Description
These delightful Cinnamon Roll Cupcakes bring the comforting flavor of your favorite breakfast pastry into a moist, frosted cupcake. Perfect for any occasion, they feature a tender vanilla base, a gooey cinnamon swirl, and a tangy cream cheese frosting.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice/vinegar)
- For the Cinnamon Swirl:
- ¼ cup (50g) light brown sugar, packed
- 1 tbsp (8g) ground cinnamon
- 1 tbsp (8g) all-purpose flour
- 2 tbsp (28g) unsalted butter, melted
- For the Cream Cheese Frosting:
- 4 oz (113g) full-fat cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1–2 tbsp milk or cream (optional, for consistency)
Instructions
- Prep the Muffin Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Cupcake Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk melted butter, eggs, vanilla, and buttermilk. Pour wet into dry; mix just until combined (do not overmix).
- Prepare Cinnamon Swirl: In a small bowl, combine brown sugar, cinnamon, 1 tbsp flour, and melted butter. Mix until a thick paste forms.
- Layer & Bake: Fill each liner with 1 tbsp batter. Drop ½ tsp cinnamon swirl in the center. Top with another 1 tbsp batter. Gently swirl with a toothpick. Bake 18-22 minutes, until a toothpick comes out clean. Cool in tin for 5 mins, then transfer to a wire rack to cool completely.
- Make Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beat until fluffy. Beat in vanilla, adding milk/cream if needed for consistency.
- Decorate: Once completely cool, frost cupcakes generously. Serve and enjoy!
- Prep Time: 25 mins
- Cook Time: 20 mins