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Cinnamon Roll Cupcakes Recipe

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4.8 from 72 reviews

Delightful Cinnamon Roll Cupcakes featuring a soft, moist batter swirled with a sweet cinnamon-sugar paste and topped with a smooth vanilla glaze. These cupcakes capture the essence of classic cinnamon rolls in an easy-to-make, handheld treat perfect for breakfast or dessert.

Ingredients

Scale

Cupcake Batter

  • 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

Cinnamon Swirl

  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract to add flavor.
  5. Combine Dry Ingredients and Sour Cream: Alternate adding the dry ingredient mixture and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Add Milk: Gently stir in the whole milk until the batter is smooth and well combined, creating a moist cupcake batter.
  7. Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and ground cinnamon. Drizzle in the melted butter and stir until it forms a paste-like cinnamon-sugar mixture.
  8. Assemble Cupcakes: Spoon a heaping tablespoon of batter into each cupcake liner. Add a small spoonful of cinnamon-sugar mixture on top, then use a toothpick or small knife to gently swirl it into the batter for a marbled effect.
  9. Add Remaining Batter: Top the cinnamon swirl with another heaping tablespoon of batter, filling each liner about two-thirds full to allow room for rising.
  10. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are fully baked.
  11. Cool: Allow the cupcakes to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely prior to glazing.
  12. Make Vanilla Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  13. Glaze Cupcakes: Once cupcakes are completely cool, drizzle the glaze over the tops of each cupcake evenly. Allow the glaze to set before serving for a glossy finish and added sweetness.

Notes

  • Ensure the butter is softened but not melted for optimal creaming results.
  • Do not overmix the batter once dry ingredients are added to avoid dense cupcakes.
  • Use room temperature eggs to help the batter combine smoothly.
  • To store, keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For an extra indulgent treat, serve warm with a pat of butter or cream cheese frosting instead of glaze.

Keywords: Cinnamon Roll Cupcakes, Cinnamon Swirl Cupcakes, Vanilla Glazed Cupcakes, Sweet Breakfast Cupcakes, Moist Cinnamon Cupcakes

Find it online: https://servedbynora.com/cinnamon-roll-cupcakes-recipe/