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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes That Will Brighten Your Day!

These Cinnamon Roll Cupcakes combine the comfort of a cinnamon roll with the delight of a cupcake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-purpose flour leveled when measuring
  • 0.5 teaspoon Baking powder provides lift
  • 0.5 teaspoon Baking soda offers additional leavening
  • 0.25 teaspoon Salt balances sweetness
  • 0.5 cup Unsalted butter softened for easy creaming
  • 1 cup Granulated sugar sweetens and creates fluffiness
  • 2 large Eggs binds ingredients
  • 1 teaspoon Vanilla extract
  • 0.5 cup Buttermilk adds moisture; regular milk can be substituted
  • 0.5 cup Brown sugar provides caramel-like taste
  • 1 tablespoon Ground cinnamon for signature flavor
  • 0.5 cup Chopped nuts optional, for crunch
Swirl Frosting
  • 8 oz Cream cheese softened
  • 0.5 cup Unsalted butter softened
  • 2 cups Powdered sugar for sweetness
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Milk to adjust consistency
Optional Topping
  • 1 tablespoon Caramel sauce for drizzling

Equipment

  • mixing bowl
  • electric mixer
  • Cupcake tin
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream the softened unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add in eggs and vanilla extract, mixing until combined and smooth, about 1-2 minutes.
  4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry mixture to the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Mix brown sugar with ground cinnamon and optional chopped nuts for the filling.
  7. Layer the cupcake batter by spooning batter, cinnamon mixture, and topping with more batter into each lined cup.
  8. Bake for 18-20 minutes until a toothpick comes out clean, then cool for 5 minutes before transferring to a wire rack.
  9. Beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract, adjusting with milk as needed.
  10. Once cooled, frost each cupcake and drizzle with caramel sauce for an extra indulgent treat.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

For best results, do not overmix the batter and allow cupcakes to cool completely before frosting.

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