Cinnamon Roll Baby Bunny Cakes

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp table salt
• 1/8 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup butter, melted and slightly cooled
• 2 large eggs
• 1 tsp vanilla
• 1/2 cup milk
• Cinnamon Swirl:
• 2 Tbsp brown sugar
• 1/2 Tbsp ground cinnamon
• Cream Cheese Frosting:
• 2 oz. cream cheese, softened
• 2 Tbsp butter, softened
• 1/2 tsp vanilla
• 1 1/4 cups confectioners’ sugar, sifted

Preheat oven to 350°F. Place oven rack in middle of oven. Prepare Baby Bunny Cakelet pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In another small bowl, combine the brown sugar and cinnamon for cinnamon swirl filling.

Using a stand mixer with a paddle attachment, beat the granulated sugar and melted butter on low until well blended. Increase the speed to medium and beat until light and fluffy. Add the eggs and vanilla and mix until eggs are incorporated. Add the flour mixture, alternating with the milk and blend well. Divide the batter in half and pour first half into the prepared pan. Add 1/2 tsp. cinnamon swirl mixture down the center of each cavity, keeping it away from the edges. Add the second half of batter to each cavity, filling ¾ full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake 20-25 minutes or until edges are lightly browned and tester inserted comes out clean. Cool in pan for 10 minutes, then invert onto a cooling rack.

While the bunny cakes cool, make the frosting. In a medium bowl, beat the cream cheese, butter and vanilla. Add the confectioners’ sugar and mix thoroughly. Add more confectioners’ sugar if a thicker frosting is desired. If it’s too thick, add a little milk. Pipe frosting as desired onto tails and ears of cooled bunnies or serve the extra frosting when ready to eat. Yields 6 bunny cakelets.