Cinnamon Roll Cupcakes are soft, fluffy cupcakes flavored with the warm, sweet taste of cinnamon and topped with a smooth cream cheese frosting. They capture everything you love about a classic cinnamon roll but in a perfectly sized cupcake form. Each bite offers a little swirl of cinnamon sugar that melts into the tender cake, making these cupcakes a cozy treat that’s impossible to resist.
I love making these cupcakes for weekend brunch or whenever I want to bring a little extra cheer to the day. The smell of cinnamon baking always brings me back to lazy mornings and happy gatherings. A little tip: swirl some extra cinnamon sugar into the batter before baking to get those fun cinnamon ribbons inside—makes each cupcake feel like a mini surprise!
These cupcakes are great on their own, but I like serving them with a hot cup of coffee or tea to balance the sweetness. They’re perfect for sharing with friends, family, or colleagues when you want to spread a little warmth and happiness. Every time I make cinnamon roll cupcakes, they disappear fast, and I always catch myself reaching for another one when no one’s looking.
Key Ingredients & Substitutions
Flour: All-purpose flour gives these cupcakes their tender crumb. You can swap half with whole wheat flour for a nuttier flavor, but keep it under half for softness.
Butter: Unsalted butter adds richness. If you need a dairy-free option, try a plant-based butter substitute with similar fat content.
Cinnamon: This is the star spice, used in both the batter and swirl. Use fresh ground cinnamon for the best flavor. You can also mix in a pinch of nutmeg or cardamom for a twist.
Buttermilk: Buttermilk keeps the cupcakes moist and tender. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Cream Cheese Frosting: The tangy frosting balances the sweetness perfectly. If you prefer, you can use mascarpone or Greek yogurt cream for a lighter topping.
How Do You Create Those Perfect Cinnamon Swirls?
The trick is in gently swirling the cinnamon sugar mixture into the batter without fully mixing it in. This creates the signature ribbons of cinnamon inside each cupcake.
- First, fill cupcake liners a third full with plain batter.
- Spoon a teaspoon of cinnamon sugar mixture on top of the batter.
- Fill with more batter almost to the top.
- Use a toothpick or skewer to gently swirl the cinnamon sugar through the batter in a few figure-eight motions.
Don’t over-swirL too much or the cinnamon will blend in completely. The goal is to keep distinct cinnamon ribbons that bake into those classic cinnamon roll spots. This technique makes each bite a fun surprise!
Equipment You’ll Need
- 12-cup muffin tin – I like using this because it helps shape the cupcakes evenly and makes cleanup easy.
- Cupcake liners – keeps the cupcakes from sticking and makes serving neater.
- Mixing bowls – for blending the batter, cinnamon swirl, and frosting.
- Electric mixer – makes creaming butter and sugar faster and fluffier.
- Teaspoon and tablespoon – for measuring the cinnamon sugar and batter layers.
- Toothpick or skewer – for swirling the cinnamon into the batter to create marbled patterns.
- Spatula or piping bag – for spreading or piping the cream cheese frosting smoothly onto the cupcakes.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a handful for a chocolatey surprise in each bite.
- Walnuts or pecans – sprinkle into the batter or on top for crunch and extra flavor.
- Apple chunks – add small pieces of apple or dried fruit for a fruity twist.
- Caramel sauce or drizzled frosting – swap out some of the frosting for caramel to add gooey richness.
How to Make Cinnamon Roll Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup brown sugar (for cinnamon swirl)
- 1 1/2 tablespoons ground cinnamon (for cinnamon swirl)
- 3 tablespoons unsalted butter, melted (for cinnamon swirl)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
To Garnish:
- Ground cinnamon, for dusting
- Cinnamon sticks (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes baking time, plus about 20 minutes to cool and frost. So roughly 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside.
2. Make Cupcake Batter:
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Now, alternate adding the dry mixture and buttermilk to the wet mixture—start and finish with the dry ingredients. Mix until just combined; don’t overmix.
3. Make Cinnamon Swirl and Fill Cupcake Liners:
In a small bowl, combine brown sugar, cinnamon, and melted butter to make the cinnamon swirl.
Fill each cupcake liner about one-third full with batter. Add about one teaspoon of the cinnamon swirl mixture on top of the batter. Then, add more batter to nearly fill the liners.
Use a toothpick or skewer to gently swirl the cinnamon sugar mixture into the batter, creating a pretty marbled effect without fully mixing it in.
4. Bake and Cool:
Bake in the oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool completely in the pan before transferring them to a wire rack.
5. Make the Cream Cheese Frosting:
Beat softened cream cheese and butter in a bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
6. Frost and Garnish:
Once cupcakes have fully cooled, frost each one generously using a piping bag or a butter knife. Lightly dust the frosting with ground cinnamon and optionally top each cupcake with a cinnamon stick for a cute, festive touch.
7. Serve and Enjoy!
Share your delicious cinnamon roll cupcakes with friends or enjoy them yourself alongside a warm cup of coffee or tea. Delicious and comforting!
Can I Use Frozen Butter or Cream Cheese?
It’s best to use softened, room-temperature butter and cream cheese for the frosting so they blend smoothly. If your ingredients are frozen, thaw them in the refrigerator overnight or at room temperature for a couple of hours before using.
Can I Substitute Buttermilk?
Yes! If you don’t have buttermilk, simply mix 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the batter for the same tangy moisture.
How Should I Store Leftover Cupcakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving or warm slightly in the microwave for a soft, fresh-baked feel.
Can I Make These Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and keep them covered at room temperature. Frost them just before serving to keep the cream cheese frosting fresh and fluffy.