CINNAMON ROLL CUPCAKE PERFECTION

Imagine biting into a soft, fluffy cupcake that explodes with the warm, comforting flavors of a classic cinnamon roll. Skip the long proofing times and complicated steps – with this recipe for Cinnamon Roll Cupcakes- Easy & Irresistible, you can have that taste sensation in a fraction of the time! Get ready to impress your friends and family with these little bites of sweet, cinnamon-y heaven.

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create these irresistible treats. Don’t worry, it’s a pretty straightforward list!

For the Cinnamon Roll Cupcakes:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cinnamon Filling:

• ½ cup (1 stick) unsalted butter, melted
• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream (for desired consistency)

Let’s Talk About Buttermilk: Your Secret Weapon

Buttermilk is the key to achieving that incredibly tender and moist cupcake texture we’re after. If you don’t have buttermilk on hand, don’t panic! You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup to the 1-cup line with regular milk. Let it sit for 5 minutes, and voila – homemade buttermilk!

Step-by-Step to Cinnamon Roll Cupcake Bliss

Alright, let’s get down to the fun part! These instructions are designed to be super clear and easy to follow.

Prepping is Key:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Making the Cupcake Batter:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to tough cupcakes.

Creating the Cinnamon Filling Magic:

1. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until well combined.

Assembling the Cinnamon Roll Cupcakes:

1. Spoon about 2 tablespoons of cupcake batter into each lined muffin cup.
2. Drizzle about 1 teaspoon of the cinnamon filling over the batter in each cup.
3. Top with another 1-2 tablespoons of cupcake batter, covering the filling. Don’t worry if the filling peeks through a little!

Baking to Golden Perfection:

1. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
2. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Whipped Cream Cheese Frosting: The Crowning Glory:

1. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating until well combined.
3. Stir in the vanilla extract.
4. Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency. I prefer a slightly thinner frosting that drizzles beautifully.

Frosting and Enjoying Your Masterpieces:

1. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a fancy look, or simply spread the frosting on with a knife.
2. Enjoy immediately, or store in an airtight container at room temperature for up to 2 days.

Troubleshooting: Common Questions Answered

Sometimes, things don’t go exactly as planned. Here are some common issues and how to fix them:

• Cupcakes are dry: Make sure you’re measuring your flour correctly. Spoon the flour into your measuring cup and level it off with a knife, rather than scooping it out of the bag. Also, avoid overbaking!
• Cupcakes are sinking in the middle: This could be due to underbaking. Make sure a wooden skewer comes out clean when inserted into the center.
• Frosting is too thin: Add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.
• Frosting is too thick: Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency.

Variations to Spice Things Up

The beauty of baking is that you can always customize things to your liking! Here are a few ideas to get you started:

• Add nuts: Sprinkle chopped pecans or walnuts on top of the frosting for added crunch and flavor.
• Chocolate chips: Fold chocolate chips into the cupcake batter for a chocolatey twist.
• Different extracts: Experiment with different extracts in the cupcake batter or frosting, such as almond extract or maple extract.
• Brown Butter: Take these to another level and brown the butter for the batter. You will be amazed!

Perfect for Fall: A Seasonal Twist!

As the leaves start to turn, why not embrace the flavors of autumn? These Cinnamon Roll Cupcakes would be amazing with a touch of pumpkin! You could even try a recipe like PUMPKIN CINNAMON ROLL PERFECTION for inspiration. Or, for a fun Halloween treat, consider making VAMPIRE CUPCAKES TO DIE FOR for a spooky twist. You could also check out PUMPKIN SPICE LATTE CUPCAKES for a full-on pumpkin spice experience. And if you’re craving that classic fall flavor, an Apple Crisp Mini Cheesecakes would also be absolutely delicious. Or, for another tiny treat, try Mini Pumpkin Pies. You can even check out how to make Pumpkin Cinnamon Rolls for another take on the classic fall treat!

Why You’ll Love These Cupcakes (Besides the Obvious!)

These aren’t just any cupcakes; they’re a little hug in every bite. Here’s what makes them so special:

• Easy to make: No complicated techniques or hard-to-find ingredients.
• Impressive flavor: All the deliciousness of a cinnamon roll in a convenient cupcake form.
• Perfect for any occasion: From birthday parties to potlucks, these cupcakes are always a hit.
• Customizable: Easily adaptable to your favorite flavors and dietary needs.

Final Thoughts: Get Ready to Bake!

So there you have it – the ultimate guide to making incredibly delicious and easy Cinnamon Roll Cupcakes. I hope you enjoy baking and sharing these treats as much as I do! Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and put your own spin on this recipe. Happy baking!

Cinnamon Roll Cupcake Perfection

Amelia Chen-Morrison

Enjoy the warm, comforting flavors of a classic cinnamon roll in a soft, fluffy cupcake. This recipe simplifies the process, skipping long proofing times for a quick and irresistible treat that’s perfect for impressing friends and family.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 12-cup muffin tin
• Paper liners
• Medium bowl
• Large bowl
• Small bowl
• Electric mixer
• Whisk
• Spoon
• Measuring cups and spoons
• Wire rack
• Wooden skewer or toothpick
• Piping bag (optional)
• Knife or spatula

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ½ cup 1 stick
• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• ½ cup 1 stick
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream for desired consistency

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream together the softened butter and sugar until light and fluffy (2-3 minutes with an electric mixer).
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
• In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until well combined.
• Spoon about 2 tablespoons of cupcake batter into each lined muffin cup.
• Drizzle about 1 teaspoon of the cinnamon filling over the batter in each cup.
• Top with another 1-2 tablespoons of cupcake batter, covering the filling. Don’t worry if the filling peeks through a little.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until well combined.
• Stir in the vanilla extract.
• Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency.
• Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for a fancy look, or simply spread the frosting on with a knife.

Notes

For best results, ensure all ingredients are at room temperature before starting. Store leftover cupcakes in an airtight container at room temperature for up to 2 days. To prevent dry cupcakes, measure flour correctly by spooning it into the measuring cup and leveling it off with a knife. Get creative with variations by adding chopped nuts or chocolate chips to the batter or topping with caramel sauce after frosting.