These Cinnamon Roll Cupcakes are a delightful treat that combines the best of both worlds! Soft, fluffy cupcakes swirled with cinnamon sugar, topped with sweet icing, make for a cozy snack.
Who wouldn’t love a cupcake that tastes like cinnamon rolls? I like to enjoy one with my morning coffee—it feels like a warm hug in each bite! ☕️🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cupcakes. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I find that some blends work better in baked goods than others, so a little experimenting might be needed!
Brown Sugar: Packed brown sugar adds moisture and a deep flavor. If you run out, you can use white sugar combined with a bit of molasses to simulate the taste. I find that using light brown sugar keeps it sweeter while dark brown gives a more robust flavor.
Buttermilk: It gives a lovely tang and helps keep cupcakes moist. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It works like a charm!
Cream Cheese: This makes the frosting deliciously tangy. If you’re looking for a lighter option, try Greek yogurt instead, though the texture will differ. I love the richness cream cheese brings to the frosting!
How Do I Get the Perfect Swirl in the Cupcakes?
Swirling the cinnamon filling into the batter gives these cupcakes their unique flavor. Here’s how to do it right:
- Fill each cupcake liner about 2/3 with batter first. This prevents overflow.
- Add about 1 teaspoon of the cinnamon filling in the center. It’s thick and stays put!
- Top with a little more batter to cover the filling. This helps create a nice swirl as it bakes.
- After baking, you might see some cinnamon peeking through; that’s okay! It adds character.
Don’t rush this part! Taking your time to layer the filling ensures the best outcome.
How to Make Cinnamon Roll Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp ground cinnamon
For the Cinnamon Filling:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter, melted
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (as needed)
For Garnish:
- Ground cinnamon (for sprinkling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to bake, plus some cooling time. It’s a great treat to whip up and share with friends and family!
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, then set it aside. In another bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients alternating with the buttermilk until just combined. Your batter should be nice and smooth!
2. Make the Cinnamon Filling:
In a small bowl, combine the packed brown sugar and ground cinnamon. Pour in the melted butter and mix until everything is fully combined and forms a nice paste. This filling is what will make your cupcakes taste extra yummy!
3. Fill and Swirl:
Now it’s time to fill the cupcake liners! Fill each one about 2/3 full with the cupcake batter. Then, drizzle about 1 teaspoon of the cinnamon filling into the center of each cupcake. If you want, you can cover the filling with a tad more batter to keep it hidden inside.
4. Bake:
Place your muffin pan in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then gently transfer them to a wire rack to cool completely.
5. Prepare Cream Cheese Frosting:
While the cupcakes cool, let’s make the frosting! In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until it’s light and fluffy. Stir in the vanilla extract and add milk as needed to reach your preferred frosting consistency.
6. Frost the Cupcakes:
Once your cupcakes are completely cool, it’s time to frost them! Spread the cream cheese frosting generously on top of each cupcake. If you’d like a fancy look, you can use a piping bag to create beautiful swirls!
7. Garnish:
To finish off, sprinkle a pinch of ground cinnamon on each frosted cupcake for a lovely decoration. It adds a nice touch!
8. Serve:
Now it’s time to enjoy your delicious Cinnamon Roll Cupcakes! Share them with family and friends, or keep them all for yourself—no judgment here!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with regular milk until you reach ½ cup. Let it sit for about 5-10 minutes before using it in the recipe.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just remember to bring them to room temperature before serving for the best flavor and texture!
Can I Make These Cupcakes Ahead of Time?
Yes! You can bake the cupcakes in advance and store them in an airtight container. Frost them just before serving to keep the frosting fresh. If you prefer, you can also freeze un-frosted cupcakes for up to 3 months. Thaw them in the fridge overnight before frosting and serving.
What Can I Use Instead of Cream Cheese for the Frosting?
If you’re looking for a cream cheese alternative, you can use mascarpone cheese or even buttercream made with additional butter and vanilla. Just keep in mind that the flavor will be slightly different, but still delicious!
