Cinnamon Roll Cupcakes Recipe

Introduction

Cinnamon Roll Cupcakes are a delightful twist on the classic breakfast treat, offering all the warm, spicy flavors of a cinnamon roll in a convenient, handheld form. These moist cupcakes feature a cinnamon swirl and a sweet glaze, perfect for sharing or enjoying anytime you crave a comforting dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Stir in the vanilla extract.
6. Step 6: Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Step 7: Add the milk and gently mix until the batter is smooth and well incorporated.
8. Step 8: In a small bowl, mix the brown sugar and ground cinnamon for the cinnamon swirl.
9. Step 9: Drizzle the melted butter into the cinnamon-sugar mixture and stir until it forms a paste.
10. Step 10: Spoon a heaping tablespoon of batter into each cupcake liner, then add a small spoonful of the cinnamon-sugar paste on top.
11. Step 11: Use a toothpick or small knife to swirl the cinnamon-sugar mixture into the batter for a marbled effect.
12. Step 12: Add another heaping tablespoon of batter on top of each cinnamon swirl, filling the liners about two-thirds full.
13. Step 13: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
14. Step 14: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
15. Step 15: While cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
16. Step 16: Once cool, drizzle the glaze over each cupcake and let it set before serving.

Tips & Variations

• Use cream cheese frosting instead of glaze for a richer topping.
• For extra gooey cinnamon swirls, add a pinch of nutmeg to the cinnamon-sugar mixture.
• If you prefer a tangier flavor, swap sour cream for Greek yogurt in the batter.
• Makemini cupcakes by using a mini muffin tin and reducing baking time to about 12-15 minutes.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. When ready to eat, reheat refrigerated cupcakes in the microwave for about 10-15 seconds to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check if the blend contains xanthan gum or add it separately to help with texture.

Can I prepare the batter ahead of time?

It’s best to bake the cupcakes immediately after preparing the batter for optimal rise and texture. However, you can prepare the cinnamon swirl mixture in advance and store it in the refrigerator for up to 24 hours.

Cinnamon Roll Cupcakes Recipe

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★★★★★

4.5 from 144 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

These Cinnamon Roll Cupcakes combine the tender, fluffy texture of a classic cupcake with the warm, spiced swirl of cinnamon sugar reminiscent of your favorite cinnamon roll. Finished with a sweet vanilla glaze, these cupcakes are perfect for breakfast, brunch, or an irresistible dessert.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk

Cinnamon Swirl

• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted

Glaze

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to get ready for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to ensure they are evenly combined for the cupcake batter.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs: Incorporate the eggs into the creamed butter and sugar one at a time, beating well after each addition to maintain a smooth texture.
5. Flavor the Batter: Stir in the vanilla extract to infuse the batter with a warm, sweet aroma.
6. Combine Dry Ingredients and Sour Cream: Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients, mixing each addition just until combined to prevent overmixing.
7. Incorporate Milk: Add the milk and gently mix until the batter is smooth and well incorporated, ready for portioning.
8. Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar and ground cinnamon, then drizzle the melted butter into the mixture and stir until it forms a thick paste, which will give a delicious cinnamon swirl in the cupcakes.
9. Fill Cupcake Liners (First Layer): Spoon a heaping tablespoon of batter into each cupcake liner as the base layer.
10. Add Cinnamon Swirl: Top each cupcake liner with a small spoonful of the cinnamon-sugar mixture to create that signature swirl.
11. Create Swirl Effect: Use a toothpick or small knife to gently swirl the cinnamon mixture into the batter, creating a marbled cinnamon effect inside each cupcake.
12. Fill Cupcake Liners (Second Layer): Add another heaping tablespoon of batter on top of the cinnamon swirl to fill the liners about two-thirds full, ensuring there is enough batter for a fluffy cupcake.
13. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating they are perfectly baked.
14. Cool in Tin: Allow the cupcakes to cool in the tin for 5 minutes after baking, making them easier to handle and preventing breakage.
15. Transfer to Wire Rack: Transfer the cupcakes to a wire rack to cool completely, which is important before glazing to avoid melting the glaze.
16. Make Glaze: While the cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make a smooth, sweet glaze.
17. Glaze the Cupcakes: Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake for extra sweetness and a beautiful finish.
18. Set Glaze and Serve: Allow the glaze to set before serving the cupcakes to ensure a perfect texture and appearance.

Notes

• For best results, ensure ingredients like butter, eggs, and sour cream are at room temperature before mixing.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor and a healthier twist.
• Use a toothpick to test doneness without over-baking the cupcakes, as over-baking can make them dry.
• These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat briefly in the microwave before serving if stored in the refrigerator to soften the cupcake texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cinnamon roll cupcakes, cinnamon swirl cupcakes, vanilla glaze cupcakes, cinnamon sugar cupcakes, baked cinnamon cupcakes