Description
Cinnamon Roll Cupcakes are a delightful fusion of soft, fluffy cake and gooey cinnamon swirls, topped with creamy frosting. Perfect for breakfast or as a sweet treat any time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 cups powdered sugar, sifted
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
- In another bowl, cream together softened butter and granulated sugar until fluffy. Add milk and vanilla extract; mix until smooth.
- Gradually add the dry mixture into the wet mixture until just combined—do not over-mix.
- In a small bowl, combine brown sugar and ground cinnamon.
- Scoop about one tablespoon of batter into each cupcake liner followed by a sprinkle of the cinnamon-sugar mix. Top it off with more batter to create layers.
- Bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for about ten minutes before transferring them to a wire rack.
- In a separate bowl, combine softened butter with powdered sugar and vanilla extract until creamy. Frost cooled cupcakes as desired.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For added texture, consider incorporating nuts or dried fruit into the batter. - Swap vanilla extract for almond extract for an alternative flavor twist. - Allow cupcakes to cool completely before frosting to prevent melting.