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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

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Indulge in the delightful fusion of a classic cinnamon roll and a cupcake with these irresistible Cinnamon Roll Cupcakes. Perfectly fluffy and swirled with a warm cinnamon filling, each bite reveals a sweet surprise topped with a creamy glaze that elevates the flavors. These cupcakes are fantastic for any occasion, from casual family dinners to festive brunches, making them a versatile treat that everyone will love. Easy to make and customizable, they invite creativity—add nuts or dried fruits for extra texture! Prepare to impress your guests (or yourself) with these delightful treats!

Ingredients

Scale
  • 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. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract, then alternate adding dry ingredients and sour cream until just combined.
  5. Mix in milk until the batter is smooth.
  6. For the cinnamon swirl: combine brown sugar and cinnamon; drizzle melted butter to form a paste.
  7. Spoon batter into liners, add the swirl mixture on top, and gently swirl using a toothpick.
  8. Fill liners about two-thirds full with batter and bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool slightly before glazing with a mixture of powdered sugar, milk, and vanilla.

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