Description
Indulge in the delightful fusion of flavors with these Cinnamon Roll Cupcakes, a sweet twist on a classic favorite. Imagine biting into a soft, fluffy cupcake infused with warm cinnamon swirls and topped with a creamy glaze. Perfect for any occasion, these treats bring the comforting essence of traditional cinnamon rolls into a fun cupcake form. Whether you’re hosting a brunch or simply treating yourself at home, their irresistible charm makes them a must-try. Easy to prepare and visually stunning, these cupcakes will surely become a staple in your dessert repertoire.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the mixture, beating well after each addition, and stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add whole milk and gently mix until smooth.
- In a small bowl, mix together brown sugar and ground cinnamon for the swirl. Drizzle melted butter into this mixture and stir until it forms a paste.
- Spoon a heaping tablespoon of batter into each cupcake liner, top with a small spoonful of the cinnamon-sugar mixture, and swirl together using a toothpick.
- Fill liners about two-thirds full with batter. Bake in preheated oven for 18–22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Once cooled completely, drizzle glaze over each cupcake and allow it to set before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg