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Cinnamon Roll Cupcakes

Delightful cupcakes infused with the comforting taste of cinnamon rolls, swirled with cinnamon sugar and topped with rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cups unsalted butter, softened
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk at room temperature
For the Swirl
  • 0.5 cups brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, softened
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 3-4 cups powdered sugar adjust to taste
  • 1 tsp vanilla extract
  • a splash milk if needed for consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a cupcake tin with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, beat the softened butter until creamy, then add eggs and vanilla extract; mix well. Add the buttermilk and combine until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  5. In a separate bowl, mix the brown sugar, cinnamon, and softened butter until combined.
  6. Scoop about two-thirds of the cupcake batter into each liner, followed by a dollop of the cinnamon swirl. Use a toothpick to gently swirl it into the batter, then top with more batter until the cups are about three-quarters full.
Baking
  1. Place the cupcakes in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow them to cool in the tin before transferring them to a wire rack.
Frosting
  1. Beat softened cream cheese and butter in a medium bowl until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth. If needed, add a splash of milk for a creamy consistency.
  2. Once cooled, generously frost each cupcake with the cream cheese frosting and, if desired, sprinkle some cinnamon on top.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter and ensure to gently swirl in the cinnamon mixture.