Cinnamon Roll Cupcakes With Swirl Frosting

Indulge in the delightful experience of Cinnamon Roll Cupcakes With Swirl Frosting. These charming treats combine the warm, comforting flavors of traditional cinnamon rolls with the fun and convenience of cupcakes. Ideal for breakfast or dessert, they bring a scrumptious twist to any occasion. Each cupcake boasts a soft texture filled with a sweet cinnamon filling and is topped with a luscious cream cheese swirl frosting that makes them irresistibly delicious. Perfect for gatherings, brunches, or cozy family nights, these cupcakes will quickly become a favorite in your baking repertoire.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert Cuisine: American Keyword: Ensure all ingredients are at room temperature for better mixing. Experiment with fillings like chocolate chips or dried fruits for added flavor variations. Decorate with sprinkles or chopped nuts to make your cupcakes festive. Servings: Approximately 12 servings Calories: 290kcal Author: Tisha

Ingredients

1 and ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
¾ cup packed brown sugar
1 tablespoon ground cinnamon (for filling)
½ cup chopped nuts (optional)
1 cup powdered sugar (for frosting)
2 tablespoons cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons milk (to reach desired frosting consistency)

Instructions

Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together flour, baking powder, baking soda, salt, and ground cinnamon in one bowl. In another bowl, beat butter and granulated sugar until fluffy; add eggs one at a time and stir in vanilla.
Gradually mix dry ingredients into the wet mixture alternating with buttermilk until just combined.
Prepare filling by mixing brown sugar and cinnamon (add nuts if desired).
Fill each liner with a tablespoon of batter, followed by filling mixture and another tablespoon of batter on top.
Bake for 18-20 minutes or until a toothpick comes out clean; cool slightly before transferring to wire rack.
For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and adjust consistency with milk.
Once cooled completely, frost each cupcake using a piping bag or spatula.

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