Description
Cinnamon Roll Cupcakes combine the warm spice of a cinnamon roll with the ease of a cupcake, perfect for breakfast, brunch, or as a sweet snack.
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
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add the milk and gently mix until the batter is smooth.
- In a small bowl, mix the brown sugar and ground cinnamon for the swirl. Drizzle in the melted butter and stir until it forms a paste.
- Spoon a heaping tablespoon of batter into each liner. Top each with a small spoonful of the cinnamon-sugar paste.
- Use a toothpick or small knife to swirl the paste into the batter for a marbled effect.
- Add another heaping tablespoon of batter on top, filling liners about two-thirds full.
- Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, whisk the powdered sugar, milk, and vanilla extract to make the glaze.
- Once cool, drizzle glaze over each cupcake. Let the glaze set before serving.
Notes
For a richer cinnamon note, stir extra cinnamon into the brown sugar swirl. You can refrigerate the cinnamon-sugar paste and bring it to room temperature before using.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg