Cinnamon Toast Cupcakes

I'm learning that it's often the cupcakes that I have the least expectations for that surprise me the most. I figured these would be pretty boring but I like trying new recipes and I had all the stuff so I gave it a shot. Boy were these a keeper! They were ridiculously moist and fluffy and the cinnamon cream cheese frosting was so good I had to stop myself from eating it straight out of the icing bag. Brian and I agree they reminded us of a carrot cake but honestly, I like these better. Oh and I used a 12 tip for the icing, I love how cute they turned out.

1 box yellow cake mix
1 package vanilla instant pudding mix
1 1/4 whole milk
3/4 C veg. oil
3 large eggs
1 T ground cinnamon

Just follow the same mixing instructions I always write up, oven at 350, blend all ingredients, cook 18-22 min. Once you frost the cupcakes, sprinkle them with cinnamon sugar mixed. You can do 1 T sugar with 1/4 t cinnamon to get a good ratio. Plus that'll be plenty for all the cupcakes.

Cinnamon cream cheese frosting
1 (8oz) package cream cheese (again reduced fat works)
4 T stick butter
3 cups confectioners sugar sifted
1 teaspoon ground cinnamon

1) Mix cream cheese and butter on low for 30 seconds till combined. Slowly blend in sugar, little at a time. Blend on low for 1 minute
2) Add cinnamon then increase speed to medium until fluffy.

Notes-this is a great frosting to pipe on if you have tips and bags, it's thick and made PLENTY. As for the cupcakes, I would only fill them half full because they rise a lot and I only got 23 cupcakes out of it. Enjoy!