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Cinnamon Roll Cupcakes combine the best of both worlds—the soft, fluffy texture of a cupcake with the warm, comforting flavors of a cinnamon roll. These delightful treats feature a moist sour cream cake batter swirled with cinnamon sugar and topped with creamy cream cheese frosting. Perfect for cinnamon lovers, these cupcakes are sure to impress at any gathering.
When I first set out to create these Cinnamon Roll Cupcakes, I was determined to achieve the perfect balance of flavors and textures. After seven trials, I finally perfected the recipe, ensuring that the cupcake tasted like a cinnamon roll while maintaining the soft, fluffy texture of a classic cupcake. The key was to create a strong cinnamon-sugar swirl and a moist, tender crumb.
Essential Ingredients
- Cake flour: Provides a light, tender crumb. King Arthur cake flour is recommended for the best results.
- Oil: A neutral-flavored oil like vegetable or canola oil helps keep the cupcakes moist.
- Butter: Unsalted butter, at room temperature, adds richness and flavor to the batter.
- Sour cream: Provides moisture and thickness to the batter, ensuring a tender crumb.
- Cinnamon: Essential for the warm, comforting flavor of cinnamon rolls.
- Brown sugar: Used in the cinnamon-sugar mixture to create the classic cinnamon roll flavor and texture.
- Cream cheese: Full-fat cream cheese is recommended for the creamiest frosting.
Creating the Cupcakes
Cupcake Batter
- Mixing the Batter:
- In a stand mixer or large bowl, cream together unsalted butter, oil, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well and scraping the sides of the bowl as needed. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the sour cream and mix until barely incorporated, then pour in the hot milk and mix until the batter is smooth and thick.
- Cinnamon-Sugar Swirl:
- In a small bowl, mix together brown sugar and cinnamon for the cinnamon-sugar swirl. Set aside.
- Assembling the Cupcakes:
- Line a cupcake pan with cupcake liners. Spoon a tablespoon of batter into the bottom of each liner. Add a heaping teaspoon of the cinnamon-sugar mixture on top of the batter. Spoon another tablespoon of batter over the cinnamon-sugar mixture to cover it. For an extra burst of flavor, add another teaspoon of the cinnamon-sugar mixture on top of the final layer of batter.
- Baking:
- Bake the cupcakes in a preheated oven at 350°F (175°C) for 16 minutes, or until the edges are golden brown and the tops spring back when lightly touched. A toothpick inserted into the center should come out clean.
Cream Cheese Frosting
- Preparing the Frosting:
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, whip together butter and cream cheese on medium speed for 2-3 minutes. Scrape the sides of the bowl, add vanilla extract and powdered sugar, and whip on high speed for 2 minutes. Transfer the frosting to a piping bag and set aside.
- Frosting the Cupcakes:
- Once the cupcakes have fully cooled, pipe the cream cheese frosting onto the top of each cupcake, mimicking the swirl of a cinnamon roll.
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The cake flour in this recipe is a game-changer. Its light, tender crumb complements the warm cinnamon flavor and creamy frosting perfectly. My family loves how these cupcakes capture the essence of a cinnamon roll in a convenient, portable form.
Serving Suggestions
Serve these Cinnamon Roll Cupcakes as a delightful treat for breakfast, brunch, or dessert. They pair beautifully with a cup of coffee or tea and are perfect for any gathering, from casual get-togethers to special celebrations. Enjoy them the same day they are made for the best flavor and texture.
Customize Your Cupcakes
Add Nuts: Sprinkle chopped pecans or walnuts into the batter or on top of the frosting for added crunch and flavor. Spice It Up: Add a pinch of nutmeg or allspice to the batter for a warm, aromatic touch. Glaze It: Drizzle a simple glaze made from powdered sugar and milk over the frosting for extra sweetness. Make It Vegan: Use a dairy-free butter alternative and vegan cream cheese for the frosting to make the cupcakes vegan-friendly.
Storage and Reheating
These cupcakes are best enjoyed the same day they are made. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, let them come to room temperature or warm them gently in the oven at 300°F (150°C) for a few minutes.
These Cinnamon Roll Cupcakes are a delightful blend of soft, fluffy cake and warm, comforting cinnamon roll flavors. Whether you're serving them for breakfast, brunch, or dessert, these cupcakes are sure to impress and satisfy any cinnamon lover.
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Frequently Asked Questions
- → What ingredients do I need?
- You need oil, butter, sugar, egg, vanilla extract, cake flour, baking powder, baking soda, salt, sour cream, milk, brown sugar, cinnamon, cream cheese, and confectioners sugar.
- → How long does it take to prepare?
- Prep time is 35 minutes and cook time is 16 minutes.
- → Can I store the cupcakes?
- Yes, store in an airtight container in the refrigerator for up to 2 days.
- → What equipment do I need?
- You need a cupcake pan, stand mixer, and piping bag.
- → How do I make the frosting?
- Whip butter and cream cheese, add vanilla and sugar, then mix cinnamon into a portion of the frosting.