Description
Delight in these Cinnamon Roll Cupcakes that bring the warm, cozy flavors of a cinnamon roll to the convenience of a handheld cupcake. With a tender, moist crumb swirled with cinnamon-sugar and topped with a sweet vanilla glaze, they’re perfect for breakfast, dessert, or a comforting snack to warm your heart and home.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 Swirl
- 1/2 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 2 tablespoons Melted butter
Glaze
- 1 cup Powdered sugar
- 2 tablespoons Additional milk (Adjust for consistency)
- 1 teaspoon Extra vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy release and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugar: Using a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-4 minutes and helps to incorporate air for a tender cupcake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition for a smooth, consistent batter. Stir in the vanilla extract thoroughly.
- Combine Batter: Gradually mix in the dry ingredients alternating with the sour cream, beginning and ending with the dry ingredients, mixing just until combined. Then gently stir in the milk until the batter achieves a smooth consistency.
- Prepare Cinnamon Swirl: In a small bowl, combine brown sugar and ground cinnamon. Mix melted butter into the cinnamon-sugar mixture until it forms a thick paste.
- Assemble Cupcakes with Swirl: Fill each cupcake liner with about one tablespoon of batter, then sprinkle some cinnamon-sugar mixture over the batter. Use a toothpick to swirl the cinnamon-sugar gently into the batter. Add a second tablespoon of batter on top, filling the liners about two-thirds full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Cool: Remove cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them onto a wire rack to cool completely.
- Make and Drizzle Glaze: Whisk together powdered sugar, additional milk, and extra vanilla extract until smooth to make the glaze. Drizzle the glaze over the cooled cupcakes for a delightful finishing touch.
Notes
- For a vegan version, substitute eggs with flax eggs and use dairy-free butter and non-dairy milk.
- Gluten-free flour blends can replace all-purpose flour for gluten-free cupcakes.
- Adjust the consistency of the glaze by adding more milk if it’s too thick or more powdered sugar if too thin.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use a toothpick to swirl the cinnamon-sugar mixture gently, avoiding mixing it completely into the batter to retain the swirl pattern.
