Cinnamon Roll Cupcakes
Cinnamon Cupcake Base:
1½ cups (180g) all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk (or regular milk)
1 tbsp sour cream (for extra softness)
Cinnamon Sugar Swirl:
⅓ cup (50g) brown sugar, packed
1 tbsp ground cinnamon
2 tbsp unsalted butter, melted
Cream Cheese Frosting:
4 oz (115g) cream cheese, softened
¼ cup (57g) unsalted butter, softened
1½–2 cups (180–240g) powdered sugar
½ tsp vanilla extract
Pinch of salt
1–2 tbsp heavy cream or milk (adjust for consistency)
🔪 Instructions:
Step 1: Make the Cinnamon Roll Cupcake Base
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk together flour, baking powder, salt, and ground cinnamon in a bowl.
In a separate bowl, cream together butter and granulated sugar until fluffy and light (about 2 minutes).
Add eggs one at a time, mixing well after each addition, then add vanilla extract.
Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until smooth.
Fold in the sour cream for added moisture and fluffiness.
Spoon batter into cupcake liners, filling each about ¾ full.
Step 2: Add the Cinnamon Sugar Swirl
In a small bowl, combine brown sugar, cinnamon, and melted butter.
Spoon a small dollop of cinnamon sugar mixture into the center of each cupcake batter. Using a toothpick or knife, gently swirl the cinnamon mixture through the batter to create a marble effect. (Be careful not to overmix; you want a swirl, not a full blend!)
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (but with some cinnamon swirl crumbs).
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
In a large bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Add vanilla extract, a pinch of salt, and 1–2 tbsp of heavy cream to achieve the desired frosting consistency.
Beat for 2–3 minutes until light and fluffy.
Step 4: Frost and Serve
Frost the cooled cupcakes with the cream cheese frosting using a piping bag or a simple spatula.
Optionally, drizzle with a little extra cinnamon-sugar topping or a glaze if you prefer an extra sweet touch.
Serve and enjoy the cinnamon roll goodness!
✨ Optional Glaze (for extra sweetness):
1 cup (120g) powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Mix together and drizzle over the frosting for an even more indulgent cinnamon roll experience.
🍩 Garnish Ideas:
A dusting of cinnamon-sugar on top for extra flavor
Mini cinnamon roll pieces or crumbles
A drizzle of caramel sauce for an extra treat