Description
Delight in these Cinnamon Roll Cupcakes that combine the soft, moist texture of yellow cake with the sweet, spicy swirl of cinnamon sugar and a rich cream cheese glaze. Perfectly portioned into cupcake liners, these treats feature a cinnamon-sugar swirl inside, topped with a buttery streusel and finished with a smooth, tangy glaze that emulates the beloved classic cinnamon roll flavor in 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 and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and vanilla pudding mix, ensuring they are well blended for even texture in the cupcakes.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined, taking care not to overmix to keep the cupcakes tender.
- Prepare Cinnamon-Sugar Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon-sugar swirl mixture.
- Fill Cupcake Liners and Add Swirl: Fill each cupcake liner about one-quarter full with batter. Sprinkle a spoonful of the cinnamon-sugar mixture on top, then swirl lightly with a toothpick or knife. Add more batter to fill the liners about three-quarters full and repeat the sprinkling and swirling with cinnamon sugar.
- Make Streusel Topping: Pulse the flour, packed brown sugar, softened butter, and cinnamon in a food processor until the mixture becomes crumbly and resembles coarse crumbs. Sprinkle this streusel topping evenly over each cupcake.
- Bake: Place the muffin tins in the preheated oven and bake for 17 to 20 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean or with a few moist crumbs but no wet batter.
- Prepare Cream Cheese Glaze: While the cupcakes cool slightly, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing well. Thin the glaze with 1 to 2 tablespoons of heavy cream or milk to your desired consistency.
- Glaze and Serve: Once the cupcakes have cooled completely, drizzle or spread the cream cheese glaze over the tops. Serve immediately or store in the refrigerator for later enjoyment.
Notes
- Use room temperature ingredients for the best batter consistency and cupcake texture.
- Do not overmix the batter to avoid dense cupcakes.
- Allow cupcakes to cool completely before glazing to prevent melting and sliding glaze.
- The cinnamon-sugar swirl helps create the signature cinnamon roll flavor inside the cupcakes.
- The streusel topping adds a delightful crunchy texture contrast.
- Store the glazed cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheat slightly before serving for a warm, fresh-baked feel.
