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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Soft, Sweet Bliss in Every Bite

Indulge in these Cinnamon Roll Cupcakes, a delightful twist on a classic, packed with sweetness and gooey texture.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Ensure it’s measured correctly for best results.
  • 0.5 teaspoon baking powder Leavening agent for rise.
  • 0.25 teaspoon baking soda Essential for a lighter texture.
  • 0.5 teaspoon ground cinnamon Freshly ground preferred.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.5 cups unsalted butter, softened Can substitute with coconut oil.
  • 0.75 cups granulated sugar Brown sugar is an alternative.
  • 2 large eggs Can use flax eggs for egg-free.
  • 1 teaspoon vanilla extract Vanilla paste also usable.
  • 0.5 cups sour cream Plain yogurt or buttermilk can substitute.
  • 0.25 cups whole milk Any non-dairy milk is fine.
Cinnamon Swirl
  • 0.25 cups brown sugar Light brown preferred.
  • 1 tablespoon ground cinnamon Use fresh for best flavor.
  • 0.25 cups unsalted butter, melted Ensure not too hot.
Glaze
  • 0.5 cups powdered sugar A sugar substitute can be used.
  • 1 tablespoon milk Adjust for desired thickness.
  • 0.5 teaspoon vanilla extract

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • toothpick

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
  3. In a larger bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, then mix in the vanilla until smooth.
  5. Gradually alternate adding the dry mixture and sour cream to the creamed mixture, starting and ending with the dry ingredients.
  6. Stir in the milk until the batter is smooth.
  7. In a small bowl, mix brown sugar and cinnamon with melted butter to create the swirl paste.
  8. Fill each cupcake liner two-thirds full with batter, then add cinnamon swirl paste and swirl with a toothpick.
  9. Bake for 18-22 minutes, checking doneness with a toothpick.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar, milk, and vanilla together.
  12. Drizzle the glaze over cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to keep cupcakes light and fluffy.

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