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Cinnamon Roll Cupcakes Recipe

Cinnamon Roll Cupcakes Recipe
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★★★★★

4.9 from 23 reviews

These Cinnamon Roll Cupcakes combine the soft, tender crumb of a classic cupcake with the warm, sweet cinnamon swirl of a traditional cinnamon roll. Topped with a smooth vanilla glaze, they are perfect for breakfast, brunch, or a delightful dessert that everyone will love.

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: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and cinnamon.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, ensuring a smooth base for the batter.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and create structure in the batter.
  5. Stir in Vanilla: Add vanilla extract to the mixture, enhancing the overall flavor.
  6. Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
  7. Add Milk: Gently mix in the milk until the batter is smooth and fully incorporated.
  8. Prepare Cinnamon Swirl: In a small bowl, combine brown sugar and ground cinnamon. Drizzle melted butter into this mixture and stir until it forms a thick cinnamon-sugar paste.
  9. Fill Cupcake Liners with Batter: Spoon a heaping tablespoon of batter into each cupcake liner as the base layer.
  10. Add Cinnamon Swirl: Top each batter portion with a small spoonful of the cinnamon-sugar mixture. Use a toothpick or small knife to swirl it into the batter, creating a marbled cinnamon effect.
  11. Top with Remaining Batter: Add another heaping tablespoon of batter over the cinnamon swirl, filling each liner about two-thirds full to allow for rising.
  12. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
  13. Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, preparing them for glazing.
  14. Make Glaze: While the cupcakes cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and glossy.
  15. Glaze Cupcakes: Once cupcakes are completely cool, drizzle the vanilla glaze generously over each one and allow it to set before serving for a sweet finishing touch.

Notes

  • For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
  • Ensure cupcakes are completely cool before glazing to prevent the glaze from melting too much.
  • Use room temperature ingredients for best mixing results and tender cupcakes.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To enhance the cinnamon flavor, you can add a pinch of nutmeg or allspice to the cinnamon-sugar swirl.

Nutrition

Keywords: cinnamon roll cupcakes, cinnamon swirl cupcakes, breakfast cupcakes, cinnamon dessert, vanilla glazed cupcakes

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