Cinnamon Roll Cupcakes
Cinnamon Roll Cupcakes are a delightful twist on the classic treat, combining fluffy vanilla cupcakes with a gooey cinnamon filling and topped with rich cream cheese frosting. Perfect for breakfast or dessert, these easy-to-make cupcakes will fill your kitchen with a warm, inviting aroma that makes every occasion feel special. With simple ingredients and straightforward instructions, you can whip up a batch in no time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ cup brown sugar (for cinnamon filling)
- 2 tsp ground cinnamon (for cinnamon filling)
- 8 oz cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tbsp milk or heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt.
- In another bowl, cream the softened butter and sugar until light. Add eggs one at a time, then mix in milk and vanilla.
- Gradually combine dry ingredients into wet until just mixed.
- For the filling, mix brown sugar with additional cinnamon. Layer batter in liners: add batter, followed by filling, then top with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool before frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mix in chopped nuts or raisins for added texture. Use gluten-free flour for a gluten-free version. Avoid overmixing the batter for light cupcakes.