Cinnamon Roll Cupcakes: A delicious and fun twist on classic cinnamon rolls.
Cinnamon Roll Cupcakes are here peeps. I thought I would share another amazing and fun recipe from my new Craftsy class (click HERE to get 25% off of the class now!). This is such a great recipe because it really does remind you of classic cinnamon rolls. You know the kind you can smell baking in the oven a mile away? The kind that make your entire home smell irresistible? The kind that are so addictive you simply can’t stop after one? Yep those are what these cupcakes remind you of.
I knew this recipe would be a hit so it had to be included in my Craftsy Class. The class has been out for the last two weeks, and I am already getting questions and several messages with photos of all the incredible things my students are baking. It is so fun to see them already having so much fun the kitchen. Remember you can too! Just click HERE to get your class now at a wonderful discounted rate!
Now back to these cinnamon roll cupcakes. The base of the cupcakes is a lovely and tender yellow cake recipe which is moist and buttery deliciousness. The fun part is the magical cinnamon brown sugar swirl that goes through the batter and adds that insane flavor you love about cinnamon rolls.
The topping of course is a cream cheese buttercream dusted in cinnamon. You can’t have cinnamon rolls without cream cheese frosting so you definitely know it had to make its way into this recipe as well. I also topped it with a fun caramel shard just to jazz them up. Get your cinnamon roll on with these insanely delicious cupcakes. I almost had one for breakfast and justified it since it was inspired by a cinnamon roll afterall.
- ½ cup unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 ½ cups sifted cake flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup sour cream
- 3 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter melted
- ⅓ cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 1 ½ cups confectioners sugar
- 2 tablespoons heavy cream, cold
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Preheat your oven to 325. Line 2 12-well muffin pans with 20 to 24 cupcake liners.
- In the bowl of your stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high speed.
- Slowly add the granulated sugar. Cream together for an additional 5 minutes until very pale yellow and fluffy.
- Add the eggs and egg yolk 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches.
- Add the salt, baking powder and baking soda. Be careful not to overbeat.
- Add the sour cream, oil and vanilla extract and mix until combined. The finished batter should be pale yellow and have a silky texture.
- In a small bowl, whisk together all ingredients until well combined. Set aside.
- Add cupcake batter to each liner filling only ⅓ of the way.
- Drizzle a teaspoon of cinnamon swirl over cake batter in each liner.
- Add more cupcake batter to each liner filling ¾ of the way.
- Using a toothpick or skewer, swivel the batter a little to work the swirl through the cupcake.
- Bake cupcakes for 17-21 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
- Clean your stand mixer bowl and whisk attachment.
- Add the butter, cream cheese and confectioners sugar and mix on low speed until just combined.
- Turn your mixer speed to high and beat for 2 minutes.
- Add heavy cream, vanilla extract and ground cinnamon and mix until the buttercream is fluffy.
- Once cupcakes have cooled completely, frost them with butter cream.