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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes That Will Make Your Kitchen Sing

Delightful Cinnamon Roll Cupcakes combine the fluffiness of cupcakes with warm cinnamon-spiced goodness, making them a favorite comfort food.
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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
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour you can swap for gluten-free flour if desired.
  • 0.5 tsp Baking Powder Helps the cupcakes rise and achieve that fluffy texture.
  • 0.25 tsp Baking Soda Ensures a light cake by assisting in leavening.
  • 0.5 tsp Ground Cinnamon Adds that warm, comforting flavor we love.
  • 0.25 tsp Salt Enhances the overall flavor profile.
  • 0.5 cups Unsalted Butter, softened substitute with softened coconut oil for a dairy-free version.
  • 0.75 cups Granulated Sugar Sweetens the batter perfectly.
  • 1 tsp Vanilla Extract Adds a depth of flavor.
  • 0.5 cups Sour Cream plain yogurt or buttermilk work as great substitutes.
  • 0.25 cups Whole Milk almond or oat milk can be used for a dairy-free option.
For the Cinnamon Swirl
  • 0.25 cups Brown Sugar Infuses sweetness and moisture.
  • 1 tbsp Ground Cinnamon Enhances that familiar, cozy flavor.
  • 0.25 cups Unsalted Butter, melted Combines with the cinnamon sugar.
For the Frosting
  • 0.5 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1 tbsp Milk Adds that required moisture for the frosting.
  • 0.5 tsp Vanilla Extract Enhances flavor in your frosting.

Equipment

  • oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • hand mixer

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the sour cream.
  6. Pour in the whole milk and gently mix until your batter is smooth.
  7. In a small bowl, combine the brown sugar with the ground cinnamon and mix in the melted butter.
  8. Spoon the batter into the prepared liners, filling them halfway, then top with the cinnamon-sugar mixture.
  9. Place the muffin tin in the oven and bake for 18-22 minutes.
  10. Once baked, let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack.
  11. Prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
  12. Drizzle the glaze over the top of the cool cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Avoid overmixing for tender cupcakes and ensure to cool completely before frosting.

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