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Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes
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Indulge in the delightful fusion of cinnamon rolls and cupcakes with these irresistible Cinnamon Roll Cupcakes! Each fluffy cupcake is swirled with a rich cinnamon mixture and topped with a sweet, creamy glaze, creating a perfect treat for brunch, parties, or just because. Easy to make and fun to customize, these treats will impress everyone at your table. Whether served warm or at room temperature, they offer a comforting experience that combines nostalgia with modern baking.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, and stir in the vanilla extract.
  5. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  6. Gently incorporate the milk until the batter is smooth.
  7. In a small bowl, mix brown sugar and ground cinnamon. Drizzle melted butter into this mixture and stir until it forms a paste.
  8. Spoon a heaping tablespoon of batter into each cupcake liner. Top with a small spoonful of the cinnamon swirl mixture and use a toothpick to swirl it into the batter.
  9. Add another heaping tablespoon of batter on top, filling liners about two-thirds full.
  10. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  11. Allow the cupcakes to cool in the tin for about five minutes before transferring them to a wire rack.
  12. Whisk together powdered sugar, milk, and vanilla extract for glaze.
  13. Drizzle glaze over fully cooled cupcakes.

Nutrition

Find it online: https://allrecipesmeal.com/cinnamon-roll-cupcakes/