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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Soft, Sweet Bliss in Every Bite

Cinnamon Roll Cupcakes combine fluffy cupcakes with gooey sweetness, drizzled in rich cream cheese frosting. A delightful treat for any occasion!
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 tbsp Baking Powder No substitutions needed.
  • 1 tsp Baking Soda No substitutions needed.
  • 2 tsp Ground Cinnamon Increase for a stronger flavor.
  • 1/2 tsp Salt Can be omitted for low-sodium diets.
  • 1/2 cup Unsalted Butter Substitute with margarine or coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Substitute with brown sugar for a deeper flavor.
  • 2 Large Eggs Substitute with a flax egg or unsweetened applesauce for a vegan option.
  • 1 tsp Vanilla Extract No substitutions needed.
  • 1 cup Sour Cream Substitute with plain yogurt or buttermilk.
  • 1/2 cup Whole Milk Substitute with any milk or non-dairy milk option.
For the Swirl Filling
  • 1/2 cup Brown Sugar Creates a sweet, spiced filling.
  • 1 tbsp Ground Cinnamon Perfect for adding depth.
For the Glaze
  • 2 cups Powdered Sugar No substitutions needed.
  • 2 tbsp Additional Milk Any milk or non-dairy milk can work here.

Equipment

  • Muffin tin
  • Mixing bowls
  • Hand 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 cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually alternate adding the dry mixture and sour cream to the wet ingredients, finishing with whole milk until smooth.
  6. In a small bowl, combine the brown sugar and cinnamon. Drizzle in melted butter and mix until a thick paste forms.
  7. Fill each cupcake liner halfway with the batter, add a dollop of the cinnamon swirl filling, then top with more batter.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool in the muffin tin for about 5 minutes before transferring to a wire rack.
  10. Whisk together the powdered sugar, vanilla extract, and milk to achieve a smooth glaze.
  11. Drizzle the prepared glaze generously over the tops of the cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure your butter, eggs, and sour cream are at room temperature for a smooth batter. Cool cupcakes fully before glazing to ensure the glaze stays intact.

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