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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Cozy Treat

Cinnamon Roll Cupcakes bring an irresistible blend of warm spices and sweet pastries, making them the perfect cozy treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon use freshly ground for a stronger taste
  • 1 teaspoon salt
  • 1 stick unsalted butter for a dairy-free option, use vegan butter
  • 1 cup granulated sugar
  • 2 large eggs for an egg-free version, use flaxseed meal or applesauce
  • 2 teaspoons vanilla extract use pure extract for the best flavor
  • 1 cup sour cream substitute with plain yogurt or buttermilk if needed
  • 1 cup whole milk any milk alternative like almond or oat milk works as well
  • 1 cup brown sugar light or dark brown sugar can be used
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk adjust to preference for thickness

Equipment

  • Muffin tin
  • Mixing Bowls
  • electric mixer
  • whisk
  • Spoon
  • toothpick

Method
 

Step‑by‑Step 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 flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy.
  4. Add the eggs one at a time while mixing on low speed, then stir in the vanilla extract.
  5. Gradually alternate adding the dry mixture and sour cream to the butter mixture, being careful not to overmix.
  6. In a small bowl, mix together the brown sugar and cinnamon until combined, then add melted butter to form a paste.
  7. Fill the cupcake liners with batter, add the cinnamon-sugar paste on top, and swirl with a toothpick.
  8. Bake for 18-22 minutes until a toothpick comes out clean; enjoy the heavenly scent in your kitchen!
  9. Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar, milk, and vanilla to make the glaze, adjusting milk for desired thickness.
  11. Drizzle the glaze over the cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 8mgIron: 6mg

Notes

For best results, use room temperature ingredients and check for doneness with a toothpick. Store in an airtight container for freshness.

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