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Cinnamon Roll Cupcakes

Irresistibly Fluffy Cinnamon Roll Cupcakes for Cozy Mornings

These fluffy cinnamon roll cupcakes blend the delight of traditional cinnamon rolls with the convenience of cupcakes, perfect for cozy mornings.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Ensure it is sifted for a lighter texture.
  • 0.5 teaspoon baking powder Important for rising; do not substitute with baking soda.
  • 0.25 teaspoon baking soda Works in conjunction with baking powder.
  • 0.5 teaspoon ground cinnamon Can adjust based on preferred spice level.
  • 0.25 teaspoon salt Essential for balance; do not omit.
  • 0.5 cups unsalted butter Should be at room temperature for easy mixing.
  • 0.75 cups granulated sugar May substitute with coconut sugar for a less refined option.
  • 2 large eggs Room temperature eggs incorporate better; can use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 0.5 cups sour cream Can be substituted with plain yogurt or buttermilk.
  • 0.25 cups whole milk Almond or oat milk can be used for a dairy-free version.
For the Cinnamon Swirl
  • 0.25 cups brown sugar Light or dark brown sugar can be used interchangeably.
  • 1 tablespoon ground cinnamon Essential for the cinnamon roll essence.
  • 0.25 cups unsalted butter Don't use cold butter; it won't mix well.
For the Glaze
  • 0.5 cups powdered sugar Sift to avoid lumps.
  • 1 tablespoon milk Adjust based on desired glaze thickness.
  • 0.5 teaspoon vanilla extract Optional but recommended for enhanced taste.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Stand mixer or hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and sour cream to the wet ingredients, stirring gently until just combined.
  6. Slowly incorporate the whole milk into the batter, stirring until fully blended.
  7. In a separate bowl, mix brown sugar and ground cinnamon, then drizzle in melted butter.
  8. Spoon the batter into the muffin tins, add a spoonful of cinnamon swirl mixture and swirl gently.
  9. Bake for 18-22 minutes, until golden and a toothpick comes out clean.
  10. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack.
  11. Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
  12. Once the cupcakes are cool, drizzle the glaze over each one and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

For best results, ensure ingredients are at room temperature before mixing. Adjust glaze consistency as needed.

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