Cinnamon Roll Cupcakes – Tasty and Delicious
Soft and buttery Cinnamon Roll Cupcakes filled with a sweet cinnamon-brown sugar swirl and topped with creamy frosting. They’re an easy homemade treat with all the cozy flavor of classic cinnamon rolls in cupcake form.
Ingredients
Cup Cakes
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Cinnamon Filling
- ¼ cup brown sugar
- 2 tablespoons unsalted butter softened
- 1 teaspoon ground cinnamon
Cream Cheese Frosting
- 2 ounces cream cheese softened
- 1 tablespoon unsalted butter softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Optional Topping
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Oven and Cupcake Pan: Preheat the oven to 350°F (175°C). Line a standard muffin pan with paper cupcake liners and set it aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy. This helps create a soft cupcake texture.
- Add the Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until the batter comes together. Avoid overmixing.
- Make the Cinnamon Filling: In a small bowl, combine the brown sugar, softened butter, and ground cinnamon. Mix until it forms a thick, smooth cinnamon mixture.
- Fill the Cupcake Liners: Spoon some cupcake batter into each lined muffin cup. Add a small amount of cinnamon filling to the center, then cover with more batter. Gently swirl the filling with a toothpick for a cinnamon-roll effect.
- Bake the Cupcakes: Bake for about 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Transfer the cupcakes to a cooling rack.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add the milk and beat until the frosting is creamy and spreadable.
- Frost and Finish: Allow the cupcakes to cool completely before frosting. Spread or pipe the cream cheese frosting over each cupcake. Finish with a light sprinkle of ground cinnamon and serve.
Notes
- Use room-temperature ingredients: Softened butter, egg, milk, and cream cheese blend more smoothly and help create a tender cupcake and creamy frosting.
- Don't overmix the batter: Mix only until the dry ingredients are incorporated. Overmixing can make the cupcakes dense instead of soft and fluffy.
- Create an even cinnamon swirl: Place the cinnamon filling toward the center of each cupcake and gently swirl it with a toothpick for an attractive pattern.
- Cool before frosting: Let the cupcakes cool completely before adding the cream cheese frosting. This prevents the frosting from melting or sliding off.
- For the best flavor: Use fresh, fragrant ground cinnamon and serve the cupcakes slightly warmed or at room temperature for the best cinnamon-roll experience.
Nutrition Facts
- Calories: 430 kcal
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 75 mg
- Sodium: 260 mg
- Total Carbohydrates: 59 g
- Dietary Fiber: 1 g
- Total Sugars: 39 g
- Protein: 5 g
Nutrition information is an estimate and can vary depending on the brands, ingredients, and exact quantities used.