Cinnamon Roll Cupcakes
These delicious cupcakes are easy to make with only 8 ingredients, most that you will have in your pantry.
Tips for Making these Cupcakes
Decorating the Cupcakes
- Yummy easy to make glaze. With only three ingredients, this glaze gives the cupcakes a lovely sweetness that you will love.
- Delicious cinnamon cream cheese icing. This frosting takes a little more time to make, though it tastes amazing on the cupcakes. It can be stored in the fridge for up to 5 days when placed in an airtight container.
Storing Cupcakes
Depending on where you live, cupcakes can be stored at room temperature for around 2 days as long as they are in an airtight container. Though, due to our warmer climate here, I store my cupcakes in an airtight container in the fridge. We tend to have them eaten within 5 days of making them.
Freezing Cupcakes
The baked cupcakes can be frozen for up to 2 months in an air tight container. Or, you could wrap them in cling wrap and then foil and freeze.
To enjoy, thaw them overnight in the fridge.
More Cupcake Recipes
- Lemon Lime Cupcakes
- Buried Treasure Cupcakes
- Cappuccino Cupcakes
- Campfire Cupcakes
- Milo Fudge Cupcakes
- White Chocolate Mud Cupcakes
- Kiwi Fruit Cupcakes
Cinnamon Roll Cupcakes
Simple Living. Creative LearningIngredients
For the Swirl
- ½ TBSP Ground Cinnamon
- 1 ½ TBSP Brown Sugar
- 1 ½ TBSP White Sugar
For the Cupcakes
- 1 1/2 cups plain flour
- 1/2 cup sugar,
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, at room temperature
- 1/2 cup sour cream
- 2 eggs at room temperature
- 1 tsp vanilla extract
Glaze (Optional)
- 2 TBSP Milk
- 1 cup (127g) Icing Sugar
- Cinnamon Sugar
Cinnamon Cream Cheese Icing (Optional)
- ½ cup Cream Cheese, softened
- ¼ cup Butter, softened
- 2 cups Icing Sugar
- ½ tsp Vanilla Extract
- ½ TBSP Ground Cinnamon
Instructions
Swirl
- In a small bowl, stir all the ingredients together until combined. Set aside until ready to use.
Cupcakes
- Preheat the oven to 180˚C. Line the cupcake pan with cupcake papers and set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the butter, sour cream, eggs and vanilla and beat until smooth.
- Place 1 TBSP of batter into each of the cupcake papers and then make a small well in the middle of each of the cupcake batters. You could use a toothpick or the bottom of a wooden spoon dipped in flour. Stir the filling mixture and then spoon a tsp of the filling into each of the cupcakes. Using a toothpick, swirl the filling and batter together.
- Add another TBSP of the batter to each cupcake and repeat the swirling process.
- Bake for 18-22 minutes, until a skewer comes out clean.
Glaze
- Mix the icing sugar and the milk until well combined.
- If your glaze is too thin and runny, add more icing sugar and test again. If it is too thick, add a little milk and test again.
- Spread the glaze over the cooled cupcakes and sprinkle with a little cinnamon sugar.
Cream Cheese Icing
- Sift the icing sugar and the cinnamon together and then set aside.
- In another bowl, beat together the cream cheese and the butter until light and fluffy.
- Mix through the vanilla.
- Gently stir through the icing sugar mixture.
- Once all the streaks have been mixed through, whip on medium high for 1 minute.
- Pipe onto cold cupcakes.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.