Description
Imagine the soft, gooey warmth of a cinnamon roll in cupcake form! These fluffy, cinnamon-swirled treats are topped with a sweet, creamy glaze, offering the perfect balance of spice and sweetness. A fun twist on a classic favorite you won’t want to miss!
Ingredients
- 1 1/2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
- 1⁄4 cup whole milk
- 1⁄4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1⁄4 cup unsalted butter, melted
- 1⁄2 cup powdered sugar
- 1 tablespoon milk
- 1⁄2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients.
7. Mix until just combined.
8. Add the milk and gently mix until the batter is smooth and well incorporated.
9. In a small bowl, mix together the brown sugar and ground cinnamon for the cinnamon swirl.
10. Drizzle the melted butter into the cinnamon-sugar mixture and stir until it forms a paste.
11. Spoon a heaping tablespoon of batter into each cupcake liner, then top each with a small spoonful of the cinnamon-sugar mixture.
12. Use a toothpick or a small knife to swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.
13. Add another heaping tablespoon of batter on top of each cinnamon swirl, filling the liners about two-thirds full.
14. Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
15. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
16. While the cupcakes cool, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
17. Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake.
18. Allow the glaze to set before serving the cupcakes.
Notes
Make sure the butter is softened to room temperature for easier creaming with sugar.
Be careful not to overmix the batter once the dry ingredients are added to maintain a light texture.
For a more intense cinnamon flavor, add a pinch of ground nutmeg or allspice to the dry ingredients.
The cinnamon-sugar mixture can be adjusted for a stronger or lighter swirl, depending on your preference.
Let the cupcakes cool completely before glazing to prevent the glaze from melting off.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350