Satisfy your sweet tooth with Cinnamon Roll Cupcakes, a perfect marriage of two beloved treats—cinnamon rolls and cupcakes. These moist, cinnamon-infused delights are topped with a crumbly streusel and drizzled with rich cream cheese glaze. Whether it’s a cozy morning brunch, a holiday dessert table, or an afternoon pick-me-up, these cupcakes are sure to impress.
Ingredients:
For the Cupcakes:
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
For the Cinnamon-Sugar Swirl:
1/4 cup brown sugar
1 teaspoon ground cinnamon
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter, softened
1 teaspoon ground cinnamon
For the 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
Directions:
Prep the Oven: Preheat to 350°F (175°C) and line two muffin tins with cupcake liners.
Mix the Batter: Combine dry cake and pudding mixes in a bowl. Separately, whisk eggs, buttermilk, oil, sour cream, and vanilla. Blend wet ingredients into the dry mixture until just combined.
Add the Cinnamon-Sugar Swirl: Fill each liner one-quarter full with batter, sprinkle with cinnamon-sugar, and swirl lightly. Add more batter to three-quarters full and repeat the swirl.
Make the Streusel: Pulse flour, sugar, butter, and cinnamon in a food processor until crumbly. Sprinkle on top of the cupcakes.
Bake: Bake for 17–20 minutes, or until a toothpick comes out clean. Cool slightly.
Prepare the Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, thinning with cream if needed.
Finish: Drizzle the glaze over the cooled cupcakes.
Serving Tips:
Presentation: Serve these cupcakes warm or at room temperature for the best flavor and texture. If you prefer them warm, gently heat them in the microwave for 10–15 seconds before serving.
Pairing: These cupcakes are perfect with a hot cup of coffee, tea, or even a glass of milk. They also make a delightful addition to breakfast or brunch tables.
Decorative Touch: For a festive presentation, you can garnish the cupcakes with a light sprinkle of cinnamon or a drizzle of extra cream cheese glaze.
Storage Tips:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and freshness.
Refrigeration: If you want to keep them longer, you can store the cupcakes in the refrigerator for up to 5 days. Be sure to let them cool completely before placing them in an airtight container to avoid condensation.
Freezing: You can freeze the cupcakes for up to 3 months. To freeze, place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or plastic bag. Let them thaw at room temperature before serving. If you plan to freeze them, it’s best to wait until right before serving to add the cream cheese glaze, as it may not freeze well.
Related Recipes:
- Cinnamon Sugar Swirl Cupcakes
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Small Batch Cinnamon Swirl Pumpkin Bread
FAQs:
Can I make Cinnamon Roll Cupcakes ahead of time?
Yes! You can bake the cupcakes and prepare the glaze in advance. Store the cupcakes in an airtight container at room temperature for up to 2 days or freeze them without the glaze for up to 3 months. Add the glaze just before serving for the freshest flavor.
Can I use homemade cake mix instead of store-bought?
Absolutely! Substitute with your favorite homemade yellow cake mix. Ensure you add the pudding mix or adjust the recipe to include an ingredient that adds moisture and richness, like extra sour cream or a touch of cornstarch.
How do I prevent the cinnamon-sugar swirl from sinking to the bottom?
Be sure to fill the liners only partially before adding the swirl, then top with more batter. Swirling gently with a toothpick also helps keep the mixture distributed evenly throughout the cupcake.
What’s the best way to apply the glaze?
Use a spoon or piping bag to drizzle the glaze over the cooled cupcakes. If you want a thicker topping, let the glaze set slightly before adding another layer. For a neat look, drizzle in zig-zag patterns or spiral designs.
Conclusion:
Elevate your baking game with these Cinnamon Roll Cupcakes! With their heavenly aroma and delightful flavor, they’ll quickly become a favorite. Bake them today and share the joy of homemade goodness.
📖 Recipe:
Print
Cinnamon Roll Cupcakes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Delight in the irresistible blend of moist, cinnamon-infused cupcakes topped with a buttery streusel and rich cream cheese glaze. Perfect for breakfast, brunch, or dessert, these easy-to-make Cinnamon Roll Cupcakes will become your new favorite treat!
Ingredients
For the Cupcakes:
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
For the Cinnamon-Sugar Swirl:
1/4 cup brown sugar
1 teaspoon ground cinnamon
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter, softened
1 teaspoon ground cinnamon
For the 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 to 350°F (175°C) and line two muffin tins with cupcake liners.
- Mix the cake mix and pudding mix in a large bowl.
- In a separate bowl, whisk eggs, buttermilk, vegetable oil, sour cream, and vanilla.
- Combine wet and dry ingredients, mixing until just combined.
- Prepare the cinnamon-sugar swirl by mixing brown sugar and cinnamon in a small bowl.
- Fill each liner one-quarter full with batter. Sprinkle with cinnamon-sugar, swirl lightly, and add more batter until three-quarters full. Repeat swirling.
- Prepare streusel topping by pulsing flour, brown sugar, butter, and cinnamon in a food processor until crumbly. Sprinkle over cupcakes.
- Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly.
- For the glaze, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Thin with cream if needed.
- Drizzle glaze over cooled cupcakes and serve.
Notes
Substitute sour cream with plain Greek yogurt for a lighter option.
Adjust cinnamon levels to taste for more or less spice.
Freeze unglazed cupcakes for up to 3 months for easy make-ahead treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cupcakes
- Calories: Approximately 236 kcal per serving
