For the cupcakes:
1 1/2 sticks salted butter, room temperature
1 1/2 cups sugar
2 cups of all purpose flour
2 tsp baking powder
1/4 tsp salt
3 eggs & 1 egg white
3/4 cup milk
2 tsp vanilla extract

Cinnamon Mixture: 4 tb granulated sugar, 3 tsp cinnamon, 2 tb cold butter. Mix with a fork until you make a crumby, coarse mixture. Try not to let it sit out too long or it will get soft and hard to work with.

Preheat oven to 350 degrees.
Beat the butter and sugar together until light and fluffy. Combine the flour, baking powder and salt in a bowl. In another bowl combine eggs, milk, and vanilla then mix with a fork or egg beater.
Once butter & sugar is mixed completely add 1/3 of the flour mixture. Add 1/2 the wet ingredients. Alternate twice until everything is incorporated
Line cupcake pan with liners and fill 2/3 full with batter. Take the cinnamon mixture and sprinkle pieces on top of the batter. It will sink some during baking to go throughout the cupcake. Bake at 350 degrees until done, when a toothpick inserted comes out clean. This usually takes about 18-20 minutes in my oven.

For the frosting: (This frosting can be a little soft and is made to frost on the cupcake. I sometimes add either excess powdered sugar or a little bit of hi-ratio shortening to thicken it up so I can be piped on the cupcake when needed)
6oz. of cream cheese
1 stick salted butter at room temperature
4-5 cups powdered sugar
2 tsp vanilla
1/2 tsp lemon juice
1 tb milk

Beat the cream cheese and butter together until thoroughly mixed. Slowly add powdered sugar in small batches and mix well between each addition. After all powdered sugar is added, add the milk and mix. Beat on high for about 5 minutes to make light and fluffy. Add vanilla and lemon juice and mix for another couple minutes.

After cupcakes are cooled, frost or pipe and then sprinkle a little bit of cinnamon on top.

These are some of the Cinnabon cupcakes with toppers from Two Sugar Babies from my sister in laws baby shower a couple years ago.

First, you will need some materials
- fondant
- a ball tool
- foam pad
- rose petal cutter (or any oval/round petal cutter would work)
- veining mat

Roll out your fondant until very thin, about the same as you would do if making a flower

This is how thin I rolled mine out. If its too think it will be hard to frill the edges

Use the cutter to cut out as many petals as you can fit in your fondant

Use the veiner to vein each petal. This is optional but I liked the look and texture it gave

Place each petal on your foam mat to frill

Using the ball too, frill the edges of the petal. Just use a circular motion on the very edges and dont press too hard or it will tear.

Finished petal

Attach the petal to the cake, starting at the bottom and working your way around, then up. I attached it to buttercream so I didnt need any glue or water. If you are attaching to fondant, or your buttercream has already crusted, use a small dab of piping gel or water only to the top of the petal

Finished with all the petals

I used a mixture of petal dust and luster dust on the petals after they were attached to give depth and color to it. This was for a mermaid cake to resemble the tail so I wanted it to have a shimmery look.

The finished cake!