Cinnamon Bun Cupcakes

• Cinnamon Goo // Vanilla Cake
• 4 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 4 large eggs
• 12 tablespoons unsalted butter
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking powder
• Cinnamon Streusel // Cinnamon Butterscotch // Cream Cheese Buttercream
• 6 tablespoons unsalted butter
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 recipe butterscotch
• 2 teaspoons ground cinnamon
• 1 recipe French Buttercream
• 8 ounces cream cheese (one package)
• 1/4 teaspoon guar gum (optional)

1. Cinnamon Goo: Mix the melted butter, brown sugar, and cinnamon together in a bowl until the mixturernlooks like wet sand. Note that this mixture will not come together all the way-that'srntotally normal. Don't beat yourself up thinking you're doing something wrong. Set aside.
2. Preheat the oven to 350u0b0F. Line a cupcake pan with 12 baking cups.
3. Melt the butter in a microwave at 60% power for 11/2 to 2 minutes. Keep the butterrnwarm-do not allow it to sit and cool off.
4. In a stand mixer with a paddle attachment, beat the eggs on medium-low speed for 2rnminutes until light yellow and lightly foamy.
5. Increase the mixer speed to medium-high. Pour the warm butter into the eggs slowly, sornthat the mixture tempers and the eggs do not scramble. Once the butter is added, reducernthe speed to medium-low.
6. With the mixer running, add the milk, vanilla, and salt. Mix for 1 minute until wellrncombined.
7. Sift together the flour, granulated sugar, and baking powder and add to the batter. Mixrnon medium until just combined, 10 to 20 seconds. Remove the bowl and paddle fromrnthe mixer and use the paddle to scrape the bottom and sides of the bowl, ensuring thatrneverything is well mixed.
8. Scoop the batter into the prepared baking cups, filling them two thirds of the way.rnUsing a teaspoon, mix the cinnamon goo once again to reincorporate the butter andrnsugar. Place random small dollops of the goo over each unbaked cupcake.
9. Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through. Therncupcakes are done when the centers spring back when you touch them.
10. Remove the cupcakes from the oven. Let cool for 5 minutes. Leave the oven on to bake the streusel.
11. Cinnamon Streusel: Line a baking sheet with parchment paper.rnCombine the butter, brown sugar, flour, cinnamon, and salt in a clean bowl of the mixer on medium speed until the mixture looks like small pebbles. If the mixture is still too smooth, add more flour, 1 teaspoon at a time, until the desired consistency is reached. Sprinkle the streusel over the baking sheet, making sure there are no large clumps. Bake for 8 to 10 minutes, rotating the pan once, until golden brown.
12. Cream Cheese Buttercream: Follow the recipe for French Buttercream. Once completed, add the cream cheese and beat on high until well incorporated. If therncream cheese is particularly liquidy, it could cause the buttercream to "break." If that happens, add the guar gum and continue beating on high for 2 minutes until the mixture comes back together.
13. For American frosting: Prepare the recipe as directed, replacing thernmascarpone with the cream cheese.
14. Assembly: Fill a pastry bag fitted with a fluted tip with the cream cheese buttercream and pipe ontorneach vanilla cupcake. Sprinkle the streusel crumbs over each cupcake. Using a teaspoon, drizzle the cinnamon butterscotch over each cupcake.
15. Half Assed Corner: Skip the cinnamon streusel and used crushed cinnamon-flavored cereal instead.

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Taken from food52.com/recipes/24438-cinnamon-bun-cupcakes (may not work)