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Cinnamon Roll Cupcakes

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Delightful cupcakes that capture the warmth of cinnamon rolls in a portable form, topped with a creamy glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 2 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract.
  4. Combine the flour, baking powder, cinnamon, and salt in another bowl. Gradually add to the wet mixture, mixing until just combined.
  5. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  6. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool on a wire rack.
  7. Whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
  8. Drizzle the glaze over the cooled cupcakes and serve.

Notes

These cupcakes can be paired with coffee or milk and stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/cinnamon-roll-cupcake-recipe/

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