One of my favorite childhood memories was eating cinnamon and sugar toast. My mom would mix the butter in a small bowl to soften it, and then add a sprinkling of cinnamon and sugar.
Now I’m a mom and am continuing the tradition by making the special toast for my family. My kids love it in the mornings, and also when they are not feeling well. It is one of their favorite comfort foods! We were excited to learn of a new product from Land O’Lakes for our toast making and other culinary adventures - Cinnamon Sugar Butter Spread .
On my first trip to the grocery store I bought three tubs of the butter spread. Within a few days the first tub was gone – my kids used it on toast, pancakes, waffles, and I’m sure ate a few spoonfuls without any food accompaniment. They told me they liked it because, "it’s softer and easier to spread (than regular butter) and it already has the good stuff in it". I’m guessing they mean the cinnamon and sugar.
Before my kids dipped into the other two tubs, we decided to make a recipe with our new favorite ingredient. After careful discussion and consideration, we settled on the recipe for Mini Cinnamon Cupcakes.
We gathered our ingredients together and started by mixing the dry ingredients (flour, baking powder, and salt) in a large bowl and set it aside.
Combine ½ cup Cinnamon Sugar Butter Spread and sugar in a large mixing bowl.
While you are mixing, add one egg at a time. Stop the mixer a few times to scrape down the sides with a spatula.
Change the mixer speed to Low and add a little of the flour mixture. Then add the milk and vanilla. Continue to beat slowly and again stop the mixer and scrape down the sides.
Add the rest of the flour mixture, slowly and continue mixing until the mixture is smooth.
Use a tablespoon to spoon the mixture into mini muffin tins (I use mini muffin liners to minimize clean up). Hint – spray your tablespoon with a non-stick cooking spray, the batter will slide out easier into the muffin tins.
Bake the cupcakes at 350° for 14 to 16 minutes. Be careful not to bake them longer since they are really small muffins and may over-bake. Remove them from the oven and place them on a wire cooling rack. Cool for 10 minutes or more. When we made the cupcakes, it was a warm night and the muffins took 30 minutes to cool down. It’s important for the muffins to cool completely before you frost them or the frosting will melt.
While the cupcakes are cooling, combine all of the frosting ingredients (except milk) in a large mixing bowl. Mix and add one tablespoon of milk. Keep mixing and test the frosting to see if it’s at your desired consistency, if not, add one tablespoon of milk and mix. Repeat if, necessary.
Frost the mini cupcakes when they are cool. If your frosting is too runny, put it in the refrigerator for 20 minutes. It will make the frosting easier to spread.
The freshly frosted cupcakes were delicious and my kids wanted to keep "tasting" the final product. When I told them they had to stop (tasting) - I wanted to bring the cupcakes to a party - my son replied, "but mom, they are MINI, we should be able to eat twice as many." He had a good point so I let them have a few more. I managed to save some for my party, but I think next time I make the Mini Cinnamon Cupcakes I will make a double batch. We hope you enjoy these cupcakes as much as we did!
Come back in a few days when Mallory will share a perfect meal for a special occasion.
Bridget is paid to write for the Land O’Lakes Recipe Buzz® Blog.