Cinnamon Roll Cupcakes are the perfect little treat that combines the best of both worlds: soft, fluffy cupcakes with swirls of cinnamon sugar inside, topped with a sweet cream cheese frosting that tastes just like classic cinnamon rolls. They’re cinnamon-y, tender, and have that wonderful gooey swirl in every bite.
I love making these when I want the cozy, comforting flavor of cinnamon rolls but don’t want to deal with the whole rolling and swirling process of traditional cinnamon rolls. These cupcakes bake faster and are way easier to share at gatherings or just enjoy with a cup of coffee in the morning. I always make a batch on lazy weekends because they fill the house with that warm cinnamon smell that feels like a big hug.
My favorite way to serve them is fresh out of the oven, with the frosting slightly melted on top—so good! They’re perfect for breakfast, snack time, or even dessert. If you want to mix things up, try adding a little chopped pecans or raisins to the batter for extra texture. Either way, these cupcakes always bring smiles and disappear quick, so make sure to bake enough for everyone!
Key Ingredients & Substitutions
Flour: All-purpose flour gives a soft, tender cupcake. For a lighter option, try cake flour, which makes them even fluffier.
Butter & Buttermilk: Butter adds richness, while buttermilk keeps the cupcakes moist and tender. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit 5 mins.
Cinnamon & Brown Sugar: Cinnamon is the star for that classic warm flavor. Brown sugar adds moistness and depth to the swirl. If you want a twist, try mixing in a pinch of nutmeg or cardamom.
Cream Cheese Frosting: Cream cheese brings tanginess that balances the sweetness. You can swap for mascarpone or a simple vanilla buttercream for a different taste.
How Do You Get That Perfect Cinnamon Swirl in Cupcakes?
Creating the swirl is key to making these cupcakes taste like cinnamon rolls. Here’s how to do it easily:
- Fill cupcake liners halfway with batter.
- Add about 1 teaspoon of the cinnamon-sugar-butter mix on top.
- Cover with more batter to nearly fill the liner.
- Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Don’t over-swirl or you’ll lose the spiral effect.
This gentle swirling creates beautiful cinnamon pockets that stay gooey inside. Taking your time with this step makes a big difference!
Equipment You’ll Need
- 12-cup muffin pan – I like this size because it helps bake the cupcakes evenly and holds the liners perfectly.
- Cupcake liners – keep the cupcakes from sticking and make cleanup easier.
- Mixing bowls – two or three are helpful for combining ingredients and the cinnamon swirl.
- Hand or stand mixer – makes beating the butter and sugar faster and more uniform.
- Whisk or spatula – for gently folding ingredients and mixing the cinnamon swirl.
- Toothpick or skewer – essential for swirling the cinnamon mixture without overmixing.
- Cooling rack – helps the cupcakes cool quickly and evenly before frosting.
Flavor Variations & Add-Ins
- Swap cream cheese frosting for vanilla buttercream if you prefer a sweeter topping or want a different flavor.
- Add chopped pecans or walnuts to the cinnamon swirl for crunch and extra nutty flavor.
- Mix in raisins or chopped dried fruit into the batter or swirl for added sweetness and texture.
- Use maple syrup or honey in the frosting for a richer, more caramel-y flavor that pairs well with cinnamon.
How to Make Cinnamon Roll Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1¼ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. Cooling will take an additional 15 minutes, plus 10 extra minutes for making and spreading the frosting. Overall, plan for about 1 hour to enjoy these delicious cinnamon roll cupcakes from start to finish.
Step-by-Step Instructions:
1. Prepare the Batter:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until combined. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—don’t overmix!
2. Make the Cinnamon Swirl and Fill Cups:
In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl. Fill each cupcake liner halfway with batter. Spoon about 1 teaspoon of the cinnamon swirl mixture onto the batter in each cup, then cover with more batter until about ¾ full. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter to create a marbled effect.
3. Bake and Frost:
Bake the cupcakes for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. To make the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until smooth and spreadable. Pipe or spread frosting onto cooled cupcakes, then lightly dust with cinnamon if you like. Serve and enjoy!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for creaming with sugar to achieve a light and fluffy cupcake texture. Using cold or frozen butter may result in a denser batter.
How Should I Store Leftover Cinnamon Roll Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make These Cupcakes Ahead of Time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them right before serving to keep the cream cheese frosting fresh.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tangy acidity of buttermilk.