Go Back
- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 tablespoon ground cinnamon - ½ cup brown sugar, packed - 1 cup chopped pecans (optional) - 4 oz cream cheese, softened - ¼ cup unsalted butter, softened - 1 teaspoon vanilla extract - 2 cups powdered sugar - 1-2 tablespoons milk (to achieve desired consistency) I love how these cinnamon roll cupcakes blend warm spices with a soft, sweet cake. You need the right balance of dry and wet ingredients to get the perfect texture. The cinnamon filling adds a delightful surprise in every bite. I use all-purpose flour for a soft cupcake base. Sugar sweetens the batter, while baking powder and soda help it rise. The salt brings out all the flavors. In my wet mix, softened butter gives a rich taste. Eggs add structure, and vanilla extract adds warmth. Buttermilk makes the cupcakes moist. The cinnamon filling is where the fun begins! Ground cinnamon and brown sugar create that classic flavor. If you want a nutty crunch, fold in chopped pecans. For the cream cheese frosting, I whip together the cream cheese and butter until fluffy. Adding powdered sugar gives it sweetness, while milk helps adjust the texture. You can find the full recipe above to create these tasty treats. Enjoy the sweet twist on a classic! Start by preheating your oven to 350°F (175°C). Line your cupcake tin with paper liners. In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In another bowl, mix the wet ingredients. Add ½ cup softened butter, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk. Beat the wet mix into the dry until smooth. To make the filling, mix ½ cup packed brown sugar with 1 tablespoon ground cinnamon. If you like, fold in 1 cup chopped pecans for extra crunch. This mixture gives your cupcakes their sweet, cinnamon flavor. For the cupcake liners, divide half of the batter evenly among them. Add a teaspoon of the cinnamon-sugar mixture on each. Then, top with the remaining batter until they are about two-thirds full. Using a toothpick, swirl the filling into the batter. This adds a beautiful pattern and enhances the flavor. Place the tin in your preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center. It should come out clean. Once baked, let the cupcakes cool in the tin for a few minutes, then move them to a wire rack to cool completely. While the cupcakes cool, prepare the frosting. In a mixing bowl, beat together 4 oz softened cream cheese and ¼ cup softened butter until fluffy. Add 1 teaspoon vanilla extract. Gradually mix in 2 cups powdered sugar. Adjust the consistency with 1 to 2 tablespoons of milk as needed. Once the cupcakes are completely cool, it’s time to frost them. Spread or pipe the cream cheese frosting on top. For a lovely touch, garnish with a sprinkle of cinnamon or crushed pecans. This makes your cupcakes not just tasty, but also pretty. You can find the full recipe for this delicious treat above! To get the best texture for your cinnamon roll cupcakes, use room temperature ingredients. This helps everything mix evenly. Cold butter or eggs can cause lumps in your batter. Also, avoid overmixing the batter. When you mix too much, the cupcakes can turn out tough. Mix just until the ingredients are combined. To boost the flavor, add a splash of vanilla or almond extract. These little extras make a big difference. You can also try adding different nuts or spices. Pecans work well, but walnuts or almonds can add a nice crunch too. For a fun, colorful look, use food coloring in your frosting. You can match colors to themes or holidays. Another idea is to add chocolate chips or sprinkles on top. These not only make your cupcakes look great but also add extra flavor and texture. For the full recipe, check out the steps above! {{image_2}} To make gluten-free cinnamon roll cupcakes, swap all-purpose flour for a gluten-free blend. Look for blends that work cup-for-cup with regular flour. Brands like Bob's Red Mill or King Arthur Flour offer great options. You might also try almond flour or coconut flour, but these may change the final texture. Always check if the blend includes xanthan gum, which helps bind the ingredients. For vegan cinnamon roll cupcakes, use plant-based butter instead of regular butter. You can also replace eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use non-dairy milk like almond, soy, or oat milk in place of buttermilk. Get creative with flavors! You can fill these cupcakes with chocolate chips or fresh fruits like blueberries or raspberries. You might even try a swirl of nut butter for a rich twist. Just remember to keep the balance right so that the cupcakes stay moist. Each swap brings a new taste, making this recipe even more fun. Check out the Full Recipe for exact measurements and instructions! To keep your cinnamon roll cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place a piece of parchment paper between layers if stacking. You can leave them at room temperature for up to three days. If you want them to last longer, refrigerate them. Just remember, refrigeration may change the texture slightly. Freezing is a great way to save leftover cupcakes. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. This helps prevent freezer burn. After wrapping, place them in a freezer bag and label it with the date. They will stay fresh for about three months. To thaw, move them to the fridge overnight or leave them at room temperature for a few hours. Enjoy them just like fresh! If you have leftover cream cheese frosting, store it in an airtight container. It can stay fresh in the fridge for up to a week. If you want to use it later, consider freezing it. Just put it in a freezer bag and squeeze out the air. You can freeze it for up to three months. When ready to use, thaw it in the fridge overnight and stir before using. This keeps your frosting smooth and tasty for your next baking adventure. You can use several egg substitutes. Common options include: - 1/4 cup unsweetened applesauce for each egg - 1/4 cup mashed banana for each egg - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let sit until thick) These substitutes work well for binding and add moisture. Yes, you can use store-bought frosting. Here are some pros and cons: - Pros: Saves time and effort. Many flavors are available. - Cons: May lack the fresh taste of homemade. Ingredients may not be as clean. Homemade cream cheese frosting offers a creamy bite that many love. To reheat leftover cupcakes, follow these steps: 1. Preheat your oven to 350°F (175°C). 2. Wrap each cupcake in foil to keep moisture in. 3. Heat for about 10 minutes or until warm. This method helps avoid drying out your tasty cupcakes. Cinnamon roll cupcakes can last about 3 days at room temperature. Keep them in an airtight container. If you store them in the fridge, they can last up to a week. Just remember to let them warm up a bit before enjoying! Yes, you can prepare the batter ahead of time. Here are some tips: - Store the batter in an airtight container in the fridge. - Use it within 24 hours for best results. Making the batter ahead can save time on busy days. For the full recipe, check out the complete guide on making cinnamon roll cupcakes! These cinnamon roll cupcakes blend comfort and flavor in every bite. We covered the key ingredients, from dry and wet to that delightful cinnamon filling. You learned easy step-by-step instructions, helpful tips for the best texture, and fun variations to explore. Remember, you can switch up flavors or make them gluten-free or vegan. Lastly, storing them properly keeps your treats fresh. Baking should bring joy, so have fun and get creative!

Cinnamon Roll Cupcakes: A Sweet Twist on a Classic Treat

Indulge in the delightful sweetness of Cinnamon Roll Cupcakes, a perfect treat that combines the flavors of your favorite cinnamon rolls with the convenience of cupcakes. This easy recipe features a rich batter infused with ground cinnamon, topped with creamy frosting for the ultimate dessert experience. Click through to explore the full recipe and discover how you can impress your friends and family with these delicious cupcakes!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 tablespoon ground cinnamon

½ cup brown sugar, packed

1 cup chopped pecans (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

1-2 tablespoons milk (to achieve desired consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.

        In a separate bowl, mix the brown sugar and ground cinnamon. If using pecans, fold them into the mixture.

          Divide half of the batter evenly among the cupcake liners. Add a spoonful (about a teaspoon) of the cinnamon-sugar mixture on top of each, then top with the remaining cupcake batter until the liners are about two-thirds full.

            Using a toothpick or a skewer, swirl the cinnamon filling gently into the batter.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until fluffy. Add the vanilla extract and gradually mix in the powdered sugar until smooth. Add milk as needed for the desired consistency.

                  Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes

                      - Presentation Tips: Garnish with a sprinkle of cinnamon and a few crushed pecans on top of the frosting for an elegant touch. Serve on a decorative plate for a delightful display.