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Cinnamon Roll Cupcakes with Cream Cheese Frosting
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Cinnamon Roll Cupcakes with Cream Cheese Frosting

5 from 5 votes
These Cinnamon Roll Cupcakes with Cream Cheese Frosting bring the best of cinnamon rolls into cupcake form. With a cinnamon sugar swirl in a vanilla cupcake and a mini cinnamon roll on top, these cupcakes are extra special. They're a great treat for any occasion, from casual get-togethers to holiday gatherings.
Prep Time35 minutes
Cook Time12 minutes
Total Time1 hour 7 minutes
Servings: 12 cupcakes

Equipment

  • 1 Electric mixer
  • 1 cupcake pan
  • 12 cupcake liners

Ingredients

Filling

  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter melted

Cupcakes

  • 1 1/2 cup cake flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar leveled
  • 1/2 cup brown sugar packed
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature

Frosting

  • 2/3 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 12 ounces full-fat cream cheese room temperature
  • 1 1/3 cups powdered sugar spooned, leveled, and then, sifted
  • 12 mini store-bought cinnamon rolls

Instructions

  • Preheat your oven to 400°F and line a cupcake pan with cupcake liners.
  • Make the cinnamon-sugar swirl: In a small bowl, mix the brown sugar, cinnamon, and melted unsalted butter until the mixture resembles dark, wet sand. Set aside.
    2/3 cup (146.7 g) brown sugar, 2 teaspoons ground cinnamon, 2 tablespoons unsalted butter melted
  • Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    1 1/2 cup (354.9 ml) cake flour , 1/2 teaspoon (0.5 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
  • Prepare the wet ingredients: In a large bowl of an electric mixer fitted with the paddle attachment, beat the sugars, oil, and vanilla extract on high speed for 2 minutes. Add the eggs one at a time, mixing well after each addition.
    1/2 cup (118.3 ml) vegetable oil, 1/2 cup (100 g) granulated sugar , 1/2 cup (110 g) brown sugar, 1 teaspoon pure vanilla extract, 2 large eggs
  • Combine wet and dry ingredients: With the mixer on low speed, alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour.
    Mix until just combined—do not over-mix! Scrape the bottom and sides of the bowl to make sure everything is well combined.
    1 cup (240 g) buttermilk
  • Assemble the cupcakes: Using an ice cream scoop, fill each cupcake liner about 1/3 full with white cupcake batter. Add a spoonful of the cinnamon-sugar mixture, spreading it evenly over the batter. Add another scoop of batter on top, filling the liners about 2/3 full. Sprinkle the remaining cinnamon sugar mixture evenly over the tops.
  • Assemble the cupcakes: Using an ice cream scoop, fill each cupcake liner about 1/3 full with white cupcake batter. Add a spoonful of the cinnamon-sugar mixture, spreading it evenly over the batter. Add another scoop of batter on top, filling the liners about 2/3 full. Sprinkle the remaining cinnamon sugar mixture evenly over the tops.
  • Bake: Place the cupcakes in the preheated oven at 400°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 12-13 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Allow the cupcakes to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
  • Make the cream cheese frosting: In a stand mixer bowl fitted with the paddle attachment, cream the softened butter, vanilla extract, and salt on medium-high speed until light and fluffy, about 2 minutes. Add the cream cheese and mix until just combined. Gradually beat in the powdered sugar on medium speed, mixing for an additional minute.
    2/3 cup (151.3 g) unsalted butter, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 12 ounces (340.2 g) full-fat cream cheese , 1 1/3 cups (160 g) powdered sugar
  • Decorate: Place the frosting in a piping bag fitted with a 1M piping tip. Pipe a swirl of frosting on each cooled cupcake. Add mini store-bought cinnamon rolls at the very top of the cupcakes. If the mini rolls are too tall, cut them in half lengthwise.
    12 mini store-bought cinnamon rolls

Notes

Add-ons and Substitutions

Add-Ons:

  1. Chopped Nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for extra crunch and flavor.
  2. Caramel Drizzle: Add a drizzle of caramel sauce on top of the cream cheese frosting for a sweeter touch.
  3. Raisins: Mix a handful of raisins into the batter for a classic cinnamon roll vibe.
  4. Chocolate Chips: Fold in some mini chocolate chips for a fun twist.
  5. Extra Mini Cinnamon Rolls: Decorate each cupcake with more than one mini cinnamon roll on top for a playful look.

Substitutions:

  1. Cake Flour Substitute: If you don’t have cake flour, use all-purpose flour with a bit of cornstarch. For every cup of flour, replace 2 tablespoons with cornstarch.
  2. Butter: Swap with margarine or a dairy-free butter substitute for a non-dairy option.
  3. Buttermilk: Use a mix of regular milk and a tablespoon of vinegar or lemon juice as a substitute.
  4. Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of cake flour to make the recipe gluten-free.

Expert Tips

  • Room Temperature Ingredients: Make sure the eggs, buttermilk, butter, and cream cheese are at room temperature. This ensures a smooth batter and frosting, helping everything mix evenly.
  • Don’t Over-Mix the Batter: When combining the wet and dry ingredients, mix until just incorporated. Over-mixing can make the cupcakes dense rather than fluffy.
  • Check Oven Temperature Accuracy: Use an oven thermometer to ensure your oven heats correctly. Baking at the wrong temperature can affect how the cupcakes rise and set.
  • Avoid Opening the Oven Door: Don’t open the oven door during the initial 5-minute high-temperature bake, as the sudden drop in heat can cause the cupcakes to sink.
  • Don’t Overbeat the Cream Cheese: When making the frosting, avoid overbeating the cream cheese, as it can become runny. Mix until just combined for the best consistency.

Frequently Asked Questions

What is the secret to moist cupcakes?

The key to moist cupcakes is using the right balance of wet and dry ingredients. In this recipe, buttermilk, oil, and room-temperature eggs keep the batter moist. Avoid over-mixing, as this can lead to a dry texture. Baking at the correct temperature and not overbaking also helps lock in moisture.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance. Store them in an airtight container at room temperature, unfrosted. Frost them the day you plan to serve for the best taste. The frosting can also be made ahead and stored in the refrigerator for up to three days.

How do I store the frosted cupcakes?

Because of the cream cheese frosting, it's best to store frosted cupcakes in the refrigerator in an airtight container. Let them sit at room temperature for about 30 minutes before serving to allow the frosting to soften.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes. Wrap each one tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature, then frost before serving. Here's a guide on how to store and freeze cupcakes with or without frosting.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly different. If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of flour from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch. Sift them together for best results.

 

Why did my cupcakes sink in the middle?

Cupcakes can sink if the batter is over-mixed, the oven temperature is too low, the door is opened during baking, or cupcakes are under-baked. Make sure to follow the mixing instructions carefully, check your oven temperature with a thermometer, and avoid opening the oven during the first 5 minutes of baking.

How can I make the frosting stiffer for piping?

If your cream cheese frosting is too soft, add a little more powdered sugar (1-2 tablespoons at a time) until it reaches the desired consistency. You can also chill the frosting for 15-30 minutes to help it firm up.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
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