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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes for a Sweet Homemade Indulgence

These Cinnamon Roll Cupcakes are soft, fluffy, and swirled with cinnamon goodness, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 tsp Baking Soda Do not substitute without adjustments.
  • 2 tbsp Ground Cinnamon Nutmeg can be used for a twist.
  • 1 tsp Salt Kosher or sea salt recommended.
  • 1/2 cup Unsalted Butter Can substitute with margarine or coconut oil.
  • 1 cup Granulated Sugar Can substitute brown sugar.
  • 2 large Eggs Flax eggs are a great vegan alternative.
  • 2 tsp Vanilla Extract
  • 1 cup Sour Cream Can substitute with plain yogurt or buttermilk.
  • 1/2 cup Whole Milk Any non-dairy milk can work.
  • 1/2 cup Brown Sugar May skip if using extra granulated sugar.
For the Glaze
  • 1 cup Powdered Sugar Can substitute with granulated sugar.
  • 2 tbsp Milk Any milk or milk alternative works.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • Muffin Tin
  • cupcake liners
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  3. Cream the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time and then mix in vanilla extract until combined.
  5. Gradually mix in the dry ingredients alternately with sour cream until just combined.
  6. Add whole milk to create a smooth consistency and stir gently.
  7. Mix brown sugar and cinnamon in a small bowl, adding melted butter to form a paste.
  8. Layer batter into cupcake liners and scoop in the cinnamon-sugar mixture, swirling gently.
  9. Fill liners two-thirds full and bake for 18-22 minutes until a toothpick comes out clean.
  10. Cool in muffin tin for 5 minutes before transferring to a wire rack.
  11. Whisk together powdered sugar, milk, and vanilla extract for the glaze.
  12. Once cooled, drizzle glaze over cupcakes and allow to set before serving.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure butter is softened for best texture. Avoid overmixing for fluffy cupcakes.

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