Introduction

Cinnamon Roll Cupcakes bring the irresistible flavors of a classic cinnamon roll into a convenient single-serving treat. Soft, tender, and swirled with cinnamon sugar, these cupcakes are topped with a sweet glaze that makes every bite delightful. Perfect for breakfast or dessert, they’re sure to become a favorite in your home.

A close-up of a cupcake with three layers: the bottom layer is a moist, textured cinnamon-speckled cake, the middle layer is a swirl of light brown cinnamon-flavored frosting with a soft, creamy texture, and the top layer is a small cinnamon roll drizzled with glossy white icing that drips slightly down the side; the cupcake is cut in half showing the inside crumb, placed on a white distressed wooden board with cinnamon sticks beside it, and more cupcakes with the same layers blurred softly in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 5: Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Add the milk and mix gently until the batter is smooth and well incorporated.
Step 7: In a small bowl, combine the brown sugar and ground cinnamon for the cinnamon swirl, then drizzle in the melted butter and stir until it forms a paste.
Step 8: Spoon a heaping tablespoon of batter into each cupcake liner.
Step 9: Top each cupcake with a small spoonful of the cinnamon-sugar mixture. Use a toothpick or small knife to swirl it into the batter, creating a marbled effect.
Step 10: Add another heaping tablespoon of batter on top, filling the liners about two-thirds full.
Step 11: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 12: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 13: Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Step 14: Once the cupcakes are cool, drizzle the glaze over the tops and allow it to set before serving.

Tips & Variations

For extra cinnamon flavor, sprinkle a little cinnamon on top of the glaze before it sets.
Use Greek yogurt instead of sour cream for a lighter texture.
Add chopped nuts or raisins to the cinnamon swirl for added texture.
Try using half whole wheat flour for a nuttier taste and added fiber.

Storage

Store the cinnamon roll cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for about 15 seconds before serving to refresh their softness. The glaze may soften but will still be delicious.

How to Serve

The image shows nine cupcakes arranged on a white marbled surface, each topped with a light brown swirled frosting layer that is smooth and creamy. On top of the frosting, there is a small cinnamon roll, some glazed with thick white icing dripping slightly over the sides, while others remain plain with a golden brown color and spiral texture. Scattered around the cupcakes are cinnamon sticks and star anise, and a small white bowl with a silver spoon holds a smooth white liquid, likely icing or cream. A striped cloth with cinnamon sticks adds a cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help maintain the structure.

Can I freeze cinnamon roll cupcakes?

Absolutely, these cupcakes freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and warm slightly before glazing or serving.