Cinnamon Roll Cupcakes Recipe

Introduction

Cinnamon Roll Cupcakes bring the comforting flavors of classic cinnamon rolls into a convenient single-serving treat. Soft, tender, and swirled with cinnamon sugar, these cupcakes are topped with a sweet glaze that’s 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, mix together 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 the liners about two-thirds full.
13. Step 13: Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
14. Step 14: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
15. Step 15: While the cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
16. Step 16: Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake.
17. Step 17: Allow the glaze to set before serving.

Tips & Variations

• For a richer flavor, try substituting the whole milk with buttermilk.
• Add chopped nuts like pecans or walnuts to the cinnamon swirl mixture for extra texture.
• Use cream cheese frosting instead of the glaze for a classic cinnamon roll taste.
• If you prefer a stronger cinnamon flavor, increase the ground cinnamon in both the batter and the swirl mixture.

Storage

Store the 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. Reheat refrigerated or frozen cupcakes briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use almond milk or any other plant-based milk instead of whole milk and sour cream.

How do I prevent the cinnamon swirl from sinking to the bottom?

Swirling the cinnamon-sugar mixture gently into the batter and layering the batter before and after adding the swirl helps keep it evenly distributed without sinking.

Cinnamon Roll Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

Delight in these Cinnamon Roll Cupcakes, featuring a tender, fluffy batter swirled with a cinnamon-sugar filling and topped with a sweet vanilla glaze. These cupcakes capture the essence of cinnamon rolls in an easy-to-make, portable treat perfect for breakfasts, brunches, or dessert.

• Author: Daniel
• 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

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

Vanilla Glaze

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

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare 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 even distribution.
3. Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine.
5. Add vanilla extract: Stir in the vanilla extract to infuse flavor into the batter.
6. Combine batter components: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
7. Add milk: Gently mix in the whole milk until the batter is smooth and well incorporated.
8. Prepare cinnamon swirl: In a small bowl, combine the brown sugar and ground cinnamon, then drizzle in the melted butter and stir until it forms a paste-like consistency.
9. Layer batter and swirl: Spoon a heaping tablespoon of batter into each cupcake liner, then add a spoonful of the cinnamon-sugar paste on top.
10. Create marbled effect: Use a toothpick or small knife to swirl the cinnamon-sugar mixture into the batter, creating a marbled pattern.
11. Fill the liners: Add another heaping tablespoon of batter on top of the swirled cinnamon, filling each cupcake liner about two-thirds full.
12. Bake cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
13. Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
14. Make vanilla glaze: While the cupcakes cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
15. Glaze cupcakes: Once fully cooled, drizzle the glaze evenly over each cupcake.
16. Set glaze: Allow the glaze to set before serving for a perfect finish.

Notes

• Ensure the butter is softened to room temperature for better creaming and fluffier cupcakes.
• Sour cream adds moisture and a tender texture; do not substitute with non-dairy alternatives if possible.
• Use fresh cinnamon and brown sugar for the best flavor in the cinnamon swirl.
• Check cupcakes at 18 minutes to avoid overbaking and ensure they remain moist.
• Let the glaze set completely to prevent it from dripping off when serving.

Keywords: cinnamon roll cupcakes, cinnamon swirl cupcakes, breakfast cupcakes, cinnamon sugar dessert, vanilla glazed cupcakes