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! 🍰✨
Cinnamon Roll Cupcakes with Cinnamon Filling
Ingredients
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.
