Cinnamon Roll Cupcakes

4.50 from 4 votes

Cinnamon Roll Cupcakes take soft yellow cake, swirl in cinnamon sugar, top it with streusel, and finish with a sweet cream cheese glaze. The best of cupcakes and cinnamon rolls in one bite!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cinnamon Roll Cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $6.24

Equipment

2 cupcake pans with cupcake liners
Food processor or blender
Hand mixer or stand mixer

Ingredients

Cupcakes

3 large eggs
3/4 cup full-fat sour cream
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 (15.25-ounce) package super-moist yellow cake mix
1 (3.4-ounce) package instant vanilla pudding mix dry, not prepared
1/2 cup water

Cinnamon-Sugar Swirl

1/4 cup brown sugar
1 teaspoon ground cinnamon

Streusel

1/2 cup all-purpose flour
1/4 cup brown sugar firmly packed
4 tablespoons unsalted butter 1/4 cup, softened
1 teaspoon ground cinnamon

Cream Cheese Glaze

1 ounce cream cheese softened
4 tablespoons butter 1/4 cup, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons heavy cream

Instructions

Cupcakes

This recipe makes 24 cupcakes. Preheat oven to 350°F (176°C) and line a cupcake pan with liners. Set aside.
In a large bowl, whisk the eggs with a fork. Add in the sour cream, vegetable oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.
Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes, so divide evenly.)

Cinnamon-Sugar Swirl

Combine the brown sugar and cinnamon in a small bowl. Mix until combined. Sprinkle this cinnamon-sugar mixture evenly among the cupcakes. Use a toothpick to swirl the mixture in.

Streusel

Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Divide the streusel evenly among the cupcakes.
Bake only 1 tray at a time for 18–23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5–10 minutes before removing to a wire cooling rack to finish cooling completely.

Cream Cheese Frosting

Combine the cream cheese and butter. Using a hand mixer or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add the heavy cream. Mix until smooth. Transfer the frosting to a frosting bag and cut off the tip. Pipe a swirl on top of each cupcake, dividing the frosting evenly among the 24 cupcakes.

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