Cinnamon Roll Cupcakes
Delightful Cinnamon Roll Cupcakes combine the warm flavors of cinnamon rolls with the convenience of cupcakes, making them perfect for any occasion.
Ingrédients
Cupcake Base
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk Can be substituted with almond or coconut milk for dairy-free
- 1/4 cup butter, melted Use vegan butter for a dairy-free version
- 1 large egg Substitute with flaxseed meal for a vegan option
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Filling
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Frosting
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk Add more if necessary for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients.
Making the Cupcake Base
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and ground cinnamon. Whisk to combine.
- Add the milk, melted butter, and egg. Stir until just combined, leaving a few lumps.
Creating the Filling
- In another bowl, mix together the brown sugar and ground cinnamon.
Assembling the Cupcakes
- Line a muffin pan with cupcake liners and fill each liner halfway with the cupcake batter.
- Add about a teaspoon of the cinnamon filling into the center of each filled cupcake liner.
- Top with additional batter until the liners are three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for a few minutes before transferring to a wire rack.
Making the Frosting
- In a bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and creamy.
Finishing Touches
- Frost the cooled cupcakes generously with the cream cheese frosting before serving.
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or freeze unfrosted for up to 3 months.