Go Back
–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes That Melt in Your Mouth Every Time

Delight in these Cinnamon Roll Cupcakes that combine gooey flavors of cinnamon rolls with the charm of cupcakes for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups All-Purpose Flour Gluten-free option available.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Ground Cinnamon Adjust for extra spice.
  • 1 tsp Salt
  • 1/2 cup Unsalted Butter Softened.
  • 3/4 cup Granulated Sugar
  • 2 large Eggs Room temperature.
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream Can substitute with yogurt or buttermilk.
  • 1/2 cup Whole Milk Can substitute with non-dairy milk.
  • 1/2 cup Brown Sugar Can replace with more granulated sugar.
Cream Cheese Frosting
  • 2 cups Powdered Sugar Sift before using.
  • 2 tbsp Milk (for frosting) Adjust for consistency.
Cinnamon Swirl
  • 1/2 cup Brown Sugar
  • 1 tbsp Ground Cinnamon
  • 2 tbsp Unsalted Butter Melted.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • toothpick or skewer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  5. Gradually mix the dry ingredient blend into the butter mixture, alternating with sour cream.
  6. Fold in the whole milk until the batter is smooth.
  7. Mix brown sugar and ground cinnamon with melted unsalted butter to create the cinnamon swirl mixture.
  8. Fill each cupcake liner with the batter, then add spoonfuls of cinnamon swirl mixture on top.
  9. Bake for 18-22 minutes or until a toothpick comes out clean.
  10. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
  11. Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust milk for desired consistency.
  12. Drizzle the creamy glaze over cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure butter is softened for a smooth batter. Store cupcakes in an airtight container for up to 2-3 days at room temperature.

Tried this recipe?

Let us know how it was!