Cinnamon Roll Cupcakes
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Cinnamon Roll Cupcakes
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Easy-to-make cinnamon roll cupcakes with a streusel and glaze!
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Ingredients
Cupcakes
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box vanilla pudding mix
- 3 large lightly beaten eggs room temperature
- 1 cup buttermilk
- ⅓ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
Cinnamon-Sugar Swirl
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Streusel
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- ¼ cup unsalted softened butter
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 1 ounce softened cream cheese
- ¼ cup softened unsalted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
- 1-2 tablespoons heavy cream or milk if needed
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Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line two muffin tins with cupcake liners and set aside.
- In a large bowl, sift together 1 (15.25-ounce) box yellow cake mix and 1 (3.4-ounce) box vanilla pudding mix.
- In a separate bowl, combine 3 large lightly beaten eggs, 1 cup buttermilk, ⅓ cup vegetable oil, ¾ cup sour cream, and 1 teaspoon vanilla extract. Mix to combine.
- Add the dry cake mixture to the egg mixture and mix until just combined.
Cinnamon-Sugar Swirl
- Combine ¼ cup brown sugar and 1 teaspoon ground cinnamon in a small bowl. Stir until combined.
- Spoon the cupcake mixture into the bottom of the cupcake liners about ¼ the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork.
- Fill the cupcake liners ¾ the way full with more cupcake batter. Spoon another layer of the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should make 24 cupcakes.
Streusel
- Combine ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup unsalted softened butter, and 1 teaspoon ground cinnamon into a food processor or blender. Pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes.
- Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool slightly before frosting them.
Cream Cheese Frosting
- Combine 1 ounce softened cream cheese and ¼ cup softened unsalted butter. Using a hand mixer beat until smooth.
- Add 1 cup powdered sugar, ½ teaspoon vanilla extract, and pinch of salt and mix to combine. Add 1-2 tablespoons heavy cream or milk and mix until you reach a desired consistency.
- Spread over the slightly cooled cupcakes or drizzling the glaze on with a spoon.
Nutrition Information
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Calories
236kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
38mg
(13%)
Sodium
229mg
(10%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
234IU
(5%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 229mg | 10% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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