Description

These cinnamon roll cupcakes combine the classic flavors of gooey cinnamon rolls with the convenience of single-serve cupcakes. Soft, sweet, and topped with a creamy glaze, they’re quick to make and perfect for any occasion.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup unsalted butter, melted
1 large egg (room temperature)
1 teaspoon vanilla extract
2 tablespoons milk (dairy or non-dairy)
1/4 cup brown sugar (light or dark)
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
1/4 cup powdered sugar
1–2 tablespoons milk (for glaze)
1/4 teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, stir together sour cream, melted butter, egg, vanilla extract, and milk.
Pour wet mixture into dry ingredients and fold gently until just combined.
In a small bowl, mix brown sugar, cinnamon, and softened butter until a thick paste forms.
Spoon a tablespoon of batter into each muffin cup, add a teaspoon of cinnamon filling, then top with another tablespoon of batter. Fill cups about 2/3 full.
Use a butter knife or toothpick to gently swirl the cinnamon mixture through the batter.
Bake for 18-22 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
Let cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable for the glaze.
Drizzle or spread glaze on cooled cupcakes.
Serve and enjoy.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. The cupcakes are easily adaptable for gluten-free or dairy-free diets. Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Glaze only when cupcakes are cool to prevent melting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 200
Sugar: 16
Sodium: 160
Fat: 8
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 4

Keywords: cinnamon roll cupcakes, single serve dessert, easy cinnamon roll, cupcake recipe, homemade cinnamon roll, quick dessert, no yeast cinnamon roll, cream cheese glaze