Cinnamon Roll Cupcakes Recipe

If you’re a fan of the warm, comforting flavors of cinnamon rolls but want something a bit more portable and perfect for sharing, these Cinnamon Roll Cupcakes are exactly what you need. They deliver all the gooey cinnamon-sugar swirls and tender crumb of a classic cinnamon roll, baked into individual cupcakes that are quick to make and simply irresistible. The rich cinnamon swirl pairs perfectly with a sweet vanilla glaze, making these cupcakes an absolute crowd-pleaser whether it’s a cozy breakfast or an indulgent dessert.

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a role in creating the soft, moist, and flavorful base, the cinnamon swirl that brings warmth, and the sweet glaze that finishes it off beautifully.

• 1 1/2 cups all-purpose flour: The foundation for the cupcake’s tender crumb.
• 1/2 teaspoon baking powder: Helps the cupcakes rise to a perfect fluffy texture.
• 1/4 teaspoon baking soda: Works alongside baking powder for extra lift and softness.
• 1/2 teaspoon ground cinnamon: Infuses the batter with that classic cinnamon warmth.
• 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
• 3/4 cup granulated sugar: Sweetens the cupcakes evenly for a gentle touch.
• 2 large eggs: Bind everything together and contribute to the structure.
• 1 teaspoon vanilla extract: Brightens the flavor, making every bite taste homemade.
• 1/2 cup sour cream: Keeps the cupcakes super moist and tender.
• 1/4 cup whole milk: Helps achieve a smooth, spreadable batter.
• 1/4 cup brown sugar: For the cinnamon swirl, providing a deep, caramel-like sweetness.
• 1 tablespoon ground cinnamon: The star spice for the swirl, intensifying cinnamon flavors even more.
• 1/4 cup unsalted butter, melted: Binds the cinnamon-sugar mixture, giving it that luscious texture.
• 1/2 cup powdered sugar: Forms the base of the glaze for a subtle sweetness and light finish.
• 1 tablespoon milk: Thins the glaze just enough for easy drizzling.
• 1/2 teaspoon vanilla extract: Adds a lovely vanilla aroma to the glaze.

How to Make Cinnamon Roll Cupcakes

Step 1: Prepare Your Oven and Dry Ingredients

First things first: preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Then, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl. This ensures your dry ingredients are evenly combined and ready to deliver that perfect cupcake texture.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar with a mixer until the mixture becomes light and fluffy, which takes about 3-4 minutes. This step is crucial to incorporate air, giving your cupcakes a soft, tender crumb.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to ensure they fully incorporate. Stir in the vanilla extract to infuse that classic warm sweetness right into your batter.

Step 4: Combine Batter with Dry Ingredients and Sour Cream

Alternate adding the dry ingredients and sour cream into the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cupcakes delightfully soft.

Step 5: Add Milk

Pour in the milk and gently mix until the batter is smooth and well blended. The milk helps thin out the batter slightly, making it easier to swirl in the cinnamon-sugar mixture.

Step 6: Make the Cinnamon Swirl

In a small bowl, combine the brown sugar and ground cinnamon. Drizzle in the melted butter and stir until a thick, spreadable paste forms. This swirl is what gives the cupcakes their signature cinnamon roll charm.

Step 7: Assemble the Cupcakes

Spoon a heaping tablespoon of batter into each liner. Then, add a small spoonful of the cinnamon-sugar mixture on top of the batter, and use a toothpick or small knife to gently swirl it in, creating those beautiful cinnamon swirls that look as good as they taste. Add another heaping tablespoon of batter on top, filling the liners about two-thirds full.

Step 8: Bake

Bake your cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Step 9: Make the Glaze and Finish

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze generously over the top of your completely cooled cupcakes. Let the glaze set a bit before digging in for that perfect melt-in-your-mouth experience.

How to Serve Cinnamon Roll Cupcakes

Garnishes

Adding a light dusting of cinnamon or a few chopped toasted pecans on top of the glaze can elevate the appearance and add a delightful crunch. A swirl of cream cheese frosting instead of glaze would also make these cupcakes even more decadent.

Side Dishes

Pair these Cinnamon Roll Cupcakes with a hot cup of coffee, spiced chai tea, or a rich hot chocolate for a perfectly cozy treat. Fresh fruit or a simple mixed green salad can balance the sweetness if serving at brunch.

Creative Ways to Present

Try serving these cupcakes in a lined wooden crate with rustic linen napkins for a charming brunch spread, or plate them individually on pretty dessert plates with a dollop of whipped cream and a sprig of mint for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store your Cinnamon Roll Cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is recommended but bring them to room temperature before serving for the best texture.

Freezing

These cupcakes freeze beautifully! Place cooled cupcakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature.

Reheating

Warm refrigerated or thawed cupcakes for about 10 to 15 seconds in the microwave to bring back that soft, fresh-baked feel. If you like the glaze a little melty, a quick warm-up is just perfect.

FAQs

Can I use low-fat sour cream instead of regular sour cream?

Low-fat sour cream works fine, but keep in mind that it may slightly affect the richness and moisture of the cupcakes. The texture might be a bit less tender but still delicious.

Can these Cinnamon Roll Cupcakes be made dairy-free?

Yes! Substitute dairy butter with a plant-based alternative, use a dairy-free sour cream, and swap whole milk for your favorite non-dairy milk. The flavor will still be wonderful with these substitutions.

How do I make sure the cinnamon swirl doesn’t sink to the bottom?

Swirling gently rather than mixing vigorously is key. Layer the batter and swirl the cinnamon mixture just enough to create the marbled effect, then top with a bit more batter to hold everything in place while baking.

Is it necessary to let the cupcakes cool completely before glazing?

Yes, it’s best to wait until they are completely cool. If the cupcakes are warm, the glaze will melt and may become too runny instead of setting nicely on top.

Can I double this recipe?

Absolutely. Just double the ingredients and bake in two muffin tins. Keep an eye on baking time, as your oven’s efficiency can vary, but the cupcakes should still bake within the 18 to 22-minute range.

Final Thoughts

I can’t encourage you enough to try these Cinnamon Roll Cupcakes at home. They’re the perfect way to get that cozy, cinnamon-spiced goodness of a cinnamon roll without the fuss. Whether you’re sharing with friends, taking them to a gathering, or simply treating yourself, these cupcakes are sure to bring smiles and warm moments. Happy baking!

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