Is it Christmas yet? I just can’t wait to be home in New Jersey with my whole family. Christmas for us absolutely revolves around the food – and I’m looking forward to sharing with you our fantastic spread for Christmas Eve. But something that’s maybe even better than our big Christmas Eve dinner is what we Christmas morning. Mostly it’s leftovers – meatballs, antipasti, great cheeses – incorporated into my dad’s eggs. Often it’s just leftover chocolate bourbon pound cake and mimosas. Sometimes we think a little further ahead and soak blueberry french toast over night to bake in the morning. Just thinking about all these things makes me feel warm and fuzzy and full of love for my awesome family.
My point is (besides bragging about my great Christmas food), whatever you eat on Christmas morning (or any morning you share with loved ones) make it something special. Since this whole cupcake for breakfast thing is catching on (seriously, keep sending me your photos–I love it!) I made a cupcake specifically for Christmas morning.
This cinnamon roll cupcake has a simple vanilla base, with a cinnamon, pecan, brown sugar filling. The tops are brushed in strong coffee and they’re lightly iced in a sweet vanilla cream cheese icing. They might just possibly make an appearance at our Christmas morning table too.
What’s your go-to Christmas morning treat? Leftover cookies? (We do that too!)
Cinnamon Roll Cupcakes
cake adapted from better homes and gardens
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 2 eggs, room temperature
- 3/4 cup packed brown sugar
- 1/3 cup chopped pecans
- 3 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
- Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350°
- In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.
- In the bowl of a mixer, cream butter and granulated sugar until light an fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and mix mixtures to butter mixture, beating on low speed just until combined.
- Spoon about a table of the batter into each cup. Sprinkle the cinnamon mix on top of the batter. And then spoon the remaining batter on top.
- Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack.
for the frosting
Make about a cup of really strong coffee and let cool. With a kitchen brush, brush cupcake tops with coffee a few times, allowing the coffee to soak in between brushings.
- 1 8 oz-package cream cheese, softened
- 1 stick unsalted butter, softened
- 1 1/2 teaspoons vanilla
- 4 cups confectioners sugar
- Beat the cream cheese and butter until smooth. Add the vanilla extract.
- Gradually add the sugar and beat until incorporated.
- Using a small spatula, frost the tops of the cupcakes.