The hallmark of these cupcakes is not a traditional frosting, but instead a nut-free streusel and a sweet vanilla glaze. Streusel swirled throughout the cupcake makes this cupcake taste just like a cinnamon roll, without all the yeast scariness!
Ami and I are back from our cruise! After a hellish 9-hour drive from Tampa back to Atlanta featuring torrential downpours (SUPER fun in a convertible!) and bumper-to-bumper traffic, we finally declared our vacation over. However, I still had a day and a half left in Atlanta, so we didn’t let the fun end there! We joined the gang, minus Cameron who just shipped off to the Air Force (best of luck Cam!! Love you!!!) at Jason’s Deli, solely because they have salads and we had begun SERIOUS post-cruise detox mode.
Detox mode didn’t last long because we then ate copious amounts of free ice cream and went back to the boys’ place to play beer pong. YOLO?
The next day, my withdrawal phase began during breakfast. There I stood at the kitchen counter, eating dry cheerios and pondering the purpose of life without continental breakfast. Evan, sensing my distress, swept in to save me from myself. He took over as chef and grilled us chicken for lunch, which may not be a three course meal ending with Carnival’s signature chocolate melting cake, but was amazing nonetheless!
We then spent the afternoon on the Silver Comet trail in Atlanta, where we all ran about 5 miles before calling it a day. It was AWESOME to get moving again!
Ami and I wanted to bake, but we were pretty over desserts at this point. Solution? Give it to her bottomless pit – er, boyfriend – Evan! He first requested cinnamon rolls, but I’m legitimately terrified of yeast (it’s like, alive). I decided that we would make cinnamon roll cupcakes instead, with glaze rather than frosting to better mimic the rolls.
We started with yellow butter cake batter (we used a box mix because of a time crunch, but you can also use your favorite recipe!). Ami added 1 teaspoon cinnamon into the batter. We filled each cupcake liner 1/3 full, then topped it with a nut-free cinnamon streusel (1/2 cup brown sugar, 2 T flour, 2 t cinnamon, 2 T cold butter). We repeated these two layers, then baked the cupcakes at 350F for 21 minutes, rotating halfway. Once they cooled, we arranged them on a plate and whipped up a glaze of milk,vanilla, and powdered sugar. For the final touch, we drizzled the icing over the cupcakes.
They were AWESOME. You’re welcome, Evan! I’ll see you soon, Atlanta!