Cinnamon Roll Cupcakes
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.
Servings: 12 cupcakes
Calories: 523kcal
Ingredients
Cupcakes
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable oil
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream room temperature or greek yogurt
- 2 Large eggs room temperature
- 1/2 cup Buttermilk room temperature
Cinnamon Filling
- 1/2 cup Brown sugar packed light or dark
- 1/2 TBSP Ground cinnamon
- 1/4 cup All-purpose flour
- 1/4 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 tsp 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.1/2 cup Brown sugar, 1/2 TBSP Ground cinnamon, 1/4 cup All-purpose flour, 1/4 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 3/4 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.1/2 cup Unsalted butter, 1/4 cup Oil, 3/4 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 tsp Pure vanilla extract, 1/4 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.1/2 cup Buttermilk
- Spoon 1 Tablespoon of batter into the pan. Sprinkle a heaping 1/2 Tablespoon of cinnamon filling on top. Add another tablespoon of batter. Add another 1/2 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 tsp 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
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 523kcal | Carbohydrates: 71g | Protein: 4g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 256mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1129IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg