Fluffy Cinnamon Roll Cupcake Cake
A delightful fusion of cinnamon rolls and cupcakes, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until the batter is smooth.
- Preheat your oven to 350°F. Pour the batter into a greased and floured 9-inch round cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar and cinnamon, mixing until well blended. Stir in the vanilla extract.
- Once the cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top using a spatula. Optionally, use a piping bag to create decorative swirls or patterns.
Serving
- Cut the cake into slices and serve with a hot beverage like coffee or tea. This cake pairs beautifully with both warm and cold drinks, making it versatile for any occasion.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Do not overmix to maintain a light texture. Allow the cake to cool completely before frosting.
Ingredient Substitutions: You can use whole wheat flour instead of all-purpose flour for a nuttier flavor. Almond milk can be substituted for regular milk.
How to Serve: Cut into slices and serve with coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 1 month.
Make-Ahead Tips: You can bake the cake a day in advance and store it unfrosted. Frost on the day you plan to serve.
Ingredient Substitutions: You can use whole wheat flour instead of all-purpose flour for a nuttier flavor. Almond milk can be substituted for regular milk.
How to Serve: Cut into slices and serve with coffee or tea.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 1 month.
Make-Ahead Tips: You can bake the cake a day in advance and store it unfrosted. Frost on the day you plan to serve.