Description
Delight in these Cinnamon Roll Cupcakes, a perfect blend of moist yellow cake swirled with cinnamon sugar and topped with a crumbly streusel and creamy cream cheese glaze. Combining the flavors of classic cinnamon rolls into convenient cupcake form, this recipe is ideal for breakfast, brunch, or a sweet treat anytime.
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 prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and vanilla pudding mix thoroughly to create the dry base for the batter.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, sour cream, and vanilla extract until smooth and well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cupcakes light and fluffy.
- Make Cinnamon-Sugar Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to form the cinnamon-sugar swirl blend.
- Fill Cupcake Liners: Spoon batter into each cupcake liner until about one-quarter full. Sprinkle a portion of the cinnamon-sugar mixture on top, then swirl lightly with a knife or skewer. Add more batter to fill each liner about three-quarters full and repeat the swirling with cinnamon sugar.
- Prepare Streusel Topping: Using a food processor, pulse the flour, brown sugar, softened butter, and cinnamon until the mixture forms a crumbly texture suitable for a streusel topping. Sprinkle this evenly over the cupcakes.
- Bake: Place the muffin tins in the preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove and allow to cool slightly in the pans before transferring to a wire rack.
- Make Cream Cheese Glaze: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and a pinch of salt. If necessary, thin the glaze with 1 to 2 tablespoons of heavy cream or milk to achieve a drizzle-able consistency.
- Glaze and Serve: Once cupcakes are cooled completely, drizzle the cream cheese glaze over the top. Serve and enjoy your cinnamon roll inspired cupcakes.
Notes
- Ensure eggs are at room temperature to help create a lighter batter.
- Do not overmix the batter to keep the cupcakes tender and fluffy.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- For a stronger cinnamon flavor, you may increase the cinnamon in the swirl and streusel.
- The glaze can be made ahead and refrigerated; bring it to room temperature and whisk before using.
