Go Back
–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes: Your New Favorite Sweet Escape

Cinnamon Roll Cupcakes are a delightful treat that combines the flavors of traditional cinnamon rolls in a convenient cupcake form.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tbsp baking powder Ensure it's fresh for the best results.
  • 1 tsp baking soda Essential for achieving the right fluffy texture.
  • 1 tbsp ground cinnamon Use high-quality cinnamon for maximum flavor.
  • 1/2 tsp salt Don't skip this for optimal taste.
  • 1/2 cup unsalted butter Substitute with vegetable oil for a dairy-free option.
  • 1 cup granulated sugar Can be replaced with coconut sugar for a healthier choice.
  • 2 large eggs Flax eggs can be used for a vegan version.
  • 1 tsp vanilla extract Opt for pure extract for the best taste.
  • 1 cup sour cream Yogurt can act as a substitute.
  • 1/2 cup whole milk Feel free to use almond or oat milk for a non-dairy alternative.
  • 1/2 cup brown sugar Can be swapped for coconut sugar.
For the Cinnamon-Sugar Swirl
  • 1/3 cup brown sugar A must-have for that classic cinnamon roll flavor.
  • 1 tbsp ground cinnamon Gives these cupcakes their signature flavor.
  • 2 tbsp unsalted butter Use just enough to bind the cinnamon and sugar together.
For the Cream Cheese Frosting
  • 8 oz cream cheese Ensure it's softened for best blending.
  • 2 cups powdered sugar Sift if you want a fluffier finish.
  • 1 tsp vanilla extract Pure extract is highly recommended.
  • 1/4 cup heavy cream Can be substituted with milk for a lighter option.

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Whisk

Method
 

Step‑by‑Step Instructions for Cinnamon Roll Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
  3. Use an electric mixer to cream the softened unsalted butter and granulated sugar together for about 3–4 minutes until light and fluffy.
  4. Add the large eggs one at a time to the creamed mixture, mixing well after each addition, then incorporate the vanilla extract.
  5. Gradually alternate adding the dry ingredients and sour cream to the wet mixture, mixing just until combined.
  6. Pour in the whole milk and blend until smooth and creamy.
  7. In a small bowl, mix together the brown sugar and ground cinnamon, then drizzle in melted unsalted butter.
  8. Fill each lined muffin cup with the batter and sprinkle a layer of the cinnamon-sugar mixture on top.
  9. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  10. Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack.
  11. Whisk together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy, then drizzle over cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.

Tried this recipe?

Let us know how it was!