Description
These Cinnamon Roll Cupcakes combine the soft, moist texture of yellow cake with the warm, spicy swirl of cinnamon and brown sugar, topped with a buttery streusel and a luscious cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat, these cupcakes deliver all the comforting flavors of classic cinnamon rolls in a convenient cupcake form.
Ingredients
Scale
Cake 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: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and vanilla pudding mix thoroughly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, sour cream, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Prepare Cinnamon-Sugar Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to create the swirl mixture.
- Fill Cupcake Liners with Batter and Swirl: Fill each cupcake liner about one-quarter full with batter. Sprinkle a small amount of the cinnamon-sugar mix on top, then lightly swirl with a knife or toothpick. Add more batter until the liners are about three-quarters full, then repeat the sprinkling and gentle swirling of the cinnamon-sugar.
- Make Streusel Topping: Using a food processor, pulse together the flour, brown sugar, softened butter, and cinnamon until the mixture is crumbly and resembles coarse crumbs.
- Top Cupcakes and Bake: Sprinkle the streusel topping generously over each cupcake. Bake in the preheated oven for 17–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool slightly after baking.
- Prepare Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar, vanilla extract, and a pinch of salt. If the glaze is too thick, add heavy cream or milk one tablespoon at a time to achieve a drizzle-able consistency.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cupcakes. Serve and enjoy the delightful cinnamon roll-inspired treat.
Notes
- Ensure eggs are at room temperature for a smoother batter and better rise.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- The cinnamon-sugar swirl can be adjusted to taste for more or less sweetness and cinnamon flavor.
- The streusel topping adds a delightful crunch, but you can omit it if you prefer a softer topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute sour cream and butter with suitable alternatives.
