Description
Soft Cinnamon Roll Cupcakes layered with cinnamon sugar and topped with rich cinnamon buttercream. They deliver classic cinnamon-roll flavor without yeast, kneading, or rising.
Ingredients
Scale
- Cinnamon Sugar Swirl:
- 3 tablespoons granulated sugar
- 4 teaspoons ground cinnamon
- Cinnamon Cupcakes:
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons (84 grams) unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 cup (207 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup (180 milliliters) milk, at room temperature
- Cinnamon Sugar Frosting:
- 1 1/4 cups (280 grams) unsalted butter, softened
- 5 cups (575 grams) powdered sugar
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons water or milk
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a standard cupcake pan with paper liners.
- Stir 3 tablespoons sugar and 4 teaspoons cinnamon together in a small bowl for the cinnamon sugar swirl.
- Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl.
- Beat the softened butter, vegetable oil, sugar, and vanilla for 3 to 4 minutes, until pale and fluffy.
- Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl as needed.
- Mix half of the dry ingredients into the butter mixture until mostly combined.
- Slowly add the milk and mix until incorporated.
- Add the remaining dry ingredients and mix just until the batter becomes smooth. Do not overmix.
- Add 1 tablespoon batter to each cupcake liner and sprinkle 1/4 teaspoon cinnamon sugar over the batter.
- Repeat the batter and cinnamon sugar layers twice more, creating three batter layers and three cinnamon sugar layers. Finish each liner with about 1/2 tablespoon batter.
- Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.
- Transfer the cupcakes to a wire rack and let them cool completely.
- Beat the butter for the frosting until smooth.
- Add half of the powdered sugar and mix until smooth.
- Mix in the cinnamon, vanilla, salt, and 1 to 2 tablespoons milk or water.
- Add the remaining powdered sugar and beat until smooth. Add more milk or water as needed for a pipeable consistency.
- Pipe the frosting onto the cooled cupcakes and sprinkle with reserved cinnamon sugar shortly before serving.
Notes
- Use room-temperature butter, eggs, and milk for a smoother batter.
- Cream the butter, oil, and sugar for the full 3 to 4 minutes to create a light cupcake texture.
- Do not overmix after adding the flour.
- Add the final cinnamon sugar garnish shortly before serving because it absorbs moisture over time.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 1 hour 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 417
- Sugar: 40.7
- Sodium: 109.7
- Fat: 22.1
- Saturated Fat: 13.2
- Unsaturated Fat: 7.6
- Trans Fat: 0.6
- Carbohydrates: 53.9
- Fiber: 0.8
- Protein: 3
- Cholesterol: 68