Cinnamon Roll Cupcakes Recipe

Introduction

These cinnamon roll cupcakes capture the warm, comforting flavors of classic cinnamon rolls in a convenient cupcake form. Soft, fluffy, and swirled with cinnamon sugar, they’re topped with a sweet glaze that makes each bite irresistible. Perfect for breakfast or an afternoon treat!

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 the 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 in the preheated oven 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, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
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 the cupcakes.

Tips & Variations

• For extra richness, substitute the whole milk with cream or half-and-half.
• You can add chopped nuts or raisins to the cinnamon swirl for added texture.
• Use maple syrup instead of vanilla in the glaze for a different flavor twist.
• Make mini cupcakes by using a mini muffin tin and reduce baking time to 12-15 minutes.

Storage

Store the cinnamon roll cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt can be used as a substitute for sour cream in equal amounts without affecting the texture much.

How do I make the cinnamon swirl without it sinking?

Swirl the cinnamon-sugar paste gently into the batter and avoid overmixing after adding it. This helps maintain distinct swirls throughout the cupcakes.

Cinnamon Roll Cupcakes Recipe

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These Cinnamon Roll Cupcakes combine the soft, fluffy texture of classic cupcakes with the sweet, spicy swirl of cinnamon sugar reminiscent of traditional cinnamon rolls. Topped with a smooth vanilla glaze, they make a delightful treat perfect for breakfast or dessert.

• Author: mia
• 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 Oven and Prepare Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to distribute the leavening agents and spices evenly.
3. Cream Butter and Sugar: In a large mixing bowl, use a mixer on medium speed to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, incorporating air for a tender crumb.
4. Add Eggs: Incorporate eggs one at a time into the butter-sugar mixture, mixing well after each addition to maintain a smooth batter.
5. Stir in Vanilla: Add vanilla extract to bring a warm, sweet aroma and flavor to the batter.
6. Combine Dry Ingredients and Sour Cream: Alternate adding the dry flour mixture and sour cream to the wet ingredients, starting and ending with the dry to keep the batter balanced and moist.
7. Mix Until Just Combined: Incorporate the ingredients gently to avoid overmixing, which can lead to dense cupcakes.
8. Add Milk: Stir in the milk gently until the batter is smooth and well integrated, ensuring proper consistency for baking.
9. Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar and ground cinnamon, then drizzle in melted butter and stir to create a paste-like cinnamon swirl.
10. Assemble Cupcakes – Base Batter: Spoon a heaping tablespoon of cupcake batter into each liner to form the base layer.
11. Add Cinnamon Swirl: Drop a small spoonful of the cinnamon-sugar mixture on top of the batter in each cup.
12. Create Swirl Effect: Use a toothpick or small knife to swirl the cinnamon mixture into the batter, creating a marbled pattern for a cinnamon roll effect.
13. Add Remaining Batter: Top each cupcake with another heaping tablespoon of batter, filling the liners about two-thirds full for proper rising.
14. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
15. Cool in Tin: Remove from oven and let the cupcakes cool in the tin for 5 minutes to set.
16. Transfer to Rack: Move cupcakes to a wire rack to cool completely, which prevents sogginess by allowing air circulation.
17. Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth to create the vanilla glaze.
18. Glaze Cupcakes: Once cupcakes are completely cool, drizzle the vanilla glaze evenly over each cupcake.
19. Set Glaze: Allow the glaze to set before serving so it firms up slightly, enhancing both appearance and texture.

Notes

• Do not overmix the batter to keep cupcakes tender.
• Ensure cupcakes are completely cool before glazing to prevent melting the glaze.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
• For a dairy-free version, use plant-based milk and vegan butter alternatives.
• Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Cinnamon Roll Cupcakes, Cinnamon Swirl Cupcakes, Vanilla Glaze Cupcakes, Soft Cinnamon Cupcakes, Breakfast Cupcakes, Sweet Swirl Cupcakes