Cinnamon Roll Cupcake Recipe (Print Version)
# Ingredients:
→ Cinnamon Roll Cupcake Batter
01 -
¼ cup oil
02 -
3 tablespoons unsalted butter, room temperature
03 -
¾ cup sugar (100g)
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
1 ½ cups cake flour, sifted (115g)
07 -
1 teaspoon baking powder
08 -
¼ teaspoon baking soda
09 -
¼ teaspoon salt
10 -
¼ cup sour cream, room temperature
11 -
¼ cup milk
→ Cinnamon Roll Filling
12 -
6 tablespoons brown sugar
13 -
5 teaspoons cinnamon
→ Cream Cheese Frosting
14 -
1 (8 oz) package cream cheese
15 -
2 sticks (8 oz) butter
16 -
2 cups confectioners' sugar
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a stand mixer with a paddle attachment or a large bowl, cream the unsalted butter, oil, and sugar together.
02 -
Add the egg and vanilla extract to the bowl and mix, making sure to scrape the sides of the bowl.
03 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients.
04 -
Mix the batter on low speed until just combined. Add the sour cream and mix until just barely incorporated. Then, add the milk and mix well. Scrape the sides of the bowl to ensure the batter is thoroughly mixed. The batter should be thick.
05 -
In a small bowl, mix the brown sugar and cinnamon. Set aside.
06 -
Line a cupcake pan with cupcake liners. Spoon and spread a tablespoon of batter into the bottom of each liner. Add 2 teaspoons of the brown sugar-cinnamon mixture on top of the batter, then add another scoop of batter to cover it. Sprinkle more brown sugar-cinnamon on top.
07 -
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.
08 -
While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, whip the butter and cream cheese together on medium speed for 2-3 minutes.
09 -
Scrape the sides of the bowl, then add the vanilla extract and powdered sugar. Whip on high speed for 30 seconds until the frosting is combined.
10 -
In a small bowl, mix ½ cup of the cream cheese frosting with 1.5 teaspoons of cinnamon. Place this mixture into a piping bag.
11 -
Lay a large piece of plastic wrap on a clean work surface. Spread the cream cheese frosting in the middle like a log. Cut an end to the cinnamon frosting piping bag and pipe a long line next to the cream cheese frosting. Roll the frosting up and form it into the shape of a piping bag.
12 -
Place the rolled frosting into a large piping bag with a large round tip. Cut the end of the plastic wrap and the end of the piping bag. Once the cupcakes have fully cooled, pipe the cream cheese frosting on the entire top of the cupcakes, just like a cinnamon roll.
# Notes:
01 -
Cupcakes are best enjoyed and served the same day but can be stored in an airtight container in the refrigerator for up to 2 days.