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Cinnamon Roll Cupcakes Recipe

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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.

Ingredients

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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

Find it online: https://thehungrymason.com/cinnamon-roll-cupcakes-recipe/