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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Cozy Treat

Delight in these Cinnamon Roll Cupcakes, a cozy treat capturing the essence of classic cinnamon rolls in a simple dessert form.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can substitute with a gluten-free flour blend
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1 teaspoon Baking Soda essential for rising
  • 2 teaspoons Ground Cinnamon use higher quality for better flavor
  • 1 teaspoon Salt balances sweetness
  • 1 stick Unsalted Butter substitute with vegan butter for dairy-free
  • 1 cup Granulated Sugar consider using brown sugar
  • 2 large Eggs can use flax egg for vegan option
  • 2 teaspoons Vanilla Extract opt for pure extract
  • 1 cup Sour Cream plain yogurt or buttermilk can substitute
  • 1/2 cup Whole Milk any milk type can be used
  • 1 cup Brown Sugar light or dark can be interchanged
For the Glaze
  • 2 cups Powdered Sugar
  • 2 tablespoons Additional Milk can substitute with any milk type
  • 1 teaspoon Vanilla Extract for Glaze pure extract is best

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions for Cinnamon Roll Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare 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. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
  4. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually alternate adding the dry ingredients and the sour cream, mixing until just combined.
  6. Gently mix in the whole milk until the batter is smooth.
  7. In a small bowl, mix together the brown sugar and ground cinnamon, then stir in melted butter.
  8. Fill each cupcake liner halfway with batter, add cinnamon-sugar mixture, then top with more batter.
  9. Bake for 18-22 minutes or until a toothpick comes out clean.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
  11. In a small bowl, whisk together powdered sugar, milk, and vanilla extract for the glaze.
  12. Once cooled, drizzle the glaze over each cupcake.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

These Cinnamon Roll Cupcakes are best enjoyed fresh but can be stored in an airtight container.

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