Cinnamon Roll Cupcakes With Cream Cheese Frosting And Pecans Recipe

Ingredients

Reynolds™ Baking Cups

2

tablespoons sugar

1/2

teaspoon ground cinnamon

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

2

                        containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting

1/2

cup pecans, coarsely chopped

Preparation

Heat oven to 350°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups. In small bowl, stir together sugar and cinnamon; set aside.

Make cake batter as directed on box. Fill muffin cups about 1/2 full. Spoon generous 1/4 teaspoon cinnamon sugar onto center of batter in each cup; top cinnamon sugar with the remaining batter divided evenly among cups. In each cup, swirl batter with toothpick to create a spiral effect.

Bake about 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Place frosting in decorating bag fitted with round tip #20. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; garnish with pecans.

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