Ok, ya’ll. Let’s roll.
I was racking my brain trying to figure out my next pupcake recipe. Until it hit me. My idea for my next recipe. I immediately headed to Bark-N-Spice to get the spices I needed. You should’ve seen all the different spices I added to my basket. Until, I had a revelation.
“Girl,” I thought to myself. “Do you know how much all this is going to cost? Put them back. Use this ‘crazy idea’ energy to create a recipe with what you already have.”
Now, some may look at buying a few new spices as no big deal. However, it made no sense to purchase so many spices without at least taking inventory of what’s already on your spice rack. It’s really easy to think that you need a bunch of new ingredients to make an amazing pupcake recipe.
However, most of the time everything you need is right in front of you. So, allow me to introduce you to these Cinnamon Roll Pupcakes. They’re dedicated to knowing that you have everything you need right in front of you to make something amazing.
And, I’d love to see how your pupcakes turned out. Share your Cinnamon Roll Pupcakes on Instagram and tag @pupcakesugar
Checkout the recipe below
After you’ve tried this recipe please share it with us @pupcakesugar on Instagram, Facebook, Twitter, or all three. We’d love to see how they turned out for you.
Yields
- 8 – 10 Mini Pupcakes
Ingredients
Cinnamon Roll Pupcakes
- 1/2 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Olive Oil
- 1/4 Cup Plain Yogurt
- 1 Tablespoon Water
- 1 Teaspoon Maple Syrup
- 1 Egg
Peanut Butter Cream Frosting
- 1/2 Cup Creamy Peanut Butter (Unsalted with No Added Sugars)
- 1/4 Cup Plain Yogurt
Cinnamon Roll Glaze (Optional)
- 1/3 Cup Plain Yogurt
- 1/8 Teaspoon Cinnamon
- 1 Tablespoon Maple Syrup
Instructions
For Cinnamon Roll Pupcakes
- 1Preheat oven to 350° F. Line 8 – 10 1.75-inch mini-muffin pan with paper bake cups and set aside.
- 2In small bowl mix together, flour, baking powder, and cinnamon. Set aside.
- 3In a large mixing bowl add olive oil, yogurt, water, maple syrup, and egg. Beat on medium speed about 2 minutes or until combined.
- 4Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
- 5Fill each cupcake liner with 1 tablespoon of pupcake mix.
- 6Bake pupcakes for 13 – 15 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. The top of the pupcake should also be firm. If pupcakes aren’t done after 13 – 15 minutes, let them bake for another 2 – 3 minutes. Remove from pan and cool on wire rack.
- 7Pipe or spread peanut butter cream frosting on each pupcake.
- 8Drizzle cinnamon roll glaze on the top of the pupcake. (Optional)
For Peanut Butter Cream Frosting
- 1In a large mixing bowl, beat peanut butter and yogurt together on medium speed. Mix until creamy.
- 2Spread or pipe peanut butter cream frosting onto each pupcake. If piping, frosting recipe may need to be doubled.
For Cinnamon Roll Glaze (Optional)
- 1In large mixing bowl beat yogurt, cinnamon, and maple syrup together on medium speed. Mix until smooth.
- 2Drizzle cinnamon roll glaze on the top of the pupcake.
Notes
Pupcake Sugar in no way provides any warranty, express or implied, relating to any recipes on this website. The recipes are based on Sugar’s personal experiences with them. Please be aware that your pup may have allergies or other conditions that may make the recipes not suitable for their lifestyle— consult with your vet as needed or roll with your judgment as the pet parent in charge. Pupcake Sugar is not liable for upset tummies or any other outcomes of experimenting with our recipes on this site.
How long will these last at room temperature?
I wouldn’t leave these pupcakes sitting out for longer than a day or two. Sitting them out for a birthday party or another event will be fine. However, if you’re not ready to serve them after 24-48 hours, I’d put them in the freezer until you’re ready. This way the pupcakes stay fresher longer.