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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes That Will Elevate Your Baking Game

Delight in these Cinnamon Roll Cupcakes that merge classic comfort with cupcake fun, perfect for any gathering.
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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 Batter
  • 2 cups All-Purpose Flour Gluten-free option available
  • 1 cup Granulated Sugar Coconut sugar works for lower-glycemic
  • 2 teaspoons Baking Powder Check freshness
  • 1 teaspoon Baking Soda Check freshness
  • 1 teaspoon Salt Enhances flavor
  • 1 tablespoon Ground Cinnamon Adjust to taste
  • 1/2 cup Unsalted Butter Can substitute with vegan butter
  • 1 cup Buttermilk Substitute with milk + vinegar or lemon juice
  • 2 large Eggs Use flaxseed egg or applesauce for vegan
  • 1 cup Brown Sugar Can use extra granulated sugar if needed
  • 1/2 cup Chopped Nuts Optional; can swap with chocolate chips
For the Frosting
  • 8 ounces Cream Cheese Dairy-free cream cheese is a substitute
  • 2 cups Powdered Sugar Adjust sweetness to taste
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1/4 cup Caramel Sauce Optional for drizzling

Equipment

  • cupcake tin
  • mixing bowls
  • measuring cups and spoons
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream together unsalted butter with granulated and brown sugars until light and fluffy for 3-4 minutes.
  3. In a separate bowl, whisk all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, then fold into the butter-sugar mixture.
  4. Mix additional brown sugar, ground cinnamon, and optional chopped nuts for the filling.
  5. Spoon a tablespoon of batter into each liner, add filling, then top with more batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean; cool for 5 minutes in the pan.
  7. Beat together cream cheese and butter for frosting, add powdered sugar and vanilla until creamy.
  8. Frost cooled cupcakes and drizzle with caramel sauce if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting. Customize with nuts or chocolate chips but keep balance for best flavor.

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