• Skip to main content
  • Skip to primary sidebar

Flour de Liz

menu icon
go to homepage
  • Recipes
  • About Liz
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Liz
    • Subscribe
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Flour de Liz » Cake + Cupcake Recipes

    Published: Oct 8, 2017 · Modified: Nov 14, 2020 by Liz Pollio · Leave a Comment

    Cinnamon Roll Cupcakes

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    I made these a couple years ago after the most amazing cinnamon roll I've ever had, from Phoenix Public Market & Café during a trip to Phoenix (you can read about the full trip here). Everything about this cinnamon roll was absolutely amazing, but the best part was the icing.  It was so light and velvety.  I was inspired to create cinnamon roll cupcakes with a frosting that replicated the heavenly texture of this icing. And this recipe does exactly that.

    Cinnamon roll cupcake in pink wrapper with bite taken out of it and crumbs next to it, with two more cinnamon roll cupcakes on the other side cut off on the right side of the photo

    This recipe alternates layers of cupcake batter with layers of cinnamon roll filling, topped with the most divine frosting that perfectly complements this sweet, cinnamonny cupcake. The cupcake batter is made the same as others, though there is a uniqueness to it with the sour cream, but don't worry, you won't taste it! First beat together the butter and sugar, which whips in air to make for a light and fluffy batter. Then the eggs and vanilla are mixed in, followed by alternating in the dry ingredients and sour cream.

    Top down view of 3 iced cinnamon roll cupcakes on the right side, two are cut off in the frame, and to the left of them are two un-iced cupcakes, one without its top and the other laying on its side

    The cinnamon roll filling is also super easy to make, by combining melted butter, cinnamon, and brown sugar. Then put a little bit of batter in each cupcake wrapper, followed by cinnamon filling, and continue alternating until the paper liner is full. You can use as much or as little of the cinnamon filling as you'd like. After each cinnamon layer, I used a toothpick to swirl it through the batter a little bit.  You can also do this with a knife, or you don't have to do this at all and the cinnamon filling can be in layers instead of swirled through.  There is a lot of flexibility to make these cupcakes fit your preferences!

    5 cinnamon roll cupcakes, three frosted on the left, and two unfrosted on the right, one without a top, and one on its side

    Once you bake the cupcakes and let them cool, it's time for my favorite part - the frosting! All the frosting ingredients are beat together, until the texture is smooth and velvety and sweet. If it's not holding its shape, you can add more powdered sugar. If it's too thick, you can add a little bit more milk, but add the milk in very small amounts at a time so the frosting doesn't get too soft and runny.

    Cinnamon Roll cupcakes, some frosted with white icing, some not, some in cupcake wrappers, some not

    I mean, if you can have cinnamon rolls for breakfast, you can have cinnamon roll cupcakes for breakfast, right?! So whip up a batch of these better-than-regular-cupcakes cinnamon roll cupcakes and enjoy!

    📖 Recipe

    Print Recipe
    5 from 1 vote

    Cinnamon Roll Cupcakes

    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings: 12 cupcakes

    Ingredients

    Cupcake

    • 1 stick butter
    • 1 cup sugar
    • 1 egg
    • 2 egg yolks
    • ¾ teaspoon vanilla
    • ½ cup sour cream
    • 1 ½ cups flour
    • 1 ¼ teaspoons baking powder
    • ¼ teaspoon kosher salt Diamond Crystal

    Cinnamon Filling

    • 1 stick butter melted
    • 2 tablespoons cinnamon
    • 1 cup brown sugar

    Icing

    • 6 tablespoons butter
    • 4 cups powdered sugar
    • ¼ cup milk
    • 1 teaspoon vanilla
    • ¼ cup Marshmallow Fluff

    Instructions

    Cupcakes

    • Preheat oven to 350 F and line a cupcake tin with paper liners.
    • Beat butter and sugar.
    • Add in eggs and vanilla.
    • Combine the dry ingredients. Alternate adding in the dry ingredients and the sour cream, mixing between each addition until fully combined.

    Cinnamon Filling

    • In a separate bowl, combine all the filling ingredients.
    • Swirl layers of cupcake batter alternating with cinnamon filling in each cupcake liner.
    • Bake for 20-30 minutes till a toothpick inserted into the center of the cupcake comes out clean.
    • Remove from oven and let cool in pan for approximately 5 minutes, then move to a wire rack to cool completely.

    Icing

    • Combine all the icing ingredients until desired texture.
    • Top cooled cupcakes with icing.

    More Cake + Cupcake Recipes

    • Close up of a chocolate mint cupcake with more cupcakes blurred in the background.
      Chocolate Mint Cupcakes
    • A hand spreading frosting onto the top of the stacked cake layers.
      Spicy Chocolate Cake
    • Apple Cider Cupcakes with Cinnamon Brown Sugar Frosting
    • Slice of rasberry rosé cake in front of the full cake and a bowl of raspberries.
      Raspberry Rosé Sponge Cake with Easy Homemade Jam Filling
    • Facebook
    • Twitter

    Reader Interactions

    Did you make this recipe? Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking doesn't have to be complicated to be delicious! Flour de Liz is full of creative and fun recipes that you won't find anywhere else! The desserts are easy to make, don't require any fancy kitchen equipment, and they're so delicious you'd never know just how easy they are to make!

    About Liz

    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. But I knew that baking did not need to be difficult! As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

    Learn more about me →

    Trending Recipes

    • angled view of cookie cake with alternating brown and white frosting dots around the outside, and one slice pulled out part-way and angled. Multi-colored sprinkles are on the cookie as well as the marbled surface the cookie is on.
      Chocolate Chip Cookie Cake
    • A bowl of Nutella Whipped Cream in a small white bowl on a brown cutting board.
      Two Ingredient Nutella Whipped Cream
    • top down view of birthday marshmallows in the left hand side of the frame with excess cornstarch sprinkle coating on the right hand side of the frame. All on a white surface.
      Birthday Marshmallows
    • A hand reaching to a bowl of cinnamon toast crunch puppy chow sitting on a blue napkin.
      Cinnamon Toast Crunch Puppy Chow

    Summer Recipes

    • Slice of rasberry rosé cake in front of the full cake and a bowl of raspberries.
      Raspberry Rosé Sponge Cake with Easy Homemade Jam Filling
    • three bourbon peach sweet tea cupcakes in ombre pink paper wrappers topped with buttercream frosting.
      Kentucky Bourbon Peach Sweet Tea Cupcakes with Canned Peaches
    • three white ribbed ramekins of no-churn nutella ice cream next to a rose gold spoon.
      Homemade 3 Ingredient No-Churn Nutella Ice Cream
    • side view of the inside of a sangria poptart that has been broken in half and the two halves are stacked on top of eachother with the filling facing out. inthe background are whole sangria poptarts.
      Sangria Poptarts

    See more Summer Recipes →

    Copyright © 2023 Flour de Liz on the Cookd Pro Theme