Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup milk
- In a small bowl, combine the light brown sugar and ground cinnamon. Add the melted butter and stir until a paste-like consistency forms.¼ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons unsalted butter, melted
- Spoon about 1 tablespoon of cupcake batter into the bottom of each muffin liner. Then, spoon about 1 teaspoon of the cinnamon filling mixture over the batter. This is where the magic happens! Drizzle the remaining cupcake batter evenly over the cinnamon filling, ensuring each liner is about two-thirds full. Aim to distribute the filling so it creates those beautiful swirls reminiscent of a classic cinnamon roll.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired spreading consistency.4 ounces cream cheese, softened, ¼ cup unsalted butter, softened, 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, 1-2 tablespoons milk
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. For an extra touch of cinnamon roll charm, sprinkle with a little extra cinnamon and sugar mixture or some chopped nuts.Extra cinnamon and sugar mixture, Chopped pecans or walnuts
Notes
To keep your delicious Cinnamon Roll Cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. If you wish to freeze these cupcakes, it’s best to do so before frosting. Wrap the unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat and enjoy, remove the frozen cupcakes from the freezer and let them thaw at room temperature. Once thawed, you can add fresh frosting.
