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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Sweet Fluffy Bliss in Every Bite

Cinnamon Roll Cupcakes combine the beloved flavor of cinnamon rolls with the ease of cupcakes, offering a fluffy and gooey treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can swap with gluten-free flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon Essential for flavor
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 2 large Large Eggs Room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup Sour Cream Can substitute with plain yogurt or buttermilk
  • 1/2 cup Whole Milk Can replace with almond or oat milk
  • 1/2 cup Brown Sugar For the gooey cinnamon swirl
  • 1 cup Powdered Sugar For the glaze
  • 2 tablespoons Additional Milk For adjusting glaze consistency
For the Glaze
  • 1 cup Powdered Sugar For sweetness
  • 2 tablespoons Milk For creaminess
  • 1 teaspoon Vanilla Extract Enhances sweetness

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Electric mixer
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream together unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract until mixed well.
  6. Alternate adding dry mixture and sour cream to the wet mixture, mixing until just combined.
  7. Fold in the whole milk until smooth.
  8. Mix brown sugar, cinnamon, and melted butter to create the cinnamon swirl paste.
  9. Fill cupcake liners 2/3 full with batter and add a dollop of cinnamon paste, swirling it into the batter.
  10. Bake in preheated oven for 18-22 minutes or until a toothpick comes out clean.
  11. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  12. Make the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
  13. Drizzle the glaze over the cooled cupcakes and allow to set before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 25mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Adjust glaze consistency as needed for a perfect drizzle.

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