Cinnamon Roll Cupcake

Cupcake

1 Box yellow cake mix

1 Stick melted butter

3 eggs

1 cup water
1 cup brown sugar
1 1/2 tsp cinnamon

Preheat oven to 350 degrees. Line 24 cupcake tins.
Combine dry yellow cake mix, 1 stick melted butter, 3 eggs, and 1 cup on water in a deep mixing bowl. Beat on low speed until combined and turn up to medium high speed for an additional 2 minutes. Mixture should be light and fluffy. In a separate bowl combine the brown sugar and cinnamon and mix until well combined. Take one tablespoon of cupcake batter and place in the bottom of each lined tin. Next take 1 rounded teaspoon on brown sugar/cinnamon mixture and sprinkle over the top of the batter. Repeat with with another tablespoon of batter and cover with another rounded teaspoon of brown sugar mixture. Next take either a sharp knife or I used a tooth pick to swirl the cinnamon sugar mixture through the cupcake. Bake for 18-19 min or until a toothpick inserted into the center of the cupcake comes out clean. Remove from over and let cool for 5 min and then remove cupcakes from pan to finish cooling on a wire rack.

Frosting

1 8oz package cream cheese (room temperature)
2 Sticks unsalted butter (room temperature)
5 cups powdered sugar
1 tsp Vanilla
1/3 cup heavy whipping cream

Over medium speed beat together cream cheese and butter. Beat mixture until all lumps are gone and has a fluffy texture. Beat in powdered sugar 1 cup at a time until all is gone. Add vanilla and heavy whipping cream and beat for 2 minutes. Frost cupcakes with desired technique. Place in fridge for 1 hour.

Caramel Drizzle

1 stick butter
1 cup brown sugar
1 1/2 tsp brown sugar

In a small sauce pan over medium heat melt together the butter, sugar, and cinnamon. Heat the mixture stirring constantly until the mixture just reaches a boil. Remove from heat stirring constantly for 2 min to cool it down a bit. Remove cupcakes from fridge and using a spoon drizzle desired amount over cupcakes. Immediately place back in the fridge to set up.