I have been itching to buy a mini muffin pan. We had a retirement party at work so I thought it was the perfect excuse to buy one!


I used this recipe.  It gave me 48 mini cupcakes with batter left over!  They were a hit. 

Cinnamon Cupcakes
For the cupcake:
1 Cup all-purpose flour
3/4 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 Cup milk
4 Tbsp unsalted butter, at room temperature
2 large eggs
3/4 Cup plus 2 Tbsp sugar
1 tsp grated orange zest
1/2 tsp vanilla extract

For the frosting:
1/2 Cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
2-3 Cups powdered sugar, sifted
1 tsp vanilla extract
2 tsp ground cinnamon

Preheat the oven to 350 F. Line a cupcake pan with liners. Sift the flour, baking powder, cinnamon, and salt together in a small bowl. Stir milk and butter in a small saucepan over low heat just until the butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange zest and vanilla. Add the flour mixture and beat until just blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, the minis took about 13 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until smooth. Scrape down the sides of the bowl. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.

I did not let the icing harden and I should have.  They would have looked prettier.  I used my cookie press to ice them.