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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Easy Dessert Delight

Cinnamon roll cupcakes are a delightful dessert, capturing the essence of traditional cinnamon rolls in a soft, fluffy treat.
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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 Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder check freshness for best results
  • 0.5 teaspoon baking soda provides additional lift
  • 1 teaspoon ground cinnamon freshly ground elevates flavor
  • a pinch salt balances sweetness
  • 0.5 cups unsalted butter for dairy-free, try vegan butter
  • 1 cup granulated sugar brown sugar can enhance flavor
  • 2 large eggs flax eggs work for vegan option
  • 2 teaspoons vanilla extract use pure for best results
  • 0.5 cups sour cream yogurt or buttermilk are suitable substitutes
  • 0.5 cups whole milk any plant-based milk can be used
For the Cinnamon Sugar
  • 0.25 cups brown sugar adjust quantity to taste
  • 1 tablespoon ground cinnamon crucial for authentic cinnamon flavor
For the Frosting
  • 1 cup powdered sugar sugar alternatives can be used
  • 2 tablespoons milk adjust based on preference
  • 1 teaspoon vanilla extract opt for pure vanilla

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spoon
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream Butter and Sugar: Beat together softened butter and granulated sugar until light and fluffy, then add eggs and vanilla.
  4. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet mixture, alternating with sour cream and milk.
  5. Prepare Cinnamon Sugar Mixture: In a bowl, combine brown sugar and cinnamon, then mix with melted butter.
  6. Fill Cupcake Liners: Spoon batter into liners, add cinnamon sugar on top, and seal with more batter.
  7. Swirl the Mixture: Use a toothpick to swirl the cinnamon sugar into the batter.
  8. Bake: Bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool the Cupcakes: Cool in the tin for 5 minutes, then transfer to a wire rack.
  10. Make the Frosting: Whisk together powdered sugar, milk, and vanilla until smooth.
  11. Frost the Cupcakes: Drizzle frosting over cupcakes once they are completely cooled.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature butter for better batter texture. Avoid overmixing to maintain a tender cupcake. Let cupcakes cool before frosting for best presentation.

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