Description
Indulge in the delicious fusion of cinnamon rolls and cupcakes with this easy-to-make recipe. These cinnamon roll cupcakes feature a swirl of cinnamon-sugar in moist vanilla cake, topped with a creamy cream cheese frosting.
Ingredients
Scale
Cupcake Batter:
- 1 box (15.25 ounces) vanilla or white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
Cinnamon Swirl:
- 1/2 cup unsalted butter (melted)
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat oven and prepare cupcake tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare cake batter: Mix cake batter according to package instructions.
- Make cinnamon swirl: Combine melted butter, brown sugar, and cinnamon. Fill cupcake liners and add cinnamon mixture.
- Bake: Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Prepare frosting: Beat cream cheese and butter, then add powdered sugar, vanilla, and milk until fluffy.
- Frost cupcakes: Frost cooled cupcakes and drizzle with remaining cinnamon mixture.
Notes
- For extra cinnamon flavor, sprinkle ground cinnamon on top of frosted cupcakes.
- Store cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
