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Cinnamon Roll Cupcake Recipe

Cinnamon Roll Cupcake Recipe

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Cinnamon roll cupcakes are a delightful blend of two beloved treats that will impress your guests at any gathering. With a moist sour cream cake base swirled with sweet cinnamon sugar and topped with creamy frosting, these cupcakes deliver an irresistible flavor experience. Perfect for brunch, dessert tables, or simply as a treat to enjoy at home, this recipe is easy to follow and adaptable for various occasions. The combination of warm spices and rich cream cheese frosting makes these cupcakes not just delicious but also visually appealing.

Ingredients

Scale
  • 1/4 cup oil
  • 3 tbsp unsalted butter (room temperature)
  • 3/4 cup sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1 1/2 cups cake flour (sifted)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup milk
  • 6 tbsp brown sugar (for the cinnamon swirl)
  • 5 tsp cinnamon (for the cinnamon swirl)
  • 8 oz cream cheese (for frosting)
  • 8 oz butter (for frosting)
  • 2 cups confectioners sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together oil, butter, sugar, and egg until smooth. Stir in vanilla extract.
  3. In another bowl, combine cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while alternating with sour cream and milk.
  4. For the cinnamon swirl: Mix brown sugar and cinnamon in a small bowl.
  5. Fill each cupcake liner halfway with batter, sprinkle with cinnamon mixture, then top with more batter until nearly full.
  6. Bake for about 16 minutes or until a toothpick comes out clean.
  7. For frosting: Beat cream cheese and butter until creamy; gradually add confectioners sugar and stir in vanilla extract.
  8. Once cooled completely, frost the cupcakes generously.

Nutrition

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