Description
Cinnamon Roll Cupcakes combine two beloved treats—cinnamon rolls and cupcakes—into one irresistible dessert filled with warm, comforting flavors and topped with a sweet glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and the sour cream to the butter mixture, mixing until just combined.
- Add the milk and gently mix until the batter is smooth.
- Combine the brown sugar and ground cinnamon in a small bowl, then drizzle melted butter into it to form a paste.
- Spoon a heaping tablespoon of batter into each cupcake liner, top with a spoonful of the cinnamon-sugar mixture, and swirl it in with a toothpick.
- Add another heaping tablespoon of batter on top, filling liners about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla extract for the glaze.
Drizzle over cooled cupcakes and allow to set.
Notes
Use room temperature ingredients for better results. Avoid overmixing the cinnamon-sugar to preserve the marbled effect.