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Cinnamon roll cupcakes blend the best of two treats. They combine the soft, sweet dough of cinnamon rolls with the fun of cupcakes. You get a warm, gooey center and a creamy frosting on top. This dessert is a crowd-pleaser and easy to make at home.

Cinnamon Roll Cupcakes

Indulge in the deliciousness of cinnamon roll cupcakes, a delightful twist on your favorite treat! These sweet and simple cupcakes bring the warm, gooey goodness of cinnamon rolls into a fun dessert form that everyone will love. With easy recipes, ideal frosting tips, and creative flavor variations, baking these treats is a breeze. Ready to impress your friends and family? Click through to explore all the scrumptious recipes and make your own cinnamon roll cupcakes today!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

½ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

1 tsp vanilla extract

½ cup chopped pecans (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 tsp vanilla extract

1 ½ cups powdered sugar

1 tbsp milk (if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

      Cream the Sugars and Butter: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy.

        Mix in Eggs and Buttermilk: Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk and vanilla extract until combined.

          Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix!

            Prep the Cinnamon Filling: In a small bowl, mix 3 tbsp of cinnamon, ¼ cup sugar, and chopped pecans (if using).

              Fill the Cupcake Liners: Spoon about a tablespoon of batter into each cupcake liner, then sprinkle about a teaspoon of the cinnamon filling on top. Add another tablespoon of batter to cover.

                Bake: Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cupcakes: Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                    Prepare the Frosting: In a medium mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. If the frosting is too thick, add a splash of milk until the desired consistency is reached.

                      Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

                        Optional Garnish: Drizzle caramel sauce or sprinkle some additional chopped pecans on top for extra flair!

                          Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes

                            - Presentation Tips: Serve your Cinnamon Roll Cupcakes on a decorative platter, garnished with a light dusting of powdered sugar and a sprig of mint for a pop of color.