Cinnamon Roll Cupcakes
Cinnamon Roll Cupcakes combine the warm flavors of cinnamon rolls with the lightness of cupcakes, topped with creamy frosting.
Ingredients
For the Cupcake Batter
- 1 box 15.25-ounce box yellow cake mix Use any flavor of cake mix as a substitute if desired.
- 1 box 3.4-ounce box vanilla pudding mix
- 3 large lightly beaten eggs (room temperature) Ensure they are at room temperature for better consistency.
- 1 cup buttermilk Use a non-dairy alternative for a dairy-free version.
- ⅓ cup vegetable oil
- ¾ cup sour cream Ensure it is at room temperature.
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Swirl
- ¼ cup brown sugar Packed brown sugar is preferred.
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour Use a gluten-free substitute if necessary.
For the Cream Cheese Frosting
- 1 ounce softened cream cheese Use dairy-free cream cheese to make it dairy-free.
- ¼ cup softened unsalted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch salt
- 1-2 tablespoons heavy cream or milk Add if the frosting is too thick.
Instructions
Make the Cupcake Batter
- In a large bowl, mix the yellow cake mix, vanilla pudding mix, eggs, buttermilk, vegetable oil, sour cream, and vanilla extract until well blended.
Prepare the Cinnamon-Sugar Swirl
- In a small bowl, combine ¼ cup brown sugar and 1 teaspoon cinnamon. Mix well.
Fill the Cupcake Liners
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner halfway with the batter.
- Sprinkle a little of the cinnamon-sugar mixture on top of the batter in each liner. Then, use a spoon to add the remaining batter on top, filling each liner about ¾ full. Swirl the batter gently with a toothpick to mix in the cinnamon-sugar.
Bake
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk until you reach the desired consistency.
Frost the Cupcakes
- Once the cupcakes are completely cool, pipe the cream cheese frosting on top.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; just make sure to wrap them well before freezing. Thaw them in the refrigerator before serving.