Cinnamon Roll Cupcakes with Cinnamon Filling

Cinnamon Roll Cupcakes with Cinnamon Filling
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I have to admit, there’s something about the smell of freshly baked cinnamon rolls that instantly makes me feel at home. 🏡 So, I decided to take that comforting aroma and turn it into something a little more fun—Cinnamon Roll Cupcakes with a delicious cinnamon filling!

These cupcakes are everything I love about cinnamon rolls, but in a cute, portable size. The base is a soft, fluffy vanilla cupcake, but the real surprise is the sweet cinnamon filling hidden inside. 🌟 Every bite gives you that warm, spiced flavor that reminds me of cozy mornings and hot coffee.

And of course, I couldn’t resist topping these cupcakes with a thick layer of cream cheese frosting. It’s creamy, tangy, and just the right amount of sweet to balance out the cinnamon. I like to sprinkle a little extra cinnamon on top, just to make them look as good as they taste.

What I love most about these cupcakes is how easy they are to make. Whether I’m baking them for a special occasion or just because I’m craving something sweet, they never disappoint. They’re always a hit, and honestly, I can never stop at just one! 😍

If you’re looking for a treat that’s both comforting and indulgent, these Cinnamon Roll Cupcakes are the perfect choice. I promise, once you try them, you’ll be hooked. Happy baking! 🍰✨

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Cinnamon Roll Cupcakes with Cinnamon Filling

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Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ½ cup sour cream

For the Cinnamon Filling:

  • ⅓ cup brown sugar
  • 1 ½ tsp ground cinnamon
  • 2 tbsp unsalted butter, melted

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  • Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Cream the butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  • Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream, beginning and ending with the dry mixture.
  • Make the filling: Mix brown sugar, cinnamon, and melted butter in a small bowl.
  • Fill the cupcakes: Pour batter into liners, filling halfway. Add a spoonful of the cinnamon filling in the center, then top with more batter.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
  • Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
  • Frost and enjoy: Spread or pipe the frosting onto the cooled cupcakes, and sprinkle a little cinnamon on top for extra flair.

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