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A cinnamon roll cupcake opened in half
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Cinnamon Roll Cupcakes

AMAZING Cinnamon Roll Cupcakes that are to die for
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 24 cupcakes
Calories 419kcal
Author Ana Frias

Ingredients

For the Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter at room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup milk

For the Creamy Butter Frosting

  • 1 cup butter at room temperature
  • 1 teaspoon vanilla extract
  • dash of salt
  • 8 cups powdered sugar
  • 1/4 cup whipping cream plus 2-3 tablespoons

Instructions

  • Make the Cupcakes
  • Line 24 muffin cups with paper back cups
  • In a medium bowl stir together flour, baking powder, and salt.
  • In a medium bowl stir together brown sugar, pecans, and cinnamon. Set aside.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl of an electric mixer, add the butter and beat on medium to high speed for 30 seconds.
  • Gradually add granulated sugar, about 1/4 cup at the time, beating on medium speed until combined, scraping sides of bowl occasionally.
  • Beat on medium speed about 2 minutes more or until light and fluffy.
  • Add eggs, one at a time, beating well after each addition until combined.
  • Beat in vanilla.
  • Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled but at the end it will blend well).
  • Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
  • Spoon the remaining batter evenly over brown sugar mixture in cups. Sprinkle the remaining brown sugar mixture over batter in cups.
  • Bake for 15 to 18 minutes (mine took 15 minutes), or until a toothpick inserted in centers comes out clean.
  • Cool cupcakes in muffing cups on wire racks for 10 minutes. Remove cupcakes from muffin cups and cool completely on wire racks.
  • Make the Frosting
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Beat in 1 teaspoon vanilla and a dash of salt.
  • Gradually add 4 cups powdered sugar, beating until combined.
  • Beat in 1/4 cup whipping cream.
  • Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffily and reaches spreading (or piping) consistency.
  • Makes 4 cups.

Nutrition

Serving: 1cupcake | Calories: 419kcal | Carbohydrates: 87g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 18mg | Fiber: 1g | Sugar: 77g