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Cinnamon Roll Cupcake Recipe

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Indulge in the delightful fusion of classic flavors with these Cinnamon Roll Cupcakes. Moist and tender sour cream cake is swirled with a luscious cinnamon sugar mix, then topped with rich cream cheese frosting for a treat that combines the best of both worlds. Perfect for breakfast or dessert, these cupcakes will leave your taste buds dancing!

Ingredients

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  • 1/4 cup oil
  • 3 tbsp unsalted butter (room temperature)
  • 3/4 cup sugar (150g)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1 1/2 cups cake flour (sifted, 115g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup milk
  • 6 tbsp brown sugar
  • 5 tsp cinnamon
  • 8 oz cream cheese (softened)
  • 2 sticks unsalted butter (8 oz, softened)
  • 2 cups confectioners' sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream oil, butter, and sugar until smooth. Add the egg and vanilla; mix well.
  3. In another bowl, whisk flour, baking powder, baking soda, and salt together; add to wet mixture. Stir in sour cream and hot milk until just combined.
  4. In a small bowl, mix brown sugar and cinnamon; set aside.
  5. Spoon a tablespoon of batter into each liner, sprinkle with cinnamon mixture, and cover with more batter. Top with additional cinnamon-sugar.
  6. Bake for about 16 minutes or until tops spring back when touched.
  7. For the frosting, beat cream cheese and butter until creamy. Add vanilla and confectioners' sugar; beat until smooth.
  8. Pipe frosting onto cooled cupcakes in a swirl pattern.

Nutrition

Find it online: https://tastyamelia.com/cinnamon-roll-cupcake-recipe/

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