Cinnamon roll cupcake

Another day, another cupcake recipe. Today, I decided to combine two of my favourite desserts (cinnamon rolls and cupcakes) and come up with this gorgeous little cinnamon roll cupcake. At first it may seem like a lot of work, but believe me you, it isn’t. It’s a basic vanilla cupcake with a cinnamon swirl and good ol’ cream cheese frosting.

Let’s get to the recipe!

Makes: 26-28 mini cupcakes

Ingredients

For cupcake

  • ¼ cup vegetable oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ cup buttermilk (or whole milk)
  • 1 ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

    For cinnamon swirl

  • ¼ cup melted butter
  • ¼ cup golden brown sugar
  • 1 teaspoon granulated sugar
  • 1 teaspoon cinnamon powder

    For frosting

  • 8oz cream cheese
  • ¼ cup butter
  • 1 cup confectioner’s sugar (it’s the one with cornstarch)

Ingredients

  1. Preheat oven to 350F or 180C. Line a mini baking tray with cupcake liners
  2. Whisk the oil and sugar until combined
  3. Next, add the eggs, vanilla and milk. Whisk until combined
  4. Add the flour, baking powder, baking soda and salt. Whisk on low-medium until you have a smooth batter
  5. Transfer batter to the tray, filling the liners half way.

    Cinnamon swirl

  6. Mix the brown sugar, granulated sugar and cinnamon.
  7. Next, add the melted butter and mix until well combined
  8. Take about half a teaspoon of this mixture and put it on top of the cupcake batter and swirl using a toothpick.
  9. Bake the cupcakes for 12-15 minutes

    Cream cheese frosting

  10. Whisk the butter and cream cheese together
  11. Add the confectioner’s sugar (a tablespoon at a time) and whisk until well combined
  12. Transfer the cream cheese frosting to a piping bag. Cut the tip and pipe it on completely cool cupcakes. (Your frosting will melt if your cupcakes are warm)
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