Cinnamon Bun Cupcakes with Brown Sugar Marshmallow Frosting

Today is my oldest Hungry Puppy's 9th birthday!  I made these cupcakes for her class at school, and a different cake for her birthday dinner (which I'll post on Friday!). I picked up a Cinnamon Bun flavored cake mix the other day, and this was the perfect time to try it out.  I used a box to bakery recipe, and the cupcakes turned out quite nice.  I was urged to go back and buy some more of that cake mix flavor.  This frosting is really the magical topper, though.  I first made it several weeks ago and it was a smashing success.  Everyone loved it!  In fact, when I asked my Hungry Puppy what treat she wanted to bring to class for her birthday, she said something with this frosting.  It is fairly simple, and oh so delicious! Frosting recipe found here.

Cinnamon Bun Cupcakes with Brown Sugar Marshmallow Frosting

Cinnamon Bun Cupcakes:
1 box Cinnamon Bun Cake Mix (or any other flavor cake mix)
1 cup all purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 1/3 cups water
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 cup sour cream
2 eggs

Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract

Preheat the oven to 350F.  Line about 30 regular size muffin tins with cupcake papers.

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the water, oil, vanilla, sour cream, and eggs.  Whisk together until well blended and smooth, about 1 to 2 minutes.  Fill the cupcake papers about 2/3 to 3/4 full of batter.  Bake in the preheated oven for about 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven and let cool for several minutes before removing them from the pan.  Let cool completely on a cooling rack before frosting.

For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine.  Let the mixture come to a boil.  Continue to boil until the mixture reaches 240F.  Remove from heat.

While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Whip the egg whites until stiff peaks form.  With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites.  When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla.  Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra.  Just put it in a sealed container and refrigerate).  Makes about 30 cupcakes.

Enjoy!  -Cardamommy