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cinnamon roll cupcakes fresh baked sweet cinnamon aroma breakfast treat

Cinnamon Roll Cupcakes

  • Author: katie-editor
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful fusion of cinnamon rolls and cupcakes, capturing warmth and nostalgia in a bite-sized treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Add the milk and gently mix until the batter is smooth and well incorporated.
  7. In a small bowl, mix together the brown sugar and ground cinnamon for the cinnamon swirl. Drizzle melted butter into the cinnamon-sugar mixture and stir until it forms a paste.
  8. Spoon a heaping tablespoon of batter into each cupcake liner, then top each with a small spoonful of the cinnamon-sugar mixture. Use a toothpick to swirl the cinnamon-sugar mixture into the batter.
  9. Add another heaping tablespoon of batter on top of each cinnamon swirl, filling the liners about two-thirds full.
  10. Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  12. While cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
  13. Once completely cool, drizzle the glaze over each cupcake and allow to set before serving.

Notes

These cupcakes can be stored in an airtight container for 2-3 days or frozen without the glaze. They can be warmed in the microwave before adding glaze for freshness.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

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Find it online: https://katie.food-realm.com/cinnamon-roll-cupcakes/