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–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes That Will Wow Your Taste Buds

Delight in the comforting flavors of Cinnamon Roll Cupcakes, perfectly blending the textures of cake with the nostalgia of cinnamon rolls.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 2 cups All-Purpose Flour can substitute with gluten-free flour
  • 1 cup Granulated Sugar can replace with sugar alternative
  • 1/2 cup Brown Sugar coconut sugar is a suitable substitute
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1 teaspoon Baking Soda use as directed
  • 1 tablespoon Cinnamon adjust for more or less intensity
  • 1/2 teaspoon Salt balances sweetness
  • 1/2 cup Butter softened, unsalted or margarine
  • 2 large Eggs can substitute with applesauce or flaxseed meal
  • 1 cup Buttermilk can substitute with regular milk plus vinegar or lemon juice
Frosting
  • 8 oz Cream Cheese softened, can use mascarpone
  • 4 cups Powdered Sugar for a smooth consistency
  • 1 teaspoon Vanilla Extract opt for pure for best flavor
Optional Additions
  • 1/2 cup Chopped Nuts toast lightly for enhanced flavor
  • 1/2 cup Chocolate Chips for an extra layer of taste

Equipment

  • mixing bowls
  • whisk
  • Cupcake tin
  • spatula

Method
 

Cinnamon Roll Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
  3. In another bowl, beat together the softened butter and eggs until smooth and creamy. Gradually mix in the buttermilk until well combined.
  4. Carefully fold the dry ingredients into the wet mixture using a spatula, stirring until just combined.
  5. In a small bowl, mix together the cinnamon and brown sugar for your optional cupcake filling.
  6. Spoon about half of the batter into each cupcake liner, filling them roughly halfway. Add the cinnamon-sugar filling on top, followed by additional batter.
  7. Place the tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  8. While the cupcakes are cooling, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
  9. Once the cupcakes have completely cooled, generously frost each one with the cream cheese mixture.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Avoid overmixing the batter to keep the cupcakes light and fluffy. Allow cupcakes to cool completely before frosting.

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