Cinnamon Roll Cupcakes

Moist, gooey, and frosted to perfection — these cinnamon roll cupcakes combine everything you love about cinnamon rolls in a portable, cupcake-sized treat. Ideal for brunch, dessert, or cozy mornings.

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Course: Dessert, Breakfast, Brunch

Cuisine: American, Comfort Food

Prep Time: 15

Cook Time: 20

Cooling: 10

Total Time: 45

Servings: cupcakes

Calories: 370kcal

Cost: $6

Equipment

1 Muffin tin
1 Paper liners
Mixing bowls
1 Hand mixer or stand mixer
Measuring Cups & Spoons
1 Toothpick
1 Wire cooling rack
1 Piping bag or spatula

Ingredients

Cupcakes

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup unsalted butter softened
2 large eggs
1 cup whole milk
2 teaspoon vanilla extract
2 teaspoon baking powder
0.5 teaspoon salt

Cinnamon Swirl

0.33 cup brown sugar packed
2 tablespoon ground cinnamon
3 tablespoon butter melted

Cream Cheese Frosting

8 oz cream cheese softened
0.5 cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoon heavy cream to adjust texture

Instructions

Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
Whisk together brown sugar, cinnamon, and melted butter for the swirl.
Cream butter and sugar until fluffy; add eggs and vanilla.
Alternate flour mixture and milk into the wet mixture until just combined.
Fill liners ⅓ full with batter, add cinnamon swirl, then more batter; swirl gently with a toothpick.
Bake 18–20 minutes or until a toothpick comes out with crumbs.
Let cupcakes cool on a wire rack before frosting.
Beat cream cheese and butter; add powdered sugar, vanilla, and cream until smooth.
Pipe or spread frosting on cooled cupcakes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition