Cinnamon rolls are a universally loved dessert, but making them from scratch can be time consuming. These Cinnamon Cupcakes are inspired by cinnamon rolls with a cinnamon filling swirled throughout and are topped with the most luscious light and velvety marshmallow frosting. But unlike cinnamon rolls, these Cinnamon Cupcakes can be prepped, baked, and out of the oven to cool in 30 minutes!
This super easy from-scratch recipe is perfect anytime you're in need of a fun twist on a simple cupcake! And if you're a cake for breakfast person, this is the best breakfast cupcake! If you love cinnamon desserts, be sure to check out these Apple Pie Cinnamon Rolls with Honey Glaze, Apple Cider Cupcakes with Cinnamon Brown Sugar Frosting, or Spiced No-Yeast Beer Bread.
Why this Recipe Works
This tasty recipe swirls a simple cupcake batter with a quick and easy brown sugar cinnamon filling, and is topped with the most divine marshmallow buttercream frosting that perfectly complements this moist and sweet cinnamon cupcake.
Ingredients and Notes
Egg yolk - The extra egg yolk adds fat to these Cinnamon Cupcakes resulting in a better flavor and texture. This creates a super soft and moist cupcake.
Marshmallow Fluff - Marshmallow creme adds a slight marshmallow flavor to this light and smooth buttercream frosting which gives us those cinnamon roll icing vibes.
Milk - Any milk can be used in this homemade Cinnamon Cupcakes recipe. The higher content of fat, such as whole milk, the richer the cupcakes will be. Non-dairy milks will also work, but if it has its own flavor, it may be noticeable in the baked cupcake.
Fluff - The fluff in the buttercream frosting can be skipped and these Cinnamon Cupcakes can instead be topped with a simple vanilla buttercream frosting.
Egg Yolk - The extra yolk can be skipped if needed, and will still result in a soft cupcake with a delicious crumb!
How to Make this Recipe
Step 1: Combine cinnamon filling ingredients and set aside.
Step 2: Preheat the oven to 375° F and line a muffin tin with paper liners.
Step 3: Cream together butter and sugar.
Step 4: Add eggs and yolk one at a time, beating well between each addition.
Step 5: In a separate bowl, combine the flour baking powder and salt, then add about a third of the dry mixture to the batter and mix until almost combined.
Step 6: Add about half of the milk, and mix, then continue alternating the flour mixture and milk, until both are fully added.
Step 7: Add cinnamon filling and gently fold in - it should not be fully mixed in.
Step 8: Spoon batter into cupcake liners, about half to two-thirds full.
Step 9: Bake for 16-18 minutes, until golden brown on top. Cool completely.
Step 10: Combine all icing ingredients and beat until desired texture. To thicken, add powdered sugar. To thin, add milk.
This Cinnamon Cupcake recipe calls for milk. While water and milk both add liquid to the batter, milk results in cupcakes with a richer flavor and texture, especially the more fat the milk has.
The thickness of a cupcake batter is dependent on the ratio of dry to wet ingredients. This cinnamon swirl cupcake recipe is on the thinner side and the outcome is a soft, light, and fluffy Cinnamon Cupcake, but cupcake batters can vary in thickness from recipe to recipe.
No, this frosting can be stored at room temperature in an airtight container.
Tips & Tricks
Tip #1: Cream the butter and sugar long enough that it is smooth and fully combined, and after adding the eggs and yolk, continue beating the batter until it is a light and fluffy, whipped consistency before adding flour.
Tip #2: When folding the cinnamon mixture into the batter, you just want to get it evenly disbursed, but do not want to fully mix it into the Cinnamon Cupcake batter. Those chunks of cinnamon filling make the best bites!
Tip #3: You can easily increase the cinnamon filling by adding a quarter cup of brown sugar and a half tablespoon of cinnamon for every additional tablespoon of butter.
Tip #4: In place of the marshmallow buttercream frosting, try topping these Cinnamon Cupcakes with Cinnamon Brown Sugar Frosting.
- These cupcakes should be stored in an airtight container at room temperature for 3-5 days.
- It's better to store cupcakes before they are topped with frosting.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
- Mixing bowl
- stand or hand mixer
- cupcake pan
- ½ stick butter melted
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 ½ sticks butter
- 1 ½ cup sugar
- 2 eggs
- 1 egg yolk
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 1 cup milk
- 1 stick butter
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ cup Marshmallow Fluff
- Add brown sugar and cinnamon to the melted butter and mix until combined.
- Set aside to cool while you prepare the batter.
- Preheat oven to 375° F and line a cupcake tin with paper liners.
- Beat butter and sugar till smooth and combined.
- Add in eggs and yolk one at a time, mixing thoroughly between each addition.
- Combine the dry ingredients. Alternate adding in the dry ingredients and the milk, starting and ending with the dry ingredients, mixing between each addition until fully combined.
- Gently fold the cinnamon mixture into the batter, but do not mix in fully.
- Bake for 16-18 minutes till golden brown on top.
- Remove from oven and let cool in pan for approximately 5 minutes, then move to a wire rack to cool completely.
- Combine all the icing ingredients until desired texture.
- Pipe or spread icing onto cooled cupcakes.
This recipe was originally posted on October 8, 2017, but was republished with a new recipe, new photos, step-by-step instructions, FAQs, and tips and tricks in September of 2023.