Cinnamon Roll Cupcakes with Pecan Cream Cheese Frosting

Who
doesn’t like a hot, ooey-gooey, sticky, sweet cinnamon roll?! My love
for cinnamon rolls inspired this fun cupcake recipe. The sweet and
creamy cream cheese frosting is the perfect topping for these tasty
cakes! Celebrate National Cinnamon Roll Day 2014 (no, I am not making this up!) and bake yourself a batch today!

Ingredients

Makes 20-24 cupcakes

1 box cinnamon or yellow cake mix
1 cup brown sugar
3 eggs, beaten
1 cup water
2 tbsp cinnamon sugar
8 ounce Philadelphia Cream Cheese, softened
2 cup powdered sugar
1 cup chopped pecans (add more to batter if you want it crunchy!)
3 tbsp raisins
10 tbsp butter, softened
2 tsp vanilla

Directions

Preheat oven to 325 degrees.
Mix together cake mix, eggs, water, and 5 tbsp butter.
In a separate bowl mix together cinnamon sugar and brown sugar.
Stir the cinnamon-brown sugar mix into the cupcake mixture.
Next add raisins and 1/2 cup chopped pecans.
Mix together until combined.
Line 20-24 cupcake tins with paper liners.
Using an ice cream scoop or large spoon fill each cupcake liner 2/3 full with batter.
Bake for 25-30 minutes until golden and when a toothpick inserted in the middle comes out clean.
For the frosting: in a large bowl mix together Philadelphia cream cheese, powdered sugar, 5 tbsp butter, and vanilla.
Mix until creamy and thick.
In a small skillet toast remaining 1/2 cup chopped pecans for a minute until fragrant and golden.
Cool cupcakes, then ice with the cream cheese frosting and a sprinkle of toasted pecans.