These cinnamon roll cupcakes taste just like a cinnamon roll. They are a soft cinnamon cupcakes swirled with a cinnamon filling. They are topped with a cream cheese icing and a mini cinnamon roll.
These delicious cupcakes combine all of the best part of a cupcake with everything that makes classic cinnamon rolls so good. They are soft, full of cinnamon flavor, and have a cream cheese icing on top. The optional mini cinnamon rolls on top make them super cute, too!
Here is why cinnamon roll cupcakes are so good
These cinnamon roll cupcakes are easy to make and have great texture and flavors.
- Cinnamon swirl filling: These cupcakes have great flavor all the way through, but the cinnamon swirl inside makes it taste like a cinnamon roll!
- Cinnamon cupcakes: These cupcakes are super soft, and also have cinnamon added to the batter so they taste as good as they look!
- Cream cheese icing: Classic cinnamon rolls have that delicious cream cheese icing on top. These cupcakes have a cream cheese frosting that captures that flavor!
My favorite part about these cupcakes are the little cinnamon rolls on top. They are super cute and add an extra bit of flavor and fun to this bake!
Tips for making cupcakes
Here are my tips, so yours turns out like the recipe!
- Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cupcake.
- Be cure to beat the butter, oil, and sugar together on high speed. This helps get that tender texture you want. You should beat it until it is pale in color as this aerates the butter and sugar together.
- When assembling the cupcakes do it in fourths. Start with a bit of cupcake batter. Sprinkle the filling on top. Add more cupcake batter. Finally, add more cinnamon filling. Use a butter knife to swirl in the last cinnamon layer.
- Crumble up the cinnamon filling with your hands before filling the cupcakes to avoid larger clumps.
- With the frosting, make sure the butter and cream cheese are at room temperature. I find that if I beat the butter first then add the cream cheese I get a lighter texture.
- I use a Wilton 4B piping tip to frost the top of the cupcakes. Any large piping tip will work.
Cinnamon Roll Cupcake FAQ's
Why are my cupcakes dry?
This means you added too much flour, or overbaked them. Be sure not to compact the flour when scooping. Also, pull the cupcakes out when a toothpick inserted comes out clean even if they are slightly underbaked. They will finish baking as they cool.
Can this be made into mini cupcakes?
Yes it can. Bake it for 8-10 minutes. I recommend just doing the cinnamon filling in the middle since they are smaller.
Can this be made into a cake?
Yes, this can be made into an 8X8 or 9X9 cinnamon roll cake. I would still put the cinnamon filling in the middle and on top. It will take an increased bake time of about 20-28 minutes.
How can I store these cupcakes?
You can keep these cinnamon roll cupcakes in an airtight container in the fridge for up to 5 days. They taste best when left at room temperature for 1 hour before eating.
You can also wrap and freeze the cupcakes for up to 30 days. Thaw them for 1-2 hours before eating.
For more cupcake recipes, check out my
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📖 Recipe
Cinnamon Roll Cupcakes
Ingredients
Cupcakes
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ cup Unsalted butter room temperature
- ¼ cup Oil canola or vegetable oil
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ¼ cup Sour cream room temperature or greek yogurt
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
Cinnamon Filling
- ½ cup Brown sugar packed light or dark
- ½ tablespoon Ground cinnamon
- ¼ cup All-purpose flour
- ¼ cup Unsalted butter melted
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 3 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 12 Mini cinnamon rolls I got these already made from my grocery store.
Instructions
Cinnamon Filling
- In a small bowl, mix the brown sugar, cinnamon, and flour. Add in the melted butter and mix using a fork. It will be wet and clumpy. Place in the fridge while you make the cupcake batter.½ cup Brown sugar, ½ tablespoon Ground cinnamon, ¼ cup All-purpose flour, ¼ cup Unsalted butter
Cupcakes
- Preheat the oven to 350℉ Line a 12-cup cupcake pan with cupcake liners. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.1 ¾ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.½ cup Unsalted butter, ¼ cup Oil, ¾ cup White granulated sugar
- Add in vanilla, sour cream, and eggs. Mix on medium speed until combined. Use a baking rubber spatula to scrape the bowl.1 teaspoon Pure vanilla extract, ¼ cup Sour cream, 2 Large eggs
- Add in half of the dry ingredients and half of the buttermilk and mix on low speed until just combined. Repeat with the rest of the dry ingredients and buttermilk. Take off the mixer and use the spatula to mix everything together.½ cup Buttermilk
- Spoon 1 Tablespoon of batter into the pan. Sprinkle a heaping ½ Tablespoon of cinnamon filling on top. Add another tablespoon of batter. Add another ½ tablespoon of cinnamon filling. Use a butter knife to swirl the top of the filling into the cupcake batter.
- Bake for 17-22 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cupcakes completely before decorating.
Cream Cheese Frosting
- In a large bowl, sift the powdered sugar. Set aside.3 cups Powdered sugar
- Using a mixer, beat the butter on high speed for 2 minutes. Then, add in the cream cheese and mix on high speed for 1 minute. Halfway through, scrape the bowl.1 cup Unsalted butter, 8 oz Cream cheese
- Add in half of the powdered sugar and mix on low speed until almost combined. Add in the remaining powdered sugar. Once mixed, add in the vanilla and beat on high speed until creamy.1 teaspoon Pure vanilla extract
- Pipe the frosting on top of the cupcakes. I used Wilton 4B for these. Top with the mini cinnamon rolls.12 Mini cinnamon rolls
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