Cinnamon Roll Cupcakes
Delight in these moist cupcakes with swirls of cinnamon and cream cheese frosting, topped with mini cinnamon rolls for an irresistible treat.
Ingredients
Batter
- 1/4 cup unsalted butter, softened
- 4 oz. cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2-3 tablespoons milk
- 1/2 cup unsalted butter, room temperature
- 1 (8 ounce) package cream cheese, softened to room temperature
- 6 cups powdered sugar
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/8 teaspoon salt
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup dark brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
Instructions
- Mix brown sugar and cinnamon; set aside.
- Preheat oven to 350°F (177°C). Line muffin tins with liners.
- Whisk dry ingredients; set aside. Beat butter and sugar until fluffy. Add eggs, oil, vanilla, then alternate dry ingredients and buttermilk. Swirl with cinnamon sugar.
- Fill cupcake liners with batter, swirl cinnamon mixture, and bake 16-18 minutes. Cool completely.
- Make frosting by beating cream cheese and butter, then gradually add powdered sugar, vanilla, and salt. Pipe frosting on cooled cupcakes, top with mini cinnamon roll, and glaze.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.