Cinnamon Roll Cupcakes Recipe

fluffy cinnamon roll cupcakes with cream cheese frosting on white counter

Cinnamon Roll Cupcakes Recipe

These Cinnamon Roll Cupcakes bring the gooey swirl of classic cinnamon rolls into soft, fluffy cupcakes topped with luscious cream cheese frosting. Perfect for brunch, holidays, or anytime you crave a cozy treat!

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Cooling Time: 30

Total Time: 1 5

Servings: cupcakes

Calories: 365kcal

Cost: $8–$10

Equipment

Standard 12-cup muffin tin
Paper cupcake liners
Electric mixer
Wire cooling rack
Offset spatula
Small knife or toothpick

Ingredients

For the Cupcakes

2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter melted
2 large eggs
1 cup whole milk
2 teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt

For the Cinnamon Swirl

⅓ cup brown sugar packed
2 tablespoon ground cinnamon
3 tablespoon melted butter

For the Cream Cheese Frosting

8 oz cream cheese softened
½ cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoon heavy cream

Instructions

Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
Combine brown sugar, cinnamon, and melted butter in a small bowl.
Whisk flour, sugar, baking powder, and salt. In another bowl mix butter, eggs, milk, and vanilla. Combine wet and dry ingredients.
Spoon batter into liners (⅓ full), add swirl mix, and top with more batter.
Use knife or toothpick to gently swirl the cinnamon mixture into the batter.
Bake for 18–22 minutes until tops spring back. Cool in tin for 5 minutes, then transfer to a wire rack.
Beat cream cheese, butter, sugar, vanilla, and cream until fluffy. Frost cooled cupcakes.

Notes

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

Nutrition