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Cinnamon Roll Cupcakes

Irresistible Cinnamon Roll Cupcakes to Warm Your Heart

These Cinnamon Roll Cupcakes combine the magic of baking with comforting cinnamon flavor, topped with creamy 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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-purpose flour Sift for a lighter texture
  • 1 tbsp Baking powder Leavening agent
  • 1 tsps Baking soda Enhances the rise
  • 2 tsps Ground cinnamon Essential flavor
  • 1/2 tsps Salt Balances sweetness
  • 1/2 cup Unsalted butter Substitute with margarine for dairy-free
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 2 tsps Vanilla extract Use pure for best flavor
  • 1 cup Sour cream Plain yogurt or buttermilk can be used as substitutes
  • 1/2 cup Whole milk Almond or oat milk for non-dairy
  • 1/2 cup Brown sugar Deeper flavor profile
For the Frosting
  • 2 cups Powdered sugar
  • 3 tbsp Milk Adjust to your preference for consistency
  • 1 tsps Vanilla extract

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Electric mixer

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-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream.
  6. Pour in the whole milk and mix until the batter is smooth.
  7. In a small bowl, combine brown sugar and additional ground cinnamon, then melt some butter and mix it in.
  8. Spoon the batter into the prepared liners, drizzle with cinnamon sugar, and top with more batter.
  9. Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack.
  11. While cooling, whisk together powdered sugar, milk, and vanilla for the frosting.
  12. Once cool, drizzle the cream cheese frosting over the cupcakes.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 4IUCalcium: 2mgIron: 6mg

Notes

Allow cupcakes to cool fully before frosting to prevent deterioration of frosting.

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