Cinnamon Roll Cupcakes That Will Change Your Dessert Game
Delight in these Cinnamon Roll Cupcakes that combine the classic flavors of cinnamon rolls with the fluffiness of cupcakes for an irresistible treat.
Equipment
- Cupcake tin
- mixing bowls
- whisk
- spatula
- Piping bag
Ingredients
For the Cupcakes
- 1 cup all-purpose flour the foundation for fluffy texture
- ½ teaspoon baking powder helps achieve that perfect rise
- ½ teaspoon baking soda balances acidity for better browning
- ¼ teaspoon salt enhances the sweetness and overall flavor
- ½ cup unsalted butter adds richness and moisture
- 1 cup granulated sugar for that sweet, comforting taste
- 2 large eggs binds ingredients and adds structure
- 1 teaspoon vanilla extract infuses warmth and depth of flavor
- ½ cup buttermilk keeps the cupcakes tender and moist
- 1 tablespoon ground cinnamon the star ingredient for that warm, cozy scent
- ⅓ cup brown sugar adds a lovely caramel note and extra moisture
- ½ cup chopped nuts (optional) provides a bit of crunch and adds flavor complexity
For the Cream Cheese Frosting
- 8 oz cream cheese lends a velvety richness that pairs beautifully with sweetness
- 2 cups powdered sugar sweetens and thickens for ideal frosting consistency
- 2 tablespoons milk as needed for consistency
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until combined.
- Gradually fold the dry mixture into the wet mixture, alternating with the buttermilk, until just combined.
- In a small bowl, mix the brown sugar, ground cinnamon, and chopped nuts if using. Set the filling aside.
- Spoon one tablespoon of batter into each cupcake slot, add a tablespoon of cinnamon-sugar filling, and cover with another tablespoon of batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan.
- Beat together the softened cream cheese and butter, then add powdered sugar and adjust consistency with milk as needed.
- Once cooled, frost the cupcakes generously with the cream cheese frosting. Optional: drizzle with caramel sauce before serving.
Notes
Ensure all ingredients are at room temperature for smoother batter and frosting. Don't overmix the batter to maintain fluffiness.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg
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