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Cinnamon Roll Cupcakes Recipe

Cinnamon Sugar Swirl Cupcakes

Delightful Cinnamon Roll Cupcakes Recipe combining cinnamon and sugar in a moist cupcake, topped with creamy frosting.
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Prep Time 1 hour 30 minutes
Cook Time 16 minutes
Total Time 1 hour 46 minutes
Servings: 16 cupcakes
Course: Desserts
Cuisine: American
Calories: 417
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 6 tbsp unsalted butter room temperature
  • 2 tbsp vegetable oil
  • 1 cups sugar
  • 1.5 tsp vanilla extract
  • 2 large eggs
  • 3/4 cups milk
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
Cinnamon Sugar Swirl
  • 3 tbsp sugar
  • 4 tsp ground cinnamon
Frosting
  • 1.25 cups unsalted butter room temperature
  • 5 cups powdered sugar
  • 2.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2-3 tbsp water or milk
  • pinch salt

Equipment

  • Cupcake pan
  • mixing bowls
  • Mixer
  • Measuring cups and spoons
  • cooling rack

Method
 

Cupcake Preparation
  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the sugar and cinnamon for the cinnamon sugar swirl in a small bowl and set aside.
  3. For the cupcakes, combine the flour, cinnamon, baking powder, and salt in a medium-sized bowl and set aside.
  4. Add the butter, oil, sugar, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
  6. Add half of the dry ingredients to the batter and mix until mostly combined.
  7. Slowly add the milk and mix until well combined. The batter may look a little curdled.
  8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed.
  9. Fill the cupcake liners with the batter and add one tablespoon of cake batter to the bottom of each cupcake liner.
  10. Add ¼ teaspoon of the cinnamon sugar swirl to each cupcake liner on top of the cake batter. Add two more layers of cake batter and cinnamon swirl, for a total of three layers of each.
  11. Top each cupcake with about half a tablespoon of cake batter.
  12. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place on a cooling rack to cool.
Frosting Preparation
  1. To make the frosting, add the butter to a large mixer bowl and beat until smooth.
  2. Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add the cinnamon, vanilla extract, and 1-2 tablespoons of the water or milk and the salt. Mix until well combined.
  4. Add the remaining powdered sugar and mix until smooth. Adjust consistency with additional milk or water as needed.
  5. Pipe the frosting onto the cupcakes and sprinkle with any remaining cinnamon sugar swirl.

Nutrition

Serving: 1cupcakeCalories: 417kcalCarbohydrates: 53.9gProtein: 3gFat: 22.1gSaturated Fat: 13.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.7gTrans Fat: 1gCholesterol: 40.8mgSodium: 109.7mgPotassium: 195mgFiber: 0.5gSugar: 40.7gVitamin A: 7IUCalcium: 23mgIron: 0.7mg

Notes

For added texture, incorporate chopped nuts into the batter or frosting. Store in an airtight container for up to three days at room temperature or refrigerate for longer freshness.

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