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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

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Indulge in the warm, gooey goodness of Cinnamon Roll Cupcakes — a delightful fusion of classic cinnamon rolls and fluffy cupcakes. Each bite reveals a sweet, cinnamon-swirled interior topped with a creamy glaze that adds the perfect finishing touch. These treats are incredibly versatile, making them ideal for breakfast, dessert, or as a charming afternoon snack. Easy to make, even novice bakers can impress their friends and family with these irresistibly delicious delights. Whether you’re hosting a cozy brunch or celebrating a festive occasion, these Cinnamon Roll Cupcakes are sure to bring smiles all around.

Ingredients

Scale
  • 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. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In one bowl, whisk together flour, baking powder, cinnamon, and salt.
  3. In another bowl, cream softened butter and granulated sugar until light and fluffy.
  4. Add eggs one by one, mixing well after each addition. Stir in vanilla.
  5. Gradually mix in dry ingredients alternately with sour cream until just combined.
  6. Prepare the cinnamon swirl by mixing brown sugar and cinnamon with melted butter until it forms a paste.
  7. Fill each cupcake liner halfway with batter, add a spoonful of the swirl mixture, then top with more batter until two-thirds full.
  8. Bake for 18–22 minutes or until a toothpick comes out clean.
  9. Cool completely before drizzling with glaze made from powdered sugar, milk, and vanilla.

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