Cinnamon Swirl Cupcakes

Welcome to a delightful baking adventure where the comforting embrace of a classic cinnamon roll meets the portability and charm of a perfectly baked cupcake. These Cinnamon Roll Cupcakes are more than just a dessert; they are an experience, offering a symphony of soft, spiced cake, a luscious cinnamon swirl, and a decadent cream cheese icing, all crowned with an adorable mini cinnamon roll. If you adore the warm, inviting flavors of cinnamon rolls but seek a less time-consuming and individually portioned treat, you’ve found your next favorite recipe.

Crafted to capture the essence of your favorite bakery treat, these homemade cinnamon roll cupcakes are surprisingly straightforward to make. They combine the best elements of a fluffy cupcake with everything that makes classic cinnamon rolls utterly irresistible. Each bite delivers a tender crumb, bursting with aromatic cinnamon, perfectly complemented by a rich cream cheese frosting. The optional, yet highly recommended, mini cinnamon rolls perched on top elevate these cupcakes from delicious to truly memorable, adding both visual appeal and an extra layer of cinnamon goodness.

Why These Cinnamon Roll Cupcakes Are an Absolute Must-Try

These cinnamon roll cupcakes stand out for their exceptional texture and rich, comforting flavors. They offer a perfect blend of simplicity in preparation and gourmet results, making them ideal for any occasion. Here’s a closer look at what makes them so incredibly good:

1. Irresistible Cinnamon Swirl Filling: Unlike ordinary cupcakes, these feature a generous cinnamon swirl baked right into the center. This warm, gooey filling, made with brown sugar and fragrant cinnamon, creates pockets of concentrated flavor that melt in your mouth, truly mimicking the heart of a classic cinnamon roll. It’s this surprise element that makes every bite a delightful experience, ensuring rich cinnamon flavor all the way through.
2. Luxuriously Soft Cinnamon Cupcakes: The cupcake base itself is a masterpiece of texture and taste. Infused with just the right amount of cinnamon, the batter bakes into incredibly soft, moist, and tender cakes. The subtle spice in the cake batter perfectly complements the intense swirl, ensuring that the cinnamon experience is deep and harmonious, not just superficial.
3. Classic Cream Cheese Icing: No cinnamon roll is complete without a luscious cream cheese icing, and these cupcakes deliver precisely that. Our frosting is perfectly balanced – tangy, sweet, and wonderfully creamy. It’s the ideal counterpoint to the spiced cake, adding a velvety finish that is both familiar and utterly addictive. This signature topping ties all the flavors together, creating a truly authentic cinnamon roll experience in cupcake form.

While every component plays a crucial role, my personal favorite touch is undeniably the addition of those charming mini cinnamon rolls on top. They’re not just cute; they add an extra dimension of texture and flavor, transforming each cupcake into a miniature work of art and a truly fun, indulgent treat. They are the perfect finishing flourish that truly captures the spirit of a cinnamon roll.

Expert Baking Tips for Flawless Cinnamon Roll Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with these professional tips. Follow these guidelines to ensure your cinnamon roll cupcakes turn out perfectly moist, flavorful, and beautifully decorated every single time:

• Accurate Flour Measurement is Key: The most common culprit for dry cupcakes is too much flour. Always use a spoon to scoop flour into your measuring cup, then level it off with the back of a knife. If you press the measuring cup directly into the flour bag, it compacts the flour, leading to an excess amount that will absorb too much moisture and result in a dense, dry cupcake.
• Creaming Butter, Oil, and Sugar for Airiness: For that coveted tender, fluffy texture, don’t rush the creaming process. Beat the room temperature butter, oil, and granulated sugar together on high speed for at least 2-3 minutes. This process incorporates air into the mixture, making it lighter and paler in color, which directly contributes to a lighter, more tender crumb in your baked cupcakes.
• Layering for the Perfect Swirl: When filling your cupcake liners, take a layered approach. Start with about a tablespoon of cupcake batter at the bottom. Then, sprinkle a generous half tablespoon of the cinnamon filling on top. Add another tablespoon of cupcake batter, followed by a final half tablespoon of cinnamon filling. Gently swirl the top layer of cinnamon filling into the batter using a butter knife or a toothpick. This method ensures that you get that beautiful, distinct cinnamon swirl in every cupcake.
• Preventing Clumps in the Filling: To ensure your cinnamon swirl is evenly distributed and free of large, unappealing clumps, briefly crumble the cinnamon filling mixture with your hands before adding it to the cupcakes. This breaks down any larger pieces of the butter-sugar mixture, allowing for a smoother, more consistent swirl throughout the cupcake.
• Room Temperature Ingredients for Frosting: For the silkiest, most lump-free cream cheese frosting, ensure both your butter and cream cheese are at true room temperature. This allows them to cream together smoothly and evenly. I find that beating the butter by itself first for a minute or two before adding the cream cheese yields an even lighter and fluffier texture.
• Mastering the Frosting Technique: While any large piping tip will work, using a Wilton 4B piping tip creates a beautiful, professional-looking swirl on top of your cupcakes. If you don’t have a piping bag and tip, simply use an offset spatula or the back of a spoon to create a lovely rustic swirl. Practice makes perfect!

Cinnamon Roll Cupcake FAQs: Your Questions Answered

Baking can sometimes present a few challenges, but don’t worry! Here are answers to some common questions about making these cinnamon roll cupcakes, ensuring you achieve perfect results every time.

Why are my cupcakes dry?

Dry cupcakes are a common issue, usually stemming from one of two primary causes: either you’ve added too much flour, or you’ve overbaked them. To avoid adding too much flour, always remember to spoon your flour into the measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and results in an inaccurate, excessive amount. When baking, keep a close eye on your oven. Pull the cupcakes out as soon as a toothpick inserted into the center comes out clean, even if they appear slightly underbaked. Cupcakes continue to bake for a few minutes as they cool in the hot pan, so removing them promptly helps preserve their moisture. Overmixing the batter can also lead to a dry texture by developing the gluten too much, so mix until just combined.

Can this recipe be adapted for mini cupcakes?

Absolutely! This recipe is easily adaptable for delightful mini cinnamon roll cupcakes. Simply reduce the baking time to approximately 8-10 minutes, or until a toothpick comes out clean. Given their smaller size, I recommend simplifying the filling process by only adding the cinnamon swirl in the middle layer, rather than attempting two layers of batter and two layers of filling. This makes assembly quicker and ensures the mini cupcakes don’t overflow.

Can I transform this into a cinnamon roll cake?

Yes, you can certainly bake this recipe as a large cinnamon roll cake! It works wonderfully in an 8×8 or 9×9 inch baking pan. For a cake, you’ll want to extend the baking time significantly, usually between 20-28 minutes, or until a toothpick inserted into the center comes out clean. I suggest layering the cinnamon filling in the middle of the cake batter, and you can also sprinkle some on top before baking for an extra-gooey finish. The cream cheese frosting will, of course, be a perfect topping for your finished cake.

How should I store these delicious cupcakes?

Due to the cream cheese frosting, these cinnamon roll cupcakes should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 5 days. For the best taste and texture, allow them to sit at room temperature for about 1 hour before serving, which softens the frosting and enhances the cake’s tenderness. Alternatively, you can also wrap and freeze the unfrosted cupcakes (or fully frosted, though the texture might change slightly) for up to 30 days. When ready to enjoy, thaw them at room temperature for 1-2 hours before eating or frosting.

Expand Your Baking Repertoire: More Cupcake Recipes to Love

If you’ve enjoyed baking these Cinnamon Roll Cupcakes, you’re in for a treat with my other delightful cupcake creations. Explore these fan favorites for more sweet inspiration:

• The Best Chocolate Cupcakes: Rich, fudgy, and utterly divine – a classic for a reason.
• Maple Bacon Cupcakes: A unique blend of sweet and savory that will surprise and delight your taste buds.
• Pumpkin Cupcakes: Perfect for autumn, these spiced pumpkin cupcakes are incredibly moist and flavorful.
• S’mores Cupcakes: Recreate the campfire classic with graham cracker, chocolate, and toasted marshmallow.
• Biscoff Cupcakes: Indulge in the caramelized cookie butter flavor in every tender bite.

Thank you for baking with me! If you adored this recipe, please make sure to leave a STAR REVIEW below. Your feedback helps others discover delicious treats! Don’t forget to share your beautiful creations by tagging me on Instagram @stephaniesweettreats. For even more baking inspiration and ideas, be sure to follow me on Pinterest. Happy baking!

Cinnamon Roll Cupcakes

By Stephanie Rutherford

These cinnamon roll cupcakes taste just like a cinnamon roll. They are a soft cinnamon cupcake swirled with a cinnamon filling, topped with a cream cheese icing and a mini cinnamon roll.

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Prep Time: 45 mins

Cook Time: 18 mins

Decorating Time: 10 mins

Total Time: 1 hr 13 mins

Servings: 12 cupcakes

Ingredients

Cupcakes

• 1 3/4 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/2 cup Unsalted butter, room temperature
• 1/4 cup Oil, canola or vegetable oil
• 3/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/4 cup Sour cream, room temperature or Greek yogurt
• 2 Large eggs, room temperature
• 1/2 cup Buttermilk, room temperature

Cinnamon Filling

• 1/2 cup Brown sugar, packed light or dark
• 1/2 TBSP Ground cinnamon
• 1/4 cup All-purpose flour
• 1/4 cup Unsalted butter, melted

Cream Cheese Frosting

• 1 cup Unsalted butter, room temperature
• 8 oz Cream cheese, room temperature
• 3 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 12 Mini cinnamon rolls (pre-made from grocery store)

Instructions

Cinnamon Filling

1. In a small bowl, thoroughly mix the brown sugar, cinnamon, and flour. Pour in the melted butter and continue mixing with a fork until the mixture becomes wet and clumpy. Place this filling in the fridge to chill while you prepare the cupcake batter.

Cupcakes

1. Preheat your oven to 350℉ (175℃). Line a standard 12-cup cupcake pan with paper liners. Set this prepared pan aside.
2. In a medium-sized bowl, use a sifter to combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside.
3. Using an electric mixer, beat the room temperature unsalted butter, oil (canola or vegetable), and white granulated sugar on high speed for approximately 2 minutes. The mixture should become noticeably pale in color and fluffy, indicating good aeration.
4. Reduce the mixer speed to medium and add the pure vanilla extract, sour cream (or Greek yogurt), and large eggs. Mix until all ingredients are just combined. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring everything is thoroughly incorporated.
5. Gradually add half of the dry ingredients mixture to the wet ingredients, mixing on low speed until just combined. Then, add half of the buttermilk and mix on low speed until incorporated. Repeat this process with the remaining dry ingredients and buttermilk. Once mixed, remove the bowl from the mixer and use your spatula to give the batter a final gentle stir, ensuring no dry streaks remain without overmixing.
6. Now it’s time to assemble your cupcakes with the cinnamon swirl. Spoon about 1 tablespoon of cupcake batter into each prepared liner. Next, sprinkle a heaping 1/2 tablespoon of the chilled cinnamon filling on top of the batter. Add another tablespoon of cupcake batter, covering the first layer of filling. Finally, add another 1/2 tablespoon of cinnamon filling on top of the second batter layer. Take a butter knife or toothpick and gently swirl the top layer of cinnamon filling into the cupcake batter, creating beautiful patterns.
7. Bake the cupcakes for 17-22 minutes. The baking time can vary, so check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
8. Once baked, let the cupcakes rest in the hot pan for 10 minutes. This allows them to finish baking gently and firm up. After 10 minutes, carefully transfer them to a wire rack to cool completely before you begin decorating.

Cream Cheese Frosting

1. In a large mixing bowl, sift the powdered sugar to remove any lumps. Set aside.
2. Using an electric mixer, beat the room temperature unsalted butter on high speed for 2 minutes until light and fluffy. Then, add the room temperature cream cheese and continue mixing on high speed for 1 minute. Halfway through, stop the mixer and scrape down the sides and bottom of the bowl to ensure uniform mixing.
3. Gradually add half of the sifted powdered sugar to the butter and cream cheese mixture, mixing on low speed until almost combined. Add the remaining powdered sugar and continue mixing until fully incorporated. Once mixed, add the pure vanilla extract and beat on high speed for another 1-2 minutes until the frosting is wonderfully creamy and smooth.
4. Once the cupcakes are completely cool, pipe the cream cheese frosting on top. I achieved the look in the photos using a Wilton 4B piping tip, but any large star tip or even an offset spatula will work beautifully. Finally, crown each frosted cupcake with a mini cinnamon roll for that extra special touch.

Notes

• Flour Measurement: Always spoon and level your all-purpose flour or use a kitchen scale for precise measurement. Compacted flour is a common cause of dry cupcakes.
• High-Altitude Baking: If you are baking at a high altitude, consider adding an extra 2 tablespoons of flour to the cupcake batter to help with structure and prevent collapsing.
• Room Temperature Ingredients: For optimal results with both the cupcakes and frosting, ensure all dairy ingredients (butter, eggs, sour cream, buttermilk, cream cheese) are at room temperature. Take them out of the fridge at least 2 hours before you plan to start baking.

Nutrition Facts (Approximate per cupcake)

Calories: 523kcal, Carbohydrates: 71g, Protein: 4g, Fat: 40g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 256mg, Potassium: 90mg, Fiber: 1g, Sugar: 23g, Vitamin A: 1129IU, Vitamin C: 0.1mg, Calcium: 78mg, Iron: 1mg