Go Back
–+ servings
Cinnamon Roll Cupcakes

Irresistible Cinnamon Roll Cupcakes for Cozy Mornings

Cinnamon Roll Cupcakes bring the cozy comfort of cinnamon rolls into fluffy, portable delights perfect for sharing or indulging.
Print Recipe Pin Recipe
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
  • 2 cups All-Purpose Flour no substitutions recommended for best texture
  • 1 teaspoon Baking Powder ensure freshness for optimal rise
  • 1 teaspoon Baking Soda essential for achieving perfect texture
  • 2 teaspoons Ground Cinnamon can substitute with nutmeg for a unique twist
  • 0.5 teaspoon Salt essential for overall taste
  • 0.5 cups Unsalted Butter can substitute with margarine
  • 1 cup Granulated Sugar brown sugar can be used for added depth
  • 2 large Large Eggs use large eggs for consistency
  • 2 teaspoons Vanilla Extract fresh vanilla beans can enhance flavor
  • 1 cup Sour Cream plain yogurt can substitute
  • 0.5 cups Whole Milk non-dairy alternatives like almond milk can be used
For the Cinnamon Swirl
  • 0.5 cups Brown Sugar light or dark brown sugar is suitable
  • 2 teaspoons Ground Cinnamon optional, but recommended for authenticity
For the Glaze
  • 1 cup Powdered Sugar no substitutions needed for the glaze
  • 2 tablespoons Milk (for glaze) can use cream for a richer glaze

Equipment

  • Oven
  • muffin tin
  • Cupcake liners
  • Mixing bowls
  • Mixer
  • Whisk
  • toothpick

Method
 

Step‑by‑Step Instructions for Cinnamon Roll Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, cream unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, followed by vanilla extract, mixing until smooth.
  5. Gradually alternate adding the dry ingredients to the wet ingredients with sour cream until just combined.
  6. Add milk and mix gently until the batter is smooth and creamy.
  7. In a small bowl, mix brown sugar, ground cinnamon, and melted butter to form a swirl paste.
  8. Spoon a tablespoon of batter into each cupcake liner, top with cinnamon mixture, and swirl gently.
  9. Cover the swirl with another tablespoon of batter, filling two-thirds full.
  10. Bake for 18-22 minutes until a toothpick comes out clean.
  11. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  12. For the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These cinnamon roll cupcakes are perfect for cozy mornings, sharing at gatherings, or a sweet treat anytime.

Tried this recipe?

Let us know how it was!