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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Sweet Escape

Cinnamon Roll Cupcakes are a delightful twist on the classic cinnamon roll, offering a quick and easy way to enjoy these sweet treats.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitutable with gluten-free flour for a GF version.
  • 2 teaspoons Baking Powder Leavens the cupcakes for a light texture.
  • 1 teaspoon Baking Soda Enhances the leavening process for a fluffier result.
  • 1 tablespoon Ground Cinnamon Adds warm, aromatic flavor.
  • 1 pinch Salt Balances sweetness and enhances overall flavor.
  • ½ cup Unsalted Butter Use vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens the batter perfectly.
  • 2 large Eggs Binds ingredients together.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
  • ½ cup Sour Cream Can be replaced with plain yogurt or buttermilk.
  • ½ cup Whole Milk Can substitute with any non-dairy milk.
  • ½ cup Brown Sugar Adds a rich sweetness for the cinnamon swirl.
For the Glaze
  • 1 cup Powdered Sugar Used to create a velvety-smooth glaze.
  • 2 tablespoons Milk Adjusts the consistency of the glaze; any non-dairy alternative can be used.
  • ½ teaspoon Vanilla Extract Enhances sweetness and flavor of the glaze.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Toothpick

Method
 

Step-by-Step Instructions for Cinnamon Roll Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time and mix well after each, then stir in vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture, alternating with sour cream, until just combined.
  6. Mix in the whole milk until the batter is soft and smooth.
  7. In a small bowl, combine brown sugar and ground cinnamon, then mix in melted butter until crumbly.
  8. Spoon the batter into muffin cups, filling them two-thirds full, and add a spoonful of the cinnamon swirl mix on top.
  9. Bake for 18-22 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.
  11. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
  12. Once cooled, drizzle the glaze over each cupcake.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgSugar: 18gVitamin A: 400IUCalcium: 10mgIron: 1mg

Notes

Allow the cupcakes to cool briefly in the pan and use softened ingredients for best results.

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