Ingredients
15¼ozyellow cake mix,(1 package)
3⅖ozdry vanilla pudding mix,(1 package) not prepared
3large eggs,at room temperature and lightly beaten
1cupbuttermilk
⅓cupvegetable oil
¾cupfull fat sour cream
1tspvanilla extract
¼cupbrown sugar
1tspground cinnamon
½cupall purpose flour
¼cupbrown sugar,packed
¼cupunsalted butter,softened
1tspground cinnamon
1ozcream cheese,softened
¼cupbutter,softened
1cuppowdered sugar
½tspvanilla
pinch salt
1tbspheavy cream,or milk, if needed
Preparation
Preheat the oven to 350 degrees F. Line two muffin tins with liners and set aside.
In a large bowl, sift together the pudding and cake mix.
In a separate bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix.
Mix wet and dry until combined (do not over-stir or beat in too much air)
Combine the brown sugar and cinnamon in a small bowl. Stir until combined.
Spoon the cupcake mixture into the bottom of the cupcake liners about ¼ the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork.
Fill up to ¾ the way full on the cupcake liner with more cupcake batter. Again spoon the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should exactly fill 24 cupcake cavities
Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes
Bake the cupcakes for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before putting on frosting.
Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in a tablespoon of heavy cream or milk until the consistency desired is reached.
Spread over the slightly cooled cupcakes either covering the tops completely or drizzling the glaze on with a spoon.
