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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Sweet Indulgence

Cinnamon Roll Cupcakes are a delicious fusion of traditional cinnamon rolls and cupcakes, offering a sweet indulgence perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can substitute with gluten-free blend
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon freshly ground yields more flavor
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter softened to room temperature
  • 1 cup Granulated Sugar adjust based on sweetness preference
  • 2 Large Eggs room temperature
  • 1 teaspoon Vanilla Extract opt for pure vanilla
  • 1 cup Sour Cream plain yogurt or buttermilk are substitutes
  • 1/2 cup Whole Milk non-dairy alternatives like almond or oat milk work
  • 1/2 cup Brown Sugar try coconut sugar for a unique twist
For the Cream Cheese Frosting
  • 2 cups Powdered Sugar
  • 2 tablespoons Milk to adjust consistency
  • 1 teaspoon Vanilla Extract

Equipment

  • Oven
  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer
  • Measuring cups
  • Measuring spoons

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 medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream together butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, then mix in vanilla extract until fully combined.
  5. Gradually add dry mixture to creamed mixture, alternating with sour cream, mixing until just combined.
  6. Mix in milk gently until just smooth, careful not to overmix.
  7. Combine brown sugar and cinnamon in a small bowl, adding melted butter until you have a paste.
  8. Spoon batter into muffin tin about halfway, add cinnamon mixture, and cover with more batter.
  9. Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Mix frosting ingredients until smooth and frost cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Using room temperature ingredients ensures a smoother batter. Avoid overmixing to keep cupcakes tender.

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