Cinnamon Roll Cupcakes

Who can say no to a cinnamon roll?  With a simple box of yellow cake, this favorite morning treat became a top notch cupcake that won over my stomach and my new neighbors!  That's right, I moved :) to a beautiful home with an amazing kitchen that I still can't believe is really mine.  And nothing breaks in a new kitchen, especially one with gleaming white marble and shiny stainless steal, like the smell of warm yellow cake with a butter, cinnamon, and brown sugar swirl.  Topped with a smearing of cream cheese frosting and a sprinkling of cinnamon, these cupcakes are just the excuse you need to have cinnamon rolls any time of day or night . . . breakfast for dessert or dessert for breakfast!

Ingredients
1 box        Yellow Cake (plus oil, water, and eggs according to box instructions)
1/4 cup     butter
1/3 cup     brown sugar
1 teaspoon  cinnamon (plus extra for deco)
1 can        Cream Cheese frosting

1.  Preheat oven to 350 degrees.
2.  Line cupcake trays with paper cupcake liners.
3.  Melt butter.
4.  Stir in brown sugar (packed tight!) and cinnamon until well combined-ish.

5.  Mix together cake mix, oil, water, and eggs according to box instructions.

6.  Fill cupcake liners a little less than half way.

7.  Stir the butter, cinnamon, and brown sugar swirl just to make sure it's incorporated.

8.  Spoon about a teaspoon of the buttery, sugary goodness onto the cupcake batter, and swirl in with a toothpick.

9.  Fill cupcake liners the rest of the way with batter.
10.  Spoon and swirl another teaspoon of the cinnamon, brown sugar, and butter filling on top of each cupcake.

11.  Bake for 18 to 20 minutes.

12.  You won't be able to let them all cool without tasting first, so just let most of them cool  :)
13.  Frost with cream cheese frosting and dust with cinnamon for the final touch.
14.  Enjoy!