Cinnamon Roll Cupcake Recipe
Cinnamon Roll Cupcake is a sweet, soft and fluffy treat everyone will love. This recipe combines the best flavors of classic cinnamon rolls in a fun cupcake form. It is perfect for breakfast, brunch or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp butter softened (for filling)
- 1/2 cup powdered sugar for glaze
- 1 –2 tsp milk for glaze
- 1/2 tsp vanilla extract for glaze
Instructions
Prepare the Batter
- Preheat oven to 350°F. Line muffin pan with cupcake liners. Mix flour, sugar, baking powder and salt.
Mix Wet Ingredients
- In a bowl, whisk milk, melted butter, egg and vanilla extract until smooth.
Combine Wet and Dry
- Add wet ingredients to dry mix. Stir until just combined. Do not overmix to keep cupcakes soft.
Prepare Cinnamon Filling
- Mix brown sugar, cinnamon and softened butter in a small bowl.
Fill the Cupcakes
- Spoon half of batter into liners. Add cinnamon mixture. Top with remaining batter gently.
Swirl the Filling
- Use a toothpick to gently swirl cinnamon into the batter for a beautiful design.
Bake the Cupcakes
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool for 10 minutes.
Make the Glaze
- Mix powdered sugar, milk and vanilla in a small bowl until smooth. Adjust consistency.
Add the Glaze
- Drizzle glaze over warm cupcakes. Let it set for a few minutes before serving.
Serve and Enjoy
- Serve Cinnamon Roll Cupcakes warm or at room temperature. Enjoy with coffee or milk.
Notes
- Use fresh cinnamon for a stronger flavor
- Do not overmix batter to keep cupcakes soft
- Swirl cinnamon gently for pretty patterns
- Bake immediately after preparing for best results
- Use room temperature ingredients for smooth batter