Description
These Cinnamon Roll Cupcakes combine the irresistible flavors of classic cinnamon rolls with a moist, tender cupcake base. Swirled with cinnamon-sugar and topped with a crumbly streusel, they’re finished with a luscious cream cheese glaze, making them a perfect treat for breakfast, dessert, or any time you crave a sweet, comforting bite.
Ingredients
Scale
Cupcake 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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and dry vanilla pudding mix. Stir these dry ingredients until evenly blended.
- Whisk 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: Pour the wet ingredients into the dry mixture, gently folding until just combined to avoid over-mixing and keep cupcakes tender.
- Prepare Cinnamon-Sugar Swirl: In a small bowl, mix the brown sugar and ground cinnamon together thoroughly to create the flavorful swirl.
- Fill and Swirl Batter: Fill each cupcake liner about one-quarter full with batter. Sprinkle a small amount of cinnamon-sugar on top, then lightly swirl it into the batter using a toothpick or skewer. Add more batter to fill the liners about three-quarters full and repeat the cinnamon-sugar sprinkle and swirl process.
- Make Streusel Topping: In a food processor, pulse the flour, packed brown sugar, softened butter, and cinnamon until the mixture becomes crumbly. Sprinkle this streusel evenly over each cupcake.
- Bake Cupcakes: Bake in the preheated oven for 17–20 minutes. Check doneness by inserting a toothpick into the center of a cupcake — it should come out clean or with a few moist crumbs. Remove from oven and let cool slightly.
- Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, beating until fully incorporated. If the frosting is too thick, add heavy cream or milk one tablespoon at a time to reach desired drizzling consistency.
- Glaze and Serve: Once the cupcakes are cooled, generously drizzle the cream cheese glaze over the top. Serve immediately or store in the refrigerator for later enjoyment.
Notes
- Use room temperature eggs and dairy for better mixing and texture.
- Do not over-mix the batter to keep cupcakes light and fluffy.
- The cinnamon-sugar swirl adds bursts of flavor throughout the cupcake—feel free to add more if you love cinnamon!
- Allow cupcakes to cool adequately before glazing to avoid melting the glaze.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
