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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Go-To Sweet Morning Treat

Delight in these Cinnamon Roll Cupcakes, a perfect blend of traditional cinnamon roll flavors with the convenience of a cupcake.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups All-purpose flour Can substitute with gluten-free flour.
  • 1.5 teaspoons Baking powder Use fresh for best results.
  • 0.5 teaspoons Baking soda Use fresh for best results.
  • 2 teaspoons Ground cinnamon Adjust based on preference.
  • 1 pinch Salt Enhances flavors.
  • 0.5 cups Unsalted butter Substitute with coconut oil for dairy-free.
  • 1 cup Granulated sugar Can replace with a sugar alternative.
  • 2 large Eggs Flax or chia seeds can be used as vegan substitute.
  • 1 teaspoon Vanilla extract
  • 1 cup Sour cream Can be replaced with plain yogurt.
  • 0.5 cups Whole milk Can substitute with almond or oat milk.
For the Cinnamon Swirl
  • 0.33 cups Brown sugar
  • 1 tablespoon Ground cinnamon
For the Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Milk Adjust for desired consistency.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, 2 teaspoons of ground cinnamon, and a pinch of salt.
  3. In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer on medium speed for about 3-4 minutes.
  4. Add 2 large eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, alternating with 1 cup of sour cream.
  6. Pour in ½ cup of whole milk and mix until the batter is smooth.
  7. In a small bowl, combine ⅓ cup of brown sugar with 1 tablespoon of ground cinnamon and drizzle in 2 tablespoons of melted butter.
  8. Spoon the cupcake batter evenly into the prepared liners, filling them about halfway.
  9. Sprinkle the cinnamon-sugar mixture on top of the batter and gently swirl the mixture using a toothpick.
  10. Carefully place the muffin tin in the preheated oven and bake for 18-22 minutes.
  11. To prepare the glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth.
  12. Once the cupcakes are completely cooled, drizzle the prepared glaze generously over the top of each one.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure your eggs, butter, and sour cream are at room temperature for better mixing and texture.

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