Description
Delight in these moist and fluffy Cinnamon Roll Cupcakes that combine the sweet, spicy flavors of traditional cinnamon rolls in an easy-to-make cupcake form. With a cinnamon-sugar swirl baked inside and a crumbly streusel topping, finished with a luscious cream cheese glaze, these cupcakes are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix (15.25 ounces)
- 1 package vanilla pudding mix (3.4 ounces, dry)
- 3 large eggs, room temperature
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 3/4 cup full-fat sour cream
- 1 teaspoon vanilla extract
Cinnamon-Sugar Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 1 ounce cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and dry vanilla pudding mix until evenly incorporated.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, full-fat sour cream, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients mixture and gently mix until just combined to avoid overmixing.
- Make Cinnamon-Sugar Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon-sugar swirl mixture.
- Fill Cupcake Liners: Spoon batter into each cupcake liner filling about one-quarter full. Sprinkle a bit of the cinnamon-sugar mixture over the batter, swirl lightly with a toothpick or spoon, then add more batter until the liner is about three-quarters full. Sprinkle more cinnamon-sugar and swirl again for a layered cinnamon effect.
- Prepare Streusel Topping: Using a food processor, pulse the all-purpose flour, brown sugar, softened unsalted butter, and cinnamon together until the mixture is crumbly and resembles coarse crumbs.
- Top Cupcakes: Evenly sprinkle the streusel topping over each cupcake for a sweet, crunchy finish.
- Bake Cupcakes: Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
- Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat until blended. If the glaze is too thick, thin it out by adding 1 to 2 tablespoons of heavy cream or milk until the desired consistency is reached.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cupcakes. Serve and enjoy this delicious treat!
Notes
- Ensure eggs are at room temperature for a smoother batter.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use full-fat sour cream for the best texture and flavor.
- For a dairy-free option, substitute sour cream and butter with dairy-free alternatives and use a compatible glaze.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat slightly before serving for a fresh-baked feel.
