Description
Delight in these soft and fluffy Cinnamon Roll Cupcakes, featuring a tender cake base swirled with cinnamon sugar and topped with a sweet vanilla glaze. Perfect for breakfast or dessert, these cupcakes capture the warm, comforting flavors of traditional cinnamon rolls in an easy-to-make, portable form.
Ingredients
Scale
Cupcake Batter
- 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
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy cupcake removal and cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next to maintain a smooth batter.
- Incorporate Vanilla: Stir in the vanilla extract to add depth of flavor.
- Alternate Dry Ingredients and Sour Cream: Gradually add the dry flour mixture and sour cream alternately to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined to avoid overmixing.
- Add Milk: Gently mix in the whole milk until the batter is smooth, enhancing moisture and texture.
- Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon. Drizzle in the melted butter and stir until it forms a spreadable paste to create the signature cinnamon swirl inside the cupcakes.
- Layer Batter and Swirl: Spoon a heaping tablespoon of batter into each cupcake liner. Add a small spoonful of the cinnamon-sugar mixture on top. Use a toothpick or small knife to swirl this into the batter, creating a marbled effect.
- Fill Cupcake Liners: Add another heaping tablespoon of batter on top of the cinnamon swirl in each liner, filling them about two-thirds full for proper rising.
- Bake: Place the cupcake tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess from steam.
- Make Glaze: While the cupcakes cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth, creating a sweet vanilla glaze.
- Glaze Cupcakes: Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake for a glossy, flavorful finish.
- Set Glaze: Let the glaze set before serving, allowing it to firm slightly for a beautiful presentation and perfect sweet balance.
Notes
- Ensure cupcakes are fully cooled before glazing to prevent melting.
- The cinnamon swirl can be customized by adding chopped nuts for extra texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For dairy-free alternatives, substitute sour cream and milk with suitable plant-based options.
- Be careful not to overmix the batter after adding flour to keep cupcakes tender.
