Description
Tender, cinnamon-swirled cupcakes topped with smooth cream cheese frosting, capturing the essence of cinnamon rolls in a quick and crowd-pleasing treat.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup (100 g) packed brown sugar
- Cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the sour cream and vanilla until smooth.
- Add the dry ingredients to the wet in two additions, mixing just until combined.
- Combine the brown sugar and ground cinnamon in a small bowl to make the cinnamon-sugar swirl.
- Fill each cupcake liner halfway with batter (about 2 tablespoons). Sprinkle about 1 teaspoon of the cinnamon-sugar in the center of each.
- Cover the cinnamon-sugar with another tablespoon or two of batter to nearly fill the liner.
- Use a toothpick to gently swirl the cinnamon sugar into the batter.
- Bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- Top with cream cheese frosting and sprinkle with cinnamon or chopped pecans if desired.
Notes
Sift the flour for a lighter crumb. Use vegan substitutes for dairy-free options. Store unfrosted cupcakes at room temperature, and store frosted cupcakes in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American