnamon for swirl
- 1 tsp molasses I used unsulphered molasses, for swirl
- 1/2 tsp pure vanilla extract for swirl
- 1 (8 ounce) package full fat cream cheese for icing, softened
- 4 Tbsp unsalted butter for icing, softened
- 1/4 cup + 2 Tbsp pure maple syrup for icing
- 4 Tbsp tapioca starch for icing
- 1/2 pod vanilla bean for icing, or 1/2 tsp pure vanilla extract
- 1/2 cup pecans whole, for topping
- For Cupcakes: Preheat oven to 350 degrees and line 12 cupcake tins. Mix dry ingredients, followed by wet ingredients (in separate bowls). Do not mix cinnamon, vanilla, or molasses for swirl in yet. Sprinkle dry over wet, and stir just to combine.
- Divide batter in half. Mix cinnamon, molasses, and vanilla in half of the batter. To swirl, fill cupcake tin with 1/2 of each batter, then use a tooth pick to swirl. Bake for 17-18 minutes or until tooth pick comes out clean.
- For icing: Beat softened cream cheese and butter until very smooth. Scrape down sides of bowl numerous times to ensure all lumps are out of cream cheese. Add maple syrup and vanilla, followed by tapioca starch. Beat until smooth. Pipe icing with Ateco tip #825 to create the look above.
- For Pecan Topping (optional): Mix pecans and 1 Tbsp pure maple syrup and 1 Tbsp water over medium heat on the stove. When water dissolves sprinkle with cinnamon.