Description
These Cinnamon Roll Cupcakes combine the comforting flavors of a classic cinnamon roll with the convenience of a cupcake. Soft, fluffy, and swirled with cinnamon sugar, they’re perfectly topped with a sweet vanilla glaze, making them an irresistible treat to warm your heart and home.
Ingredients
Scale
Cupcake Batter
- 2 cups All-purpose flour (Gluten-free flour blend can be used)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 1/2 cup Unsalted butter (Can be replaced with dairy-free butter)
- 1 cup Granulated sugar
- 2 large Eggs (Flax eggs can be used as a vegan substitute)
- 2 teaspoons Vanilla extract
- 1 cup Sour cream (Plain yogurt or buttermilk can be used)
- 1/2 cup Whole milk (Almond or oat milk can be substituted)
Cinnamon Sugar Swirl
- 1/2 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 2 tablespoons Melted butter
Vanilla Glaze
- 1 cup Powdered sugar
- 2 tablespoons Additional milk (Adjust for consistency)
- 1 teaspoon Extra vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Cream butter and sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture becomes light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract to enhance flavor.
- Mix dry ingredients and sour cream: Gradually add the dry mixture alternated with the sour cream into the wet mixture, mixing just until combined to avoid overmixing.
- Add milk: Gently stir in the whole milk to achieve a smooth batter consistency, being careful not to overmix.
- Prepare cinnamon sugar swirl: In a small bowl, mix the brown sugar and ground cinnamon together, then combine with melted butter until a paste forms.
- Assemble cupcakes: Spoon a tablespoon of batter into each cupcake liner, sprinkle a portion of the cinnamon-sugar swirl over the batter, and use a toothpick to create a swirl effect.
- Fill liners and bake: Add a second tablespoon of batter on top to fill liners about two-thirds full, then bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make glaze: Whisk together powdered sugar, a splash of milk, and extra vanilla extract until smooth and drizzle the glaze over the cooled cupcakes.
Notes
- For a vegan version, substitute eggs with flax eggs and use dairy-free butter and plant-based milk.
- Use gluten-free flour blend if gluten sensitivity is a concern.
- Adjust milk in the glaze to achieve desired consistency for drizzling.
- Ensure not to overmix the batter to maintain cupcake tenderness.
- Cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
