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Cinnamon Roll Cupcakes Recipe

Cinnamon Roll Cupcakes Recipe
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★★★★★

5.2 from 20 reviews

Delight in these soft and tender Cinnamon Roll Cupcakes, featuring a moist vanilla batter swirled with a rich cinnamon-sugar filling and topped with a sweet vanilla glaze. Perfect for a cozy breakfast treat or an indulgent snack, these cupcakes deliver all the warm, comforting flavors of classic cinnamon rolls in a convenient, easy-to-make cupcake form.

Ingredients

Scale

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 Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to distribute all leavening agents and spices evenly.
  3. Cream Butter and Sugar: Using a hand or stand mixer on medium speed, beat the softened butter with granulated sugar until the mixture is light, fluffy, and pale, which takes about 3 to 4 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs, one at a time, beating thoroughly after each addition to create a smooth batter. Stir in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Sour Cream: Alternately add the dry flour mixture and sour cream to the creamed mixture, beginning and ending with the flour, mixing gently until just incorporated to maintain a moist batter.
  6. Add Milk: Pour in the milk and gently mix until the batter is smooth and fully combined without over mixing.
  7. Prepare Cinnamon Swirl: In a small bowl, combine brown sugar and ground cinnamon. Drizzle the melted butter into this mixture and stir to form a sticky cinnamon-sugar paste.
  8. Fill Cupcake Liners – First Layer: Spoon a heaping tablespoon of batter into each cupcake liner as the first layer.
  9. Add Cinnamon Swirl: Top each batter portion with a small spoonful of the cinnamon mixture.
  10. Create Swirl Effect: Use a toothpick or small knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled appearance.
  11. Fill Cupcake Liners – Second Layer: Add another heaping tablespoon of batter over the cinnamon swirl, filling each liner about two-thirds full.
  12. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake 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: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  15. Glaze Cupcakes: Once cooled, drizzle the glaze over the cupcakes and allow it to set before serving.

Notes

  • Make sure the butter is softened to room temperature for easier creaming with the sugar.
  • Do not overmix the batter once the flour is added to keep cupcakes tender.
  • The cinnamon swirl can be adjusted for sweetness or cinnamon intensity according to your preference.
  • Allow the cupcakes to cool completely before glazing to prevent the glaze from melting off.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • These cupcakes can be frozen without glaze for up to 2 months; thaw and then glaze before serving.

Nutrition

Keywords: cinnamon roll cupcakes, cinnamon swirl cupcakes, easy cinnamon cupcakes, vanilla cupcakes with cinnamon, cinnamon sugar cupcakes, breakfast cupcakes

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