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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes bring together the nostalgic flavors of classic cinnamon rolls with the light, airy texture of cupcakes. Swirled with cinnamon sugar and topped with rich cream cheese frosting, these delightful treats offer a gooey, spiced sweetness perfect for brunches, gatherings, or special occasions. Quick to bake and easy to share, they deliver comfort, aroma, and an irresistible texture that everyone will love.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Cupcake Batter

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Batter: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients—flour, baking powder, and cinnamon—alternating with milk, mixing until you achieve a smooth, thick batter suitable for holding the cinnamon swirl.
  2. Create the Cinnamon Swirl: In a small bowl, combine the melted butter, granulated sugar, and cinnamon to make a gooey cinnamon mixture. Spoon small dollops of the batter into each cupcake liner, then add small amounts of the cinnamon mixture onto the batter. Use a knife to gently swirl the cinnamon layer through the batter, taking care not to overmix to preserve the cupcake’s delicate texture.
  3. Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown. Be careful not to overbake to keep the cupcakes moist and tender.
  4. Make the Cream Cheese Frosting: While the cupcakes cool completely, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well until the frosting becomes spreadable and luscious.
  5. Frost and Serve: Once the cupcakes have cooled completely, generously pipe or spread the cream cheese frosting over each cupcake. Optionally, sprinkle a little extra cinnamon or drizzle caramel sauce on top for a finishing touch, creating a classic cinnamon roll appearance.

Notes

  • Use room temperature ingredients for smoother batter and even mixing.
  • Gently swirl the cinnamon mixture to avoid flattening the cupcake texture.
  • Allow cupcakes to cool fully before frosting to prevent melting.
  • Use fresh, high-quality cinnamon for the best flavor.
  • Measure ingredients precisely to maintain the ideal balance of moisture and spice.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Standard (with vegan and gluten-free variations possible)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: cinnamon roll cupcakes, cinnamon cupcakes, cream cheese frosting, cinnamon dessert, easy cupcakes, homemade cupcakes