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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Blissful Bites of Cozy Comfort

Delightful Cinnamon Roll Cupcakes combine the warmth of cinnamon rolls with the fluffiness of cupcakes, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can use whole wheat for a denser texture
  • 1 tbsp Baking Powder essential for leavening
  • 1 tsp Baking Soda works with sour cream for fluffiness
  • 2 tsp Ground Cinnamon increase for bolder flavor
  • 1/2 tsp Salt can omit for low-sodium
  • 1/2 cup Unsalted Butter substitute margarine or coconut oil if needed
  • 1 cup Granulated Sugar brown sugar can deepen flavor
  • 2 large Eggs can use flax eggs for vegan
  • 1 tsp Vanilla Extract almond extract offers a nice twist
  • 1 cup Sour Cream can swap with plain yogurt or buttermilk
  • 1/2 cup Whole Milk any milk variety can be used
For the Cinnamon Filling
  • 1/2 cup Brown Sugar adjust to sweetness preference
  • 1 tbsp Ground Cinnamon more can be added for stronger flavor
  • 1/4 cup Melted Butter essential for swirling filling
For the Glaze
  • 1 cup Powdered Sugar can swap with coconut sugar
  • 2 tbsp Additional Milk adjust for desired consistency

Equipment

  • Muffin tin
  • mixing bowls
  • Hand mixer
  • whisk
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. Cream together butter and sugar until light and fluffy, then beat in eggs and vanilla.
  4. Gradually add dry mixture to the creamed butter alternating with sour cream, then add milk until combined.
  5. Mix brown sugar and cinnamon in a small bowl, then stir in melted butter to create a paste.
  6. Fill cupcake wells halfway with batter, dollop cinnamon filling on top, and swirl with a toothpick.
  7. Bake for 18-22 minutes or until golden and a toothpick inserted comes out clean.
  8. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. Whisk powdered sugar, milk, and vanilla in a bowl until smooth for the glaze.
  10. Drizzle the glaze over cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

These Cinnamon Roll Cupcakes are perfect for coffee breaks and can be customized with various frostings or mix-ins. Store in an airtight container for freshness.

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