Cinnamon Roll Cupcakes Recipe

Introduction

Cinnamon Roll Cupcakes bring the comforting flavors of a classic cinnamon roll into an easy-to-make single serving treat. Soft, tender cupcakes with a cinnamon swirl and a sweet glaze make them perfect for breakfast or 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 all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand 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, combine 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 top each with a small spoonful of the cinnamon-sugar mixture.
11. Step 11: Use a toothpick or small knife to swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.
12. Step 12: Add another heaping tablespoon of batter on top of each cinnamon swirl, filling liners about two-thirds full.
13. Step 13: Bake for 18-22 minutes, or until a toothpick inserted into 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 the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
16. Step 16: Once cupcakes are completely cool, drizzle the glaze over each cupcake.
17. Step 17: Allow the glaze to set before serving.

Tips & Variations

• Use cream cheese frosting instead of glaze for an extra rich topping.
• Try adding chopped nuts or raisins to the cinnamon swirl for added texture.
• Make sure not to overmix the batter to keep the cupcakes tender.
• If you prefer, substitute sour cream with Greek yogurt.

Storage

Store the cinnamon roll cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, allowing them to come to room temperature before serving. The glaze may soften in the fridge. Reheat briefly in the microwave if desired for a fresh-baked feel.

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 that measures cup-for-cup. Just ensure your baking powder and other ingredients are also gluten-free.

Can I prepare the batter in advance?

You can prepare the batter and keep it covered in the refrigerator for up to 24 hours before baking. Let it come to room temperature and gently stir before filling the cupcake liners.

Cinnamon Roll Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

These Cinnamon Roll Cupcakes combine the delightful flavors of classic cinnamon rolls with the convenience of cupcakes. Featuring a moist, cinnamon-spiced batter swirled with a rich cinnamon-sugar paste and topped with a creamy vanilla glaze, these cupcakes are perfect for breakfast, brunch, or dessert lovers seeking a sweet treat with a homemade touch.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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

Vanilla Glaze

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. This incorporates air for a tender cupcake texture.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
5. Add Vanilla: Stir in the vanilla extract to infuse the batter with flavor.
6. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix only until just combined to avoid overmixing which can toughen cupcakes.
7. Add Milk: Gently mix in the milk until the batter is smooth and well incorporated.
8. Prepare Cinnamon Swirl: In a small bowl, stir together the brown sugar and ground cinnamon. Drizzle the melted butter into the cinnamon-sugar mixture and stir until it forms a thick paste.
9. Fill Cupcake Liners – Layer 1: Spoon a heaping tablespoon of batter into each cupcake liner to create the base layer.
10. Add Cinnamon Swirl: Place a small spoonful of the cinnamon-sugar mixture on top of each batter portion in the liners.
11. Swirl Mixture: Use a toothpick or small knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled effect throughout the cupcakes.
12. Fill Cupcake Liners – Layer 2: Add another heaping tablespoon of batter over the cinnamon swirl, filling each liner about two-thirds full.
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 doneness.
14. Cool in Pan: Let the cupcakes cool in the muffin tin for 5 minutes to set their shape before transferring to a wire rack.
15. Cool Completely: Transfer the cupcakes to a wire rack and allow them to cool completely before glazing.
16. Make Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
17. Glaze Cupcakes: Drizzle the glaze over each completely cooled cupcake to add sweetness and a creamy finish.
18. Set Glaze and Serve: Allow the glaze to set for several minutes before serving to avoid mess and let the flavor meld.

Notes

• You can substitute the sour cream with plain Greek yogurt for a slightly tangier flavor and healthier twist.
• Ensure the cupcakes are fully cooled before glazing to prevent the glaze from melting off.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, use plant-based butter and milk alternatives.
• Adding chopped nuts like pecans or walnuts to the cinnamon swirl can give a delightful crunch.

Keywords: cinnamon roll cupcakes, cinnamon swirl cupcakes, easy cinnamon dessert, breakfast cupcakes, cinnamon glaze cupcakes