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Close-up view of golden brown Cinnamon Roll Cupcakes topped with creamy frosting, showcasing their easy and irresistible appeal.

Cinnamon Roll Cupcake Perfection

Avatar photoAmelia 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.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
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.