These delicious cinnamon roll cupcakes are light and fluffy with the delicious swirl of cinnamon mixed through and topped with a delicious glaze or cream cheese icing. I love anything that includes cinnamon and sugar, so these are one of my favourites!
Cinnamon Roll Cupcakes
These delicious cupcakes are easy to make with only 8 ingredients, most that you will have in your pantry.
The cinnamon swirl is so easy to make and swirl through the batter once in the cupcake liners. made with cinnamon, white and brown sugar, this swirl in layered between the batter and swirled through.
Tips for Making these Cupcakes
As with baking any cupcakes, don’t over mix the batter. Over mixing can lead to tough and dry cupcakes.
Also, don’t overtake the cupcakes as this can also lead to dry cupcakes. Bake them at the correct temperature and let them cool down naturally.
Use good cupcake liners. I have had the liners stick to my cupcakes and it is horrible. One way to avoid this is to purchase grease-proof liners or give your cupcake liners a small spray of non-stick oil.
Before icing, let your cupcakes cool completely. If they are still even a little bit warm, the icing could get a little messy, or drippy.
Decorating the Cupcakes
These cupcakes can be decorated in a number of ways. As you can see by the pictures, I didn’t ice or decorate the cupcakes at all.
I have included recipes for:
- 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
These cinnamon roll cupcakes are light & fluffy, with a lovely cinnamon swirl and topped with a glaze or cream cheese icing.
Ingredients
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.
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