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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes combine the warm, familiar swirl of cinnamon with a light glaze, making them perfect for weeknight baking and casual desserts without the fuss.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
  • 0.25 cups whole milk
For the Cinnamon Swirl
  • 0.25 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cups unsalted butter, melted
For the Glaze
  • 0.5 cups powdered sugar
  • 1 tablespoon milk
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Mixing the Batter
  1. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  2. Add the milk and gently mix until the batter is smooth and well incorporated.
Making the Cinnamon Swirl
  1. In a small bowl, mix the brown sugar and ground cinnamon for the swirl. Drizzle the melted butter into the mixture and stir until it forms a paste.
Assembling and Baking
  1. Spoon a heaping tablespoon of batter into each cupcake liner, then top each with a small spoonful of the cinnamon-sugar mixture.
  2. Use a toothpick or small knife to swirl the cinnamon mixture into the batter, creating a marbled effect.
  3. Add another heaping tablespoon of batter on top of each swirl, filling the liners about two-thirds full.
  4. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Making the Glaze
  1. While the cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl.
  2. Once the cupcakes are completely cool, drizzle the glaze over the top of each.
  3. Allow the glaze to set before serving the cupcakes.

Notes

Store the cupcakes in an airtight container at room temperature for a couple of days or refrigerate for up to 5 days. To refresh slightly stale cupcakes, warm them in a 325°F oven for 5–8 minutes.