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–+ servings
sweet swirled cinnamon pastry cupcakes

Cinnamon Roll Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 small spoon or piping bag for filling
  • 1 wire cooling rack

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/3 cup sour cream room temperature
  • 1/3 cup light brown sugar packed
  • 2 teaspoon ground cinnamon
  • 2 tablespoon unsalted butter melted
  • 4 ounce cream cheese softened
  • 2 tablespoon unsalted butter softened
  • 1 1/4 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1 1–2 tablespoons milk as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
  • In a separate bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl whisk together the milk and sour cream until smooth.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with dry ingredients, and mix just until combined.
  • In another small bowl stir together the brown sugar, cinnamon, and melted butter until a thick paste forms.
  • Fill each cupcake liner about one-third full with batter.
  • Place a small spoonful of the cinnamon mixture in the center of each cup, then top with more batter until liners are about two-thirds full.
  • Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter in each cupcake.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the cream cheese and softened butter together in a bowl until smooth and creamy.
  • Add the powdered sugar and vanilla to the cream cheese mixture and beat until fluffy, adding milk a little at a time until your desired piping consistency is reached.
  • Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.

Notes

For best results, do not overmix the batter after adding the flour to keep the cupcakes tender, and make sure all dairy ingredients are at room temperature so they blend smoothly. If the cinnamon filling feels too runny, chill it briefly so it holds its place in the batter and creates more defined swirls. Allow the cupcakes to cool fully before frosting to prevent the cream cheese frosting from melting or sliding. You can make the cupcakes a day ahead and store them covered at room temperature, then frost just before serving, keeping any frosted leftovers refrigerated for food safety and best texture.
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