Cinnamon Roll Cupcakes

These cupcakes use a vanilla-cinnamon batter with a brown sugar swirl baked into the center and a tangy cream cheese frosting on top. The cake base stays tender while the swirl adds a cinnamon-roll character in each bite.

By Julienne

Cook time: 20 minutes

Servings: 16

Ingredients

• 10 ml neutral oil or cooking spray for greasing pans if not using liners
• 240 g all-purpose flour sifted
• 10 g baking powder
• 3 g fine salt
• 5 g ground cinnamon
• 200 g granulated sugar
• 120 g unsalted butter softened and melted as directed
• 2 count large eggs room temperature
• 10 ml vanilla extract
• 180 ml whole milk room temperature
• 110 g light brown sugar packed
• 5 g ground cinnamon
• 50 g unsalted butter softened and melted as directed
• 15 ml water
• 225 g cream cheese softened
• 240 g powdered sugar sifted

Instructions

1. Heat the oven to 175°C. Line 16 muffin cups with paper liners or lightly grease the cups with the optional oil or spray. Oven fully preheated and pan ready.
2. In a medium bowl, whisk together the flour, baking powder, fine salt, and 5 g of the cinnamon until evenly combined. Dry mix looks uniform with no visible baking powder pockets.
3. In a second bowl, beat 200 g of the granulated sugar with 120 g of the softened butter until pale and creamy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla. The mixture is lighter in color and smooth, with the eggs fully incorporated.
4. Mix in half of the dry ingredients, then half of the milk. Repeat with the remaining dry ingredients and milk, stirring just until the batter is smooth. Do not overmix. Batter is thick, smooth, and no dry flour remains.
5. For the swirl, stir the brown sugar, remaining 5 g cinnamon, 50 g melted butter, and water into a thick paste. Swirl mixture is glossy and spreadable, not dry or runny.
6. Divide the batter evenly among the 16 cups, then top each with a small spoonful of the cinnamon swirl. Use a toothpick or skewer to gently marble the swirl into the top of the batter. Each cup has visible cinnamon streaks on the surface.
7. Bake for 18 to 20 minutes, rotating the pans once halfway through if needed, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cupcakes are domed and baked through with no wet batter on the toothpick.
8. Cool the cupcakes in the pans for 5 minutes, then transfer them to a wire rack and cool completely before frosting. Cupcakes are fully cool to the touch.
9. Beat the cream cheese with the remaining 30 g softened butter until smooth. Add the powdered sugar in 2 additions and beat until fluffy and spreadable. Frosting is smooth, creamy, and holds soft peaks.
10. Frost the cooled cupcakes generously. If desired, finish with a light dusting of cinnamon for garnish. Frosting is neatly set on each cupcake.