Cinnamon Roll Cupcakes Recipe

I turned classic cinnamon rolls into Cinnamon Sugar Swirl cupcakes made from moist sour cream cake with a hidden cinnamon-sugar ribbon and cream cheese frosting, and I can’t wait to share the recipe.

I never meant to rework a cinnamon roll into cupcakes but these cinnamon roll cupcakes convinced me it’s worth the gamble. The cake, enriched with sour cream, comes out tender and a little springy and that Cinnamon Sugar Swirl appears in ribbons so every bite hits with warm spice.

I top them with tangy cream cheese frosting and suddenly breakfast is arguing with dessert in the best way. You think you know a cinnamon roll, then you bite and get surprised, messy crumbs and gooey streaks, and you kinda regret sharing them but also want another.

Ingredients

• All purpose flour: Main structure, mostly carbs, little fiber, makes cupcakes tender but a bit dense sometimes.
• Unsalted butter: Rich in fat, adds moisture and flavour, makes crumb soft, not healthy in mass.
• Eggs: Provide protein, help bind and leaven, add richness and slight savory balance.
• Sour cream: Adds tang, moistness and tender crumb, contributes fat and a subtle sour note.
• Brown sugar: Sweet with molasses notes, adds moisture and chew, gives deeper caramel taste.
• Ground cinnamon: Warm spice, almost no calories, adds aroma and that classic cinnamon roll flavor.
• Cream cheese: Tangy, creamy, adds richness and slight acidity, pairs perfectly with sweet cinnamon.

Ingredient Quantities

• Cupcake batter:
  • 1 1/2 cups (190 g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick / 113 g) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
• Cinnamon sugar swirl:
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

• Cream cheese frosting:
  • 4 oz (113 g) cream cheese, softened
  • 4 tablespoons (1/2 stick / 57 g) unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • pinch of salt
• Optional toppings:
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 to 2 tablespoons heavy cream or milk for thinning frosting if needed

How to Make this

1. Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners; let butter, eggs and sour cream sit out while you get stuff ready so theyre room temp.

2. Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.

3. In a separate bowl beat the softened 1/2 cup butter with the granulated sugar until light and a little fluffy, about 2 minutes. Add the eggs one at a time, then stir in the vanilla. Mix in the sour cream and milk until smooth, dont overbeat.

4. Fold the wet mixture into the dry ingredients just until combined, batter should be thick and moist.

5. Make the cinnamon sugar swirl by mixing the 1/2 cup packed brown sugar, 2 teaspoons cinnamon and the 3 tablespoons melted butter until crumbly and spreadable.

6. Fill each liner about halfway with batter, sprinkle about a tablespoon of the cinnamon sugar mixture into the center of each, then top with more batter to about three quarters full. Drag a toothpick or skewer through each cup once or twice to make a swirled ribbon — dont overdo it or the swirl will disappear.

7. Bake 18 to 22 minutes until the tops are set and a toothpick comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting, otherwise the frosting will melt.

8. For the cream cheese frosting beat the softened cream cheese with the 4 tablespoons butter until very smooth. Add the vanilla and pinch of salt, then beat in 1 to 1 1/2 cups sifted powdered sugar until you reach the sweetness and stiffness you like. If it gets too thick add 1 to 2 tablespoons heavy cream or milk to thin, if too soft chill briefly.

9. Frost the cooled cupcakes with a spatula or pipe the frosting from a bag, sprinkle chopped pecans or walnuts if using. Store in the fridge up to 3 days or freeze unfrosted cupcakes for longer.

Equipment Needed

1. 12-cup muffin tin, plus paper liners
2. Mixing bowls (1 large for dry, 1 medium for wet)
3. Measuring cups and spoons
4. Electric hand mixer or stand mixer, or a whisk if you dont have one
5. Whisk (for dry ingredients)
6. Rubber spatula and a wooden spoon
7. Ice cream scoop or large spoon to fill liners evenly
8. Toothpicks or a skewer for making the swirl
9. Wire cooling rack
10. Small bowl for the cinnamon sugar and an offset spatula or piping bag for frosting

FAQ

Cinnamon Roll Cupcakes Recipe Substitutions and Variations

• All purpose flour:
  • Whole wheat pastry flour — use 1:1 but expect a slightly denser, nuttier cupcake; if batter seems thick add 1 to 2 tbsp extra milk or sour cream.
  • Cake flour — swap cup for cup for a lighter, tender crumb; handle batter gently so cupcakes dont get tough.
  • Gluten free cup-for-cup flour blend — use same volume; make sure the blend has xanthan gum or add about 1/4 tsp for structure.
• Sour cream:
  • Plain yogurt (regular or Greek) — 1:1 swap; Greek is thicker so it keeps texture similar, regular yogurt is a bit runnier so reduce other liquid slightly.
  • Buttermilk — use about the same amount but reduce the milk in the recipe by an equal amount since buttermilk is thinner.
  • Crème fraîche — 1:1, same tang and richness, a bit more costly but tastes great.
• Unsalted butter (in cupcake batter or swirl):
  • Coconut oil (solid, cooled) — swap by weight 1:1 for butter; gives a mild coconut note so use if that pairs well.
  • Neutral vegetable oil (canola, sunflower) — use about 3/8 cup (6 tbsp) oil in place of 1/2 cup butter; texture will be moist but less fluffy.
  • Applesauce — replace up to half the butter with applesauce to cut fat; use 1:1 when replacing smaller amounts, but cupcakes will be softer and less rich.
• Cream cheese (for frosting):
  • Neufchâtel cheese — same flavor, lower fat; swap 1:1 for cream cheese with no other changes.
  • Mascarpone — use 1:1 for a richer, silkier frosting; you might need slightly less powdered sugar since it is creamier.
  • Silken tofu (blended) — good vegan option, blend until smooth and use in place of cream cheese but add powdered sugar and a touch of lemon or vinegar for tang; chill before using so frosting sets better.

Pro Tips

1) Get everything truly room temp. Cut the butter into small cubes to soften fast, put the eggs in warm water for 5 to 10 minutes, and let the cream cheese sit out too. If something still feels cold you can microwave in 5 second bursts but dont melt it.

2) Fold, dont beat. Once the wet goes into the dry, mix with a spatula just until flour streaks disappear. Overmixing gives dense, chewy cupcakes not light ones.

3) For a clean, pronounced swirl use a resealable plastic bag or small piping bag for the cinnamon mix instead of spooning it in. Pipe the swirl into the center then add the top batter and drag a toothpick only once or twice — the less you swirl the more distinct the ribbon stays.

4) Frosting and finish hacks: beat cream cheese and butter until ultra smooth and sift the powdered sugar to avoid grit. If the frosting gets too soft chill it briefly then pipe, and always chill cupcakes after frosting if you arent serving right away. Toast the nuts for a few minutes to boost flavor just before sprinkling on top.