Cinnamon Roll Cupcakes
Soft cinnamon-swirled cupcakes with a vanilla glaze for a bakery-style cinnamon roll flavor in cupcake form.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1/4 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter melted
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla bean paste until evenly distributed.
- With the mixer on low speed, add one third of the dry ingredients to the butter mixture, then half of the sour cream, another third of the dry ingredients, the remaining sour cream, and finish with the last third of the dry ingredients, mixing just until combined after each addition.
- Add the whole milk and mix on low speed just until the batter is smooth and no streaks remain.
- In a small bowl, stir together the brown sugar and 1 tablespoon ground cinnamon, then drizzle in the melted butter and mix until a thick paste forms.
- Spoon a heaping tablespoon of cupcake batter into each prepared liner, smoothing lightly.
- Place a small spoonful of the cinnamon sugar paste over the batter in each liner.
- Use a toothpick or the tip of a small knife to gently swirl the cinnamon mixture into the batter in each cup to create a marbled effect.
- Top each cupcake with another heaping tablespoon of batter so the liners are filled about two thirds full.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the glaze by whisking together the powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla bean paste in a small bowl until smooth and pourable.
- Once the cupcakes are completely cool, drizzle the glaze evenly over the tops of the cupcakes.
- Allow the glaze to set for several minutes before serving or storing.
Notes
- Use room temperature butter, eggs, sour cream, and milk for a smoother batter and more even rise.
- Do not overmix the batter after adding the dry ingredients to keep the cupcakes tender.
- Swirl the cinnamon paste gently so you keep visible ribbons instead of blending it fully into the batter.
- Store unglazed cupcakes in an airtight container at room temperature for up to 2 days, then glaze before serving.
- For longer storage, freeze cooled, unglazed cupcakes for up to 2 months, then thaw and glaze before serving.
- Do not overmix the batter after adding the dry ingredients to keep the cupcakes tender.
- Swirl the cinnamon paste gently so you keep visible ribbons instead of blending it fully into the batter.
- Store unglazed cupcakes in an airtight container at room temperature for up to 2 days, then glaze before serving.
- For longer storage, freeze cooled, unglazed cupcakes for up to 2 months, then thaw and glaze before serving.