These Cinnamon Roll Cupcakes with Cream Cheese Frosting bring the best of cinnamon rolls into cupcake form. With a cinnamon sugar swirl in a vanilla cupcake and a mini cinnamon roll on top, these cupcakes are extra special. They're a great treat for any occasion, from casual get-togethers to holiday gatherings.
0 Preheat your oven to 400°F and line a cupcake pan with cupcake liners.
1 Make the cinnamon-sugar swirl: In a small bowl, mix the brown sugar, cinnamon, and melted unsalted butter until the mixture resembles dark, wet sand. Set aside.
2 Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3 Prepare the wet ingredients: In a large bowl of an electric mixer fitted with the paddle attachment, beat the sugars, oil, and vanilla extract on high speed for 2 minutes. Add the eggs one at a time, mixing well after each addition.
4 Combine wet and dry ingredients: With the mixer on low speed, alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined—do not over-mix! Scrape the bottom and sides of the bowl to make sure everything is well combined.
5 Assemble the cupcakes: Using an ice cream scoop, fill each cupcake liner about 1/3 full with white cupcake batter. Add a spoonful of the cinnamon-sugar mixture, spreading it evenly over the batter. Add another scoop of batter on top, filling the liners about 2/3 full. Sprinkle the remaining cinnamon sugar mixture evenly over the tops.
6 Assemble the cupcakes: Using an ice cream scoop, fill each cupcake liner about 1/3 full with white cupcake batter. Add a spoonful of the cinnamon-sugar mixture, spreading it evenly over the batter. Add another scoop of batter on top, filling the liners about 2/3 full. Sprinkle the remaining cinnamon sugar mixture evenly over the tops.
7 Bake: Place the cupcakes in the preheated oven at 400°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 12-13 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Allow the cupcakes to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
8 Make the cream cheese frosting: In a stand mixer bowl fitted with the paddle attachment, cream the softened butter, vanilla extract, and salt on medium-high speed until light and fluffy, about 2 minutes. Add the cream cheese and mix until just combined. Gradually beat in the powdered sugar on medium speed, mixing for an additional minute.
9 Decorate: Place the frosting in a piping bag fitted with a 1M piping tip. Pipe a swirl of frosting on each cooled cupcake. Add mini store-bought cinnamon rolls at the very top of the cupcakes. If the mini rolls are too tall, cut them in half lengthwise.
