Print

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful world of Cinnamon Roll Cupcakes, where the comforting flavors of classic cinnamon rolls meet the fun and portability of cupcakes! These soft, gooey treats are perfect for family gatherings or a cozy night in. With a simple recipe that even novice bakers can master, you can create mouthwatering cupcakes filled with cinnamon-sugar swirls and topped with a sweet glaze. Easy to make, these cupcakes are sure to become a cherished favorite among both kids and adults. Enjoy the joy of baking together as you whip up these delicious Cinnamon Roll Cupcakes!

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

  1. Preheat your oven to 350°F (175°C) and line 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, cream together the softened butter and granulated sugar using a mixer on medium speed until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients with sour cream to the butter mixture, starting and ending with dry ingredients.
  6. Gently mix in milk until smooth.
  7. In a small bowl, mix brown sugar with ground cinnamon. Drizzle melted butter into this mixture and stir until it forms a paste.
  8. Spoon a heaping tablespoon of batter into each cupcake liner followed by a spoonful of the cinnamon-sugar mixture. Top off with another spoonful of batter.
  9. Bake in preheated oven for about 18–22 minutes or until a toothpick comes out clean.
  10. Allow them to cool in the tin for about five minutes before transferring to a wire rack.
  11. While cooling, whisk powdered sugar, milk, and vanilla extract together until smooth.
  12. Once cooled completely, drizzle glaze over each cupcake.

Nutrition

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