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–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes for a Cozy Morning Treat

Cinnamon Roll Cupcakes are a delicious blend of breakfast and dessert, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1 teaspoon Baking Soda Can omit if using self-rising flour
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (softened) Can replace with vegan butter
  • 1 cup Granulated Sugar Light brown sugar can be used for richer flavor
  • 2 large Eggs Vegan alternatives include flax eggs
  • 1 teaspoon Vanilla Extract Almond extract can be used for different flavor
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Brown Sugar Can swap with coconut sugar
  • 1 tablespoon Ground Cinnamon Additional for garnishing
For the Frosting
  • 8 ounces Cream Cheese (softened) Can substitute with vegan cream cheese
  • 1/4 cup Unsalted Butter (softened)
  • 2 cups Powdered Sugar Can reduce for less sweetness
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Heavy Cream Add until spreadable consistency is reached
Optional Garnish
  • Mini Cinnamon Rolls
  • Sprinkle of Cinnamon

Equipment

  • oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cupcake liners

Method
 

Step‑by‑Step Instructions
  1. Prep the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Wet Ingredients: In another bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and sour cream, and blend until combined.
  4. Combine Mixtures: Gently fold the dry ingredients into the wet until just combined.
  5. Swirl the Batter: Fill liners halfway with batter, sprinkle with cinnamon sugar, and fill to three-quarters full. Swirl with a toothpick.
  6. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes until a toothpick comes out clean.
  7. Prepare the Frosting: Beat cream cheese and butter until smooth, then add powdered sugar and heavy cream until spreadable.
  8. Frost the Cupcakes: Frost the cooled cupcakes and garnish with mini cinnamon rolls or cinnamon sprinkle.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Measure accurately, avoid overmixing, and cool fully before frosting to maintain texture. Customize with toppings like pecans or chocolate shavings.

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