Cinnamon Roll Cupcakes

These cinnamon roll cupcakes bring the warm, comforting flavor of cinnamon rolls into an easy to make, handheld treat. Perfect for weekend brunch or a cozy dessert, they combine tender cupcake texture with a gooey cinnamon sugar center and a luscious cream cheese frosting. This recipe turns simple pantry ingredients into something special without a lot of fuss.

This recipe became a family favorite after I needed a quick treat for a gathering. Everyone loved being able to grab a cupcake that tasted like a cinnamon roll but was so much easier to share and serve.

Ingredients

• All-purpose flour: provides structure, pick fresh flour for best results
• Baking powder and baking soda: help the cupcakes rise and stay tender
• Ground cinnamon: brings the signature warm spice, choose aromatic, freshly ground or a quality brand
• Unsalted butter: keeps control over saltiness and offers tenderness, soften before using to blend smoothly
• Granulated sugar: balances sweetness and helps create a light crumb
• Brown sugar: in the filling adds a deep caramel note and moisture
• Eggs: act as a binder and add richness, use large eggs at room temperature if possible
• Vanilla extract: enhances the overall flavor, choose pure vanilla for best taste
• Buttermilk: tenderizes the crumb and adds subtle tang, plain yogurt with a splash of lemon juice can work as a substitute
• Chopped nuts: add crunch and texture but are optional for those with allergies or preferences
• Powdered sugar and cream cheese: make a creamy and rich frosting, soften cream cheese well to avoid lumps
• Milk: adjusts the frosting to the perfect spreadable consistency

Instructions

Preheat and Prepare:

Line your cupcake tin with paper liners and preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. This step ensures even baking and easy cleanup.

Mix Dry Ingredients:

In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps distribute the leavening agents and spice evenly throughout the batter.

Cream Butter and Sugar:

In a separate large bowl beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This aerates the batter contributing to a tender texture.

Incorporate Eggs and Vanilla:

Add eggs one at a time beating well after each addition to fully combine. Stir in vanilla extract to enhance the flavor profile of your cupcakes.

Combine Dry Ingredients and Buttermilk:

Slowly add the dry ingredients alternating with the buttermilk into the wet mixture. Mix gently just until combined to keep the batter tender and avoid overmixing which can create toughness.

Prepare Filling:

Mix brown sugar and cinnamon together in a small bowl. This filling will create the characteristic sweet swirl in your cupcakes.

Fill Cupcake Liners:

Spoon a bit of batter into each cupcake liner then add a small spoonful of the cinnamon sugar filling. Top with more batter covering the filling completely. If using nuts add a small sprinkle on top for extra texture.

Bake The Cupcakes:

Place the cupcake tin in the oven and bake for 18 to 20 minutes. Insert a toothpick in the center to check for doneness, it should come out clean or with a few moist crumbs. Allow cupcakes to cool completely before frosting.

Make Frosting:

Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract mixing well. Add milk a little at a time until the frosting reaches your preferred spreadable consistency.

Frost And Serve:

Once cupcakes have cooled completely frost generously and serve. This step adds richness and contrast to the warm cinnamon inside.

These cupcakes are my go-to when I want that cinnamon roll feeling without rolling dough or waiting for an hour of proofing. The swirl of the brown sugar cinnamon filling in the middle reminds me of Sunday mornings with fresh coffee and comfort food rituals shared with family.

Storage tips

Store cooled cupcakes in an airtight container in the refrigerator for up to three days to keep the cream cheese frosting fresh. Before serving, bring them to room temperature for the best flavor and texture. You can keep unfrosted cupcakes at room temperature for a day if needed.

Ingredient swaps

If you do not have buttermilk use plain yogurt or milk with a teaspoon of lemon juice or vinegar left to sit for five minutes to mimic the acidity. Coconut sugar can replace brown sugar though it will slightly change the flavor. For a dairy-free version use dairy-free cream cheese and butter alternatives and plant-based milk for the frosting.

Serving ideas

These cupcakes shine on their own but try serving them with a hot cup of coffee or chai tea for an indulgent snack. You can also add a sprinkle of cinnamon on top of the frosting or a drizzle of caramel sauce for extra sweetness and flair.

Seasonal twists

Add chopped apples or pears into the batter during fall for a fruitier take. Swap the cinnamon in the filling for pumpkin pie spice in autumn months to echo seasonal flavors. For a fresh spring variation, try a lemon glaze topping instead of cream cheese frosting for bright contrast.

This delightful cupcake recipe brings comfort and ease together in every bite.

Frequently Asked Recipe Questions

→ What gives these cupcakes their cinnamon roll flavor?

The combination of ground cinnamon in both the batter and a brown sugar cinnamon filling creates a warm, spiced taste that mimics traditional cinnamon rolls.

→ Can nuts be added to the cupcakes?

Yes, chopped nuts can be mixed into the filling for added texture and flavor, but they are entirely optional and can be omitted for allergies or preferences.

→ How is the frosting made creamy and smooth?

The frosting uses softened cream cheese and butter combined with powdered sugar and vanilla extract. Adding milk gradually helps reach a smooth, spreadable consistency.

→ What’s the ideal baking temperature and time?

Bake the cupcakes at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean, ensuring a moist interior.

→ Can these cupcakes be made ahead of time?

Yes, cupcakes can be baked and fully cooled in advance. Store them in an airtight container to maintain freshness, and frost just before serving for best texture.