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cinnamon roll cupcakes

Cinnamon Roll Cupcake Recipe

Cinnamon roll cupcakes- Moist sour cream cake batter with a cinnamon sugar swirl and top with cream cheese frosting. They are truly cinnamon rolls but in cupcake form! 
5 from 2 votes
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Prep Time 35 minutes
Cook Time 16 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 9 cupcakes
Calories 573 kcal

Equipment

Ingredients
 
 

Cinnamon roll cupcake batter

  • ¼ cup Vegetable Oil
  • 3 tablespoon unsalted butter room temp
  • ¾ cup sugar (100g)
  • 1 large egg room temp
  • 1 tsp vanilla extract
  • 1 ½ cup cake flour sifted (115g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sour cream room temp
  • ¼ cup milk

Cinnamon Roll Filling

  • 6 tablespoon brown sugar
  • 5 teaspoon cinnamon

Cream Cheese Frosting

  • 1 8oz cream cheese room temperature
  • 2 sticks butter 8oz
  • 2 cup confectioners sugar
  • 1 teaspoon Vanilla extract

Instructions
 

Cinnamon Roll Cupcake Batter

  • In a stand mixer with a paddle attachment or a large bowl add the unsalted butter, oil, and sugar to the bowl and cream.
  • Add the egg and vanilla extract to the bowl and mix making sure to scrape the sides of the bowl. In a medium bowl add the flour, baking powder, baking soda, and salt, whisk the dry ingredients together, and then add it to the wet ingredients.
  • Mix the batter on low speed until just combined and then add in the sour cream. Continue to mix until the sour cream is just barely mixed in and then add in the hot milk.
  • Scrape the sides of the bowl again to make sure the batter is thoroughly mixed. The batter should be thick.
  • With a small bowl add in the brown sugar and cinnamon and mix and set to the side until needed.
  • Line a cupcake pan with cupcake liners and then scoop and spread a tablespoon of batter into the bottom of every cupcake liner. Add 2 teaspoons of the brown sugar-cinnamon mixture on top of the cupcake batter and then add another scoop of batter on top of the filling to cover it. Sprinkle the tops with more of the brown sugar cinnamon.
  • Bake the cupcakes in a preheated oven at 350 degrees for 16 minutes. The edges of the cupcakes should just be golden brown. The cupcakes are ready when the tops of the cupcakes spring back when lightly touched or if a toothpick inserted in the middle is clean.

Cream Cheese Frosting

  • While the cupcakes are cooling prepare the cream cheese frosting. In a large bowl add the butter and cream cheese together and whip on medium speed for 2 to 3 minutes. Scrape the sides of the bowl and then add the vanilla extract and powdered sugar. Whip on high speed for 30 seconds just until the frosting is combined.
  • In a small bowl add ½ cup of the cream cheese frosting and add 1.5 teaspoons of cinnamon. Mix the frosting and then place into a piping bag.
  • Lay a large piece of saran wrap on a clean work surface and add cream cheese frosting in the middle spreading it like a log. Cut an end to the cinnamon frosting piping bag and pipe a long line next to the cream cheese frosting. Roll the frosting up and form the roll into the shape of a piping bag.
  • Place the rolled frosting large piping bag with a large ground tip and cut the end of the plastic wrap and the end of the piping bag.
  • Once the cupcakes have fully cooled down pipe the cream cheese frosting on the entire top of the cupcakes just like a cinnamon roll.
  • Cupcakes are best enjoyed and served the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
  • Enjoy!

Nutrition

Calories: 573kcalCarbohydrates: 68gProtein: 4gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 89mgSodium: 320mgPotassium: 72mgFiber: 1gSugar: 51gVitamin A: 830IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg
Keyword cinnamon roll, cinnamon roll cupcake, Cupcake
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