Cinnamon Roll Cupcake Recipe

If you’ve ever dreamt about a treat that captures all the gooey, spiced magic of a cinnamon roll but in the adorable, hand-held package of a cupcake, this Cinnamon Roll Cupcake Recipe will be your new obsession. Each cupcake is fluffy, buttery, and swirled with sweet cinnamon sugar, then topped with a swirl of rich cream cheese frosting. Whether you’re baking for a celebration or just need a cozy weekend indulgence, this recipe combines comfort and joy in every bite. Get ready to fall in love!

Ingredients You’ll Need

You’ll be amazed by how a handful of simple, classic ingredients come together to create unforgettable flavor. Each plays a special role, from adding softness to imparting a real cinnamon roll vibe. Let’s break down what you’ll need and why you shouldn’t skip a thing!

• Oil: Keeps the cupcakes soft, moist, and tender, just like the best cinnamon rolls.
• Unsalted Butter: Adds delicious richness and classic bakery flavor—make sure it’s at room temperature for easy mixing.
• Sugar: Sweetens the cupcakes perfectly and helps with browning.
• Egg: Binds everything together and contributes to that light, cakey texture.
• Vanilla Extract: Deepens the warmth and aroma, giving the whole cupcake a cozy bakery scent.
• Cake Flour: Produces the most tender crumb, so your cupcakes are never dense or heavy.
• Baking Powder: Lifts the batter, making the cupcakes soft and airy.
• Baking Soda: Helps with rise and contributes an extra bit of fluffiness.
• Salt: Balances flavors and brings out the best in the sweet and spicy notes.
• Sour Cream: Makes each bite rich and moist, with a subtle tang that keeps everything interesting.
• Milk: Adds just the right amount of liquid for a perfect batter—use whole milk for the best flavor.
• Brown Sugar (for filling): Gives that beautiful caramel depth in every cinnamon swirl.
• Cinnamon (for filling): The signature spice that defines this recipe, giving warmth and nostalgia.
• Cream Cheese (for frosting): Creamy and tangy, it makes the perfect topper for these cupcakes.
• Butter (for frosting): Ensures your frosting is rich and luscious.
• Confectioners Sugar: Creates a smooth, sweet, and dreamy frosting.
• Vanilla Extract (for frosting): Rounds out the cream cheese frosting with aromatic sweetness.

How to Make Cinnamon Roll Cupcake Recipe

Step 1: Cream the Butter, Oil, and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and a hand mixer), beat together unsalted butter, oil, and sugar. This step is all about creating an ultra-creamy, light base for our Cinnamon Roll Cupcake Recipe. Take your time here—you want a fluffy, almost whipped texture for maximum cupcake lift!

Step 2: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Mix until everything is fully blended. Remember to pause for a quick scrape of the bowl so nothing is left unmixed—this ensures each cupcake will bake up perfectly even and moist.

Step 3: Mix Dry Ingredients

In a separate medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This blend will provide structure and the ideal tender crumb. Whisking not only combines the dry ingredients, but also removes any pesky lumps for an ultra-smooth batter.

Step 4: Combine Wet and Dry Ingredients

Add the dry mixture to your creamed wet ingredients, mixing on low just until everything is barely combined. Then, fold in the sour cream for extra richness and a lovely, slight tanginess—don’t over-mix! Once that’s barely incorporated, stream in the milk and do a final, gentle mix. The batter should be thick, fluffy, and ready to transform into cinnamon roll cupcakes!

Step 5: Prepare Cinnamon Sugar Filling

In a small bowl, blend together the brown sugar and cinnamon until you have a fragrant, sandy mixture. This easy swirl is what brings the “cinnamon roll” magic to the Cinnamon Roll Cupcake Recipe. Set aside—you’ll layer it right into the cupcakes.

Step 6: Assemble the Cupcakes

Line a cupcake pan with liners and scoop about a tablespoon of batter into the bottom of each. Sprinkle on about two teaspoons of your cinnamon-sugar filling. Top with another tablespoon of batter to cover, then sprinkle more of the cinnamon sugar on top for that extra cinnamon roll pop. The layering is what gives you that dreamy, swirled center in every bite!

Step 7: Bake

Pop the pan into a preheated 350°F oven for about 16 minutes. Watch for those golden-brown edges and do the classic toothpick test—the cupcakes are ready when the tops spring back to the touch or the toothpick comes out clean. Let them cool while you whip up the irresistible cream cheese frosting.

Step 8: Make the Cream Cheese Frosting

In a clean mixing bowl, beat your room-temperature cream cheese and butter until super creamy. Gradually add confectioners sugar, then finish with a splash of vanilla extract. Whip until the frosting is velvety smooth. Once cupcakes are cool, pipe or spread the frosting with a flourish!

How to Serve Cinnamon Roll Cupcake Recipe

Garnishes

Finish each cupcake with a pinch of extra cinnamon or a delicate swirl of caramel sauce. You can even top each one with a mini cinnamon stick or a sprinkling of chopped pecans for that ultimate bakery look and contrasting texture.

Side Dishes

Pair your Cinnamon Roll Cupcake Recipe with a steaming cup of coffee or a glass of cold milk. If you’re serving at brunch, fresh fruit, yogurt parfaits, or a crisp fruit salad provide a refreshing contrast to the sweet, spiced richness.

Creative Ways to Present

Arrange the cupcakes on a vintage cake stand for elegance, or nestle them in a rustic bread basket lined with a linen napkin for cozy charm. For parties, use patterned cupcake liners and decorative toothpicks—these cupcakes truly shine as edible centerpieces!

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator, where they’ll stay soft and flavorful for three to four days. Bring them back to room temperature before serving for the best taste and frosting texture.

Freezing

The unfrosted cupcakes freeze beautifully. Simply wrap each in plastic and store in a freezer-safe bag for up to two months. Thaw overnight in the fridge, then frost before serving. You can even freeze dollops of cream cheese frosting separately!

Reheating

If you love that just-baked warmth, pop a cupcake (without frosting) in the microwave for 10-15 seconds before enjoying. Add frosting after reheating for the softest, most comforting treat—just like a fresh cinnamon roll.

FAQs

Can I use all-purpose flour if I don’t have cake flour?

Absolutely! All-purpose flour can be substituted, though the cupcakes may be slightly less tender. For a closer match, you can remove 1 tablespoon of all-purpose flour per cup and replace it with cornstarch.

Can I make this Cinnamon Roll Cupcake Recipe without a stand mixer?

Yes! A hand mixer or even a sturdy wooden spoon and some elbow grease will do the trick. Just make sure the butter is softened for easy mixing.

How do I avoid dry cupcakes?

Don’t over-mix the batter and be careful not to overbake. Check for doneness at the 16-minute mark—your cupcakes are ready when they’re lightly golden and springy to the touch.

Is it possible to make these cupcakes gluten-free?

Yes, you can substitute your favorite gluten-free flour blend designed for baking. Just keep in mind the texture may vary a bit, so look for blends that include xanthan gum for structure.

Can I double the Cinnamon Roll Cupcake Recipe for a crowd?

Certainly! You can easily double all the ingredients to make two dozen cupcakes. Be sure to mix in batches to avoid overworking the batter, and maybe recruit a helper for all the cinnamon-sugar swirling!

Final Thoughts

If you’re craving the pure comfort of cinnamon roll flavors in a whole new form, this Cinnamon Roll Cupcake Recipe is the answer. They’re fun to bake, delightful to serve, and impossible to resist—so grab your apron and share these beauties with someone you love!

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