Description
Indulge in the comforting flavors of cinnamons rolls baked into a soft, moist cupcake. Topped with luscious cream cheese frosting, these are a guaranteed crowd-plepleaser.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (113g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- ½ cup (120g) sour cream, room temperature
- 1 tsp pure vanilla extract
- For the Cinnamon Swirl:
- ¼ cup (50g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tbsp (14g) unsalted butter, melted
- For the Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, softened
- ¼ cup (57g) unsalted butter, melted and cooled slightly
- 3 cups (360g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1–2 tbsp milk or heavy cream (optional, for consistency)
Instructions
- 1. Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk melted butter, eggs, sour cream, and vanilla. Add wet to dry; mix until just combined.
- 2. Create Cinnamon Swirl: In a small bowl, combine brown sugar and cinnamon.
- 3. Assemble & Bake: Fill liners 2/3 full with batter. Sprinkle ~1 tbsp cinnamon-sugar mixture over each. Drizzle ~½ tsp melted butter over each. Gently swirl with a toothpick. Bake 18-22 minutes, or until a toothpick comes out with moist crumbs. Cool 5 minutes in tin, then transfer to rack to cool completely.
- 4. Make Frosting: In a bowl, beat softened cream cheese and melted butter until smooth. Gradually add sifted powdered sugar and vanilla extract. Beat until smooth. Add milk/cream if needed for desired consistency.
- 5. Frost & Serve: Once cupcakes are completely cool, generously frost with cream cheese frosting. Enjoy your delicious Cinnamon Roll Cupcakes!
- Prep Time: 20 mins
- Cook Time: 20 mins