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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: A Sweet Twist on a Classic Treat

Cinnamon Roll Cupcakes are a delightful twist on traditional cinnamon rolls, perfect for breakfast or dessert.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 2 cups All-Purpose Flour No substitutions recommended
  • 2 teaspoons Baking Powder Ensure freshness
  • 1/2 teaspoon Baking Soda Ensure freshness
  • 2 teaspoons Ground Cinnamon Can substitute with pumpkin pie spice
  • 1/2 teaspoon Salt Kosher or table salt based on preference
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor
  • 2 large Large Eggs No substitutes recommended
  • 1 teaspoon Vanilla Extract Can swap with almond extract
  • 1/2 cup Sour Cream Plain yogurt or buttermilk can be used
  • 1/2 cup Whole Milk Any milk type can also be used
Cinnamon Swirl
  • 1/2 cup Brown Sugar Can substitute with granulated sugar
  • 1 tablespoon Ground Cinnamon Essential for the classic flavor
Glaze
  • 1 cup Powdered Sugar No substitutions needed
  • 2 tablespoons Milk Use any milk type preferred
  • 1/2 teaspoon Vanilla Extract Maple extract is an alternative

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • electric mixer
  • whisk

Method
 

Cinnamon Roll Cupcakes Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl.
  3. Cream together the butter and granulated sugar in a large bowl with an electric mixer for 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition, then stir in vanilla.
  5. Alternately mix in the dry ingredients and sour cream, starting and ending with dry ingredients.
  6. Gently stir in whole milk until the batter is smooth.
  7. Mix brown sugar and cinnamon in a small bowl then drizzle in melted butter to form a paste.
  8. Fill cupcake liners halfway with batter, add a dollop of cinnamon mixture, and swirl with a toothpick.
  9. Top each cupcake liner with remaining batter, filling them about two-thirds full.
  10. Bake for 18-22 minutes and use a toothpick to check for doneness.
  11. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  12. Whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle over cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Avoid overmixing for light, fluffy cupcakes. Cool completely before frosting to prevent melting.

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