Description
Delight in these moist and flavorful Cinnamon Roll Cupcakes that capture the sweet, spicy swirl of classic cinnamon rolls in convenient individual portions. Made with a tender yellow cake base, a cinnamon-sugar swirl, topped with a buttery streusel and finished with a rich cream cheese glaze, these cupcakes are perfect for breakfast, dessert, or anytime indulgence.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix (15.25 ounces)
- 1 package vanilla pudding mix (3.4 ounces, dry)
- 3 large eggs, room temperature
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 3/4 cup full-fat sour cream
- 1 teaspoon vanilla extract
Cinnamon-Sugar Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 1 ounce cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners to ensure easy removal and clean up.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and vanilla pudding mix thoroughly to create the dry base for the cupcakes.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, sour cream, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender texture.
- Make Cinnamon-Sugar Swirl: In a small bowl, stir together the brown sugar and ground cinnamon which will be used to create the signature swirl in the cupcakes.
- Fill Cupcake Liners and Swirl: Spoon the batter into each cupcake liner about one-quarter full, sprinkle a little of the cinnamon-sugar mixture on top, then add more batter until the liner is about three-quarters full. Add another light sprinkle of cinnamon sugar and gently swirl with a toothpick or skewer for the marbled effect.
- Prepare Streusel Topping: Using a food processor, pulse the flour, packed brown sugar, softened butter, and cinnamon until the mixture becomes crumbly like a streusel topping. Sprinkle this evenly over the filled cupcake liners.
- Bake the Cupcakes: Place the muffin tins in the oven and bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool slightly.
- Make Cream Cheese Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until fully incorporated. If the glaze is too thick, thin it out by adding 1–2 tablespoons of heavy cream or milk until desired consistency is reached.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cupcakes, allowing it to set slightly before serving for a luscious finish.
Notes
- Use room temperature eggs and dairy for better batter emulsification and texture.
- Do not overmix the batter to avoid dense cupcakes.
- If you don’t have a food processor for the streusel, mix the ingredients by hand until crumbly.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute sour cream and butter with non-dairy alternatives.
