Soft Cinnamon Roll Cupcakes
These Cinnamon Roll Cupcakes combine the best of cinnamon rolls and cupcakes, featuring a cinnamon swirl and cream cheese frosting.
Equipment
- 1 12-cup muffin pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 toothpick for swirling
Ingredients
Cupcake Base
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter melted
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter. Spoon a small amount of the cupcake batter into each liner, then add a dollop of the cinnamon mixture. Use a toothpick to swirl the cinnamon through the batter gently. Top with more cupcake batter until the liners are two-thirds full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and spreadable.
- Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. For an extra touch, sprinkle with a dash of cinnamon or top with a small cinnamon stick.
Serving
- Serve the cupcakes with coffee or tea for a delightful treat. Enjoy them fresh for the best flavor and texture.
Storage
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter and frosting. Swirl the cinnamon mixture gently for a marbled effect. Ingredient Substitutions: Use lactose-free cream cheese and butter for a dairy-free option. How to Serve: Pair with coffee or tea for a delightful experience. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Make-Ahead Tips: The cupcakes can be baked a day in advance and frosted before serving.