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Cinnamon Roll Cupcakes With Swirl Frosting

Cinnamon Roll Cupcakes With Swirl Frosting That Delight!

Delight in these Cinnamon Roll Cupcakes With Swirl Frosting, a sweet twist on traditional cinnamon rolls that combines fluffy cupcakes with creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for gluten-free version.
  • 1 cup Granulated Sugar Can replace with a natural sweetener for a healthier option.
  • 1 tbsp Baking Powder Leavening agent for a light texture.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1 tsp Salt Use sea salt for a gourmet touch.
  • 2 tsp Ground Cinnamon Key flavor component.
  • 1 cup Unsalted Butter Use room temperature for easy mixing.
  • 1 cup Buttermilk Substitute with regular milk and vinegar or lemon juice.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used.
  • 1/2 cup Chopped Nuts (optional) Can substitute with chocolate chips.
For the Frosting
  • 8 oz Cream Cheese Base for the frosting.
  • 1/2 cup Butter Softened.
  • 4 cups Powdered Sugar Adjust based on desired sweetness.
  • 1 tsp Vanilla Extract Use pure extract for best flavor.

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake tin
  • Piping bag

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually mix into the butter mixture alternating with buttermilk until fully combined.
  4. In a small bowl, mix brown sugar, ground cinnamon, and chopped nuts to make the filling.
  5. Fill each cupcake liner with a tablespoon of batter, followed by a tablespoon of filling, then top with more batter, enclosing the filling.
  6. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  7. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. In a mixing bowl, beat cream cheese and butter until smooth, add powdered sugar and vanilla extract. Adjust consistency with milk if needed.
  9. Frost each cooled cupcake with swirl frosting using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

These cupcakes can be customized with various mix-ins such as chocolate chips or dried fruits.

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