Butter, Sugar & Cinnamon in tiny bite sized packages. What’s not to love about that? I made these for my daughter’s soccer team, suffice it to say they were a hit, since 1 mini cupcake left each girl wanting another one. In addition to serving these as a snack or dessert, they would make a perfect accompaniment for a brunch or shower buffet.
You may recall that I recently received some cinnamon sugar butter in the mail. Since the butter is made by Land O’Lakes, I decided to check out the website for recipe ideas which is where I happened upon this. The original recipe uses Land O’ Lakes Cinnamon Sugar Butter Spread so I modified it using cinnamon, sugar & butter (clever, huh?).
My family enjoys cinnamon & sugar – Snickerdoodles, “Quick” Cinnamon Rolls, Mexican French Toast, and Mexican Tea Cakes & now we’ll be adding these to the ever-growing list.
- 1 1/2 cups flour
- 1 heaping Tbl cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter
- 1 c sugar
- 2 eggs
- 1/2 c milk
- 1 1/2 tsp vanilla
- 3 c powdered sugar
- 1/4 c butter
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 2-3 Tbl milk
Line a mini muffin pan with baking cups. Pre-heat oven to 350°F.
In a bowl, mix together the flour, cinnamon, baking powder, and ~ set aside.
Cream together the butter and sugar on medium speed until fluffy. Continue beating on medium speed, adding 1 egg at a time. Then, reduce speed to low and alternate mixing in 1/2 cup flour mixture and 1/4 cup milk beating well after each addition. (flour, milk, flour, milk, flour) Finally, add the vanilla.
Scoop 1 Tablespoon (or use a pastry bag filled with batter) into each prepared muffin cup. Bake for 12-14 minutes. Cool for a few minutes and remove to wire racks to finish cooling completely.
To make the frosting: Mix together all the ingredients, except for the milk, in a bowl. Add the milk a little at a time, while beating on medium speed. Continue adding milk until the frosting reaches your desired consistency.
Source Land O’ Lakes