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–+ servings
Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes You'll Crave for Breakfast Joy

A delightful transformation of classic cinnamon rolls into easy cupcakes, perfect for breakfast or gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Cinnamon Essential for flavor.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Softened; can use dairy-free substitute.
  • 1 cup Granulated Sugar
  • 2 large Large Eggs Can substitute with flaxseed meal for egg-free.
  • 2 teaspoons Vanilla Extract
  • 1 cup Sour Cream Plain yogurt or buttermilk can also work.
  • 1/2 cup Whole Milk Almond or oat milk can be used.
  • 1/2 cup Brown Sugar Adds caramel flavor.
Glaze
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract For glaze.
  • 2 tablespoons Whole Milk Adjust for glaze thickness.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Electric Mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In another bowl, beat together softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with sour cream.
  6. In a small bowl, mix brown sugar with more ground cinnamon and melted butter to form a paste.
  7. Fill each muffin liner halfway with batter, add a dollop of cinnamon swirl, then swirl gently.
  8. Bake for 18-22 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan.
  9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
  10. Drizzle the glaze over cooled cupcakes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days.

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