Cinnamon Roll Cupcakes

Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new recipe….

Do you often find your self drooling over sweets that others have pinned on Pinterest hoping that some day you will get the energy or time to make them.  Then that day finally comes, and well, the outcome does not appear nearly as perfect as it did in the photos you were drooling over?  This has happened to me a time or two specifically when it comes to cinnamon rolls!  They are my weakness and one of my all time favorite sweet indulgences.  However, I have yet to figure out how to make that perfect dough and roll them just tight enough to ensure the absolute perfect cut when sliced to bake.  Mine never end up looking as good as the recipe I have followed.  So I figured, why not take those same flavors that I love so much in a traditional cinnamon roll and come up with a cupcake version instead.  So if you are cinnamon roll challenged like me, then I encourage you to try this Cinnamon Roll Cupcake recipe.

These cupcakes are packed full of cinnamon and brown sugar, with two layers of cinnamon-swirl inside and topped with a generous helping of streusel. The aroma as they bake is phenomenal and your entire kitchen will be filled with the scent of cinnamon.  After they cool for just a few minutes they of course need a little drizzle of a vanilla glaze icing on top, because you simply cannot eat a cinnamon roll unless it is slathered in this sugary goodness.  There is no denying that these are indeed a cinnamon roll in cupcake form.

These cupcakes are so easy to whip together, in less than half the time of an actual batch of cinnamon rolls and there is no waiting around for the dough to rise. Go ahead and get yourself a cold glass of milk ready to go while these are in the oven because as soon as that timer goes off you are going to want to eat one of these babies immediately.

CINNAMON ROLL CUPCAKES
a recipe by Lauren Kapeluck
(makes 24 cupcakes)

For the Cinnamon Sugar Swirl:

1/4 cup unsalted butter, melted
1 tablespoon sugar
1/4 cup light brown sugar, packed
1 teaspoon cinnamon

Combine the melted butter, sugar, brown sugar and cinnamon in a bowl.  Stir until combined.  Set aside.

 

For the Cupcake Batter:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk

1. Preheat oven to 350 degrees and line two muffin pans with cupcake liners.
2. In a medium bowl, combine flour, baking powder and salt. Whisk until well combined.
3. In the bowl of a stand mixer, beat butter and sugar on medium speed until combined, scraping sides of bowl as necessary.
4. Add eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix to combine.
6. Gradually add the flour mixture and buttermilk, alternating, starting and ending with the flour mixture.  Mix until just combined, scraping sides of bowl as necessary, being careful not to over mix.
7. Scoop about 1 tablespoon of cupcake batter into the bottom of each cupcake liner.
8. Add a little bit of the Cinnamon-Sugar-Swirl mixture on top and swirl with a toothpick.
9. Add another tablespoon of cupcake batter.  Top with additional Cinnamon-Sugar-Swirl mixture and swirl again with a toothpick.

 

For the Streusel Topping:

3/4 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1 teaspoon cinnamon

1. Combine the flour, butter, brown sugar and cinnamon in a bowl.  Blend ingredients together using a pastry cutter.
2. Divide Streusel Topping evenly over the top of all 24 cupcakes.
3. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
4. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
5. Once cupcakes are completely cool, drizzle the Glaze over top.

 

For the Glaze:

1/4 cup unsalted butter, melted
3 cups confectioner’s sugar
1 teaspoon vanilla extract
4 tablespoons milk

1. Melt butter in saucepan over medium heat.
2. Remove pan from heat and add confectioner’s sugar and vanilla.
3. Gradually add in milk and stir until you reach desired consistency.
4. Using a spoon, drizzle the glaze back and forth over the cupcakes.

 

---

 

Find more cake recipes, cupcake recipes and tutorials in our Fall Baking Gallery!