This recipe was developed by the Magazine 5/15 and published in September 2023 – perfect for lunchboxes and snacks!
Preheat oven to 350F/ 180C and spray 40 cupcake wells of two mini muffin tins with cooking spray.
In a large bowl blend the cupcake mix with the other cupcake ingredients.
Using a small ice cream scoop, scoop 1 scoop into each muffin liner. Bake 15-18 minutes, until a toothpick comes out clean. Let cool completely.
Cinnamon Swirl Icing: While the cupcakes are cooking and cooling, prepare the icing.
In one medium size bowl use electric beaters to whip the cream cheese with the icing sugar.
In another medium size bowl whip the butter with the brown sugar and the cinnamon.
Put each of the whipped mixtures into their own pipping bag (or use plastic bags and cut the corners for pipping). Lay out a sheet of plastic wrap and pipe alternating stripes of the icing mixtures side by side. Roll the plastic wrap such that you form a cylinder containing the stripes lengthwise. Cut the tip of the cylinder and insert the cylinder into a piping bag fitted with a swirl tip. Decorate each mini cupcake with a little swirl of icing.
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