Description
Delicious cinnamon roll cupcakes that combine the comforting flavor of cinnamon rolls with the convenience of cupcakes.
Ingredients
Scale
- 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
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract. Alternately add the dry ingredients with the sour cream into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully add the milk and gently stir until smooth.
- In a small bowl, mix together brown sugar and ground cinnamon. Drizzle the melted butter into this mixture and stir until it forms a paste.
- Spoon a heaping tablespoon of batter into each cupcake liner and top with the cinnamon-sugar mixture. Swirl gently with a toothpick.
- Add another heaping tablespoon of batter atop each cinnamon swirl, filling them about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth, then drizzle over cooled cupcakes.
Notes
These cupcakes are perfect for any occasion and can be made ahead of time. Store in an airtight container to keep fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg