Golden Swirl Cinnamon Roll Cupcakes: A Cozy Treat

Introduction

Imagine the tender crumb of a cupcake swirling with warm, cinnamon-laced goodness, all crowned with a creamy frosting and a sugary glaze that gives a nod to the iconic cinnamon roll.

That’s exactly what these Golden Swirl Cinnamon Roll Cupcakes deliver—a harmonious fusion of cupcake and comfort-food familiarity. Whether it’s a lazy weekend brunch or a cozy evening snack, this recipe brings aromatic indulgence in a fun, elegant package.

What makes these cupcakes special:

• A buttery, soft cake base that’s neither too rich nor too sweet.
• A gorgeously marbled cinnamon-sugar swirl embedded within the batter.
• A velvety cream-cheese-infused frosting that dances in flavor.
• A glossy drizzle of sweet glaze to finish with shine and subtle sweetness.
• Layered textures and flavors reminiscent of a cinnamon roll—but lighter, match-friendly, and portable.

Let’s dive into the full list of ingredients and step-by-step instructions.

Golden Swirl Cinnamon Roll Cupcakes: A Cozy Treat

Print Recipe

Soft, fluffy, and swirled with cinnamon-sugar goodness — these Easy Cinnamon Roll Cupcakes deliver all the flavor of classic cinnamon rolls without the hassle of yeast or long rise times. Perfect for brunch, dessert, or a sweet afternoon treat, these cupcakes bake in just 20 minutes and come topped with a rich cream cheese glaze that will have everyone asking for seconds. Bake them today and enjoy fresh-from-the-oven comfort in every bite!

• Total Time: 35 minutes
• Yield: 12 cupcakes

Ingredients

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Cupcake Batter:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ½ cup sour cream

• ½ cup whole milk

Cinnamon-Sugar Swirl:

• ½ cup brown sugar, packed

• 1 tbsp ground cinnamon

• 2 tbsp unsalted butter, melted

Cream Cheese Glaze:

• 4 oz cream cheese, softened

• ½ cup powdered sugar

• 1–2 tbsp milk (adjust for drizzling consistency)

• ½ tsp vanilla extract

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Instructions

• Preheat & Prepare
  Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

• Mix Dry Ingredients
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• Cream Butter & Sugar
  In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

• Add Eggs & Vanilla
  Beat in the eggs one at a time, followed by the vanilla extract.

• Combine Wet & Dry
  Add half the dry ingredients to the wet mixture, followed by sour cream, then the remaining dry ingredients. Mix just until combined. Stir in milk until smooth.

• Prepare Cinnamon Swirl
  In a small bowl, combine brown sugar, cinnamon, and melted butter.

• Assemble Cupcakes
  Fill each cupcake liner halfway with batter, spoon a small amount of cinnamon mixture, then top with more batter. Use a toothpick to swirl gently.

• Bake
  Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

• Make the Glaze
  In a small bowl, whisk cream cheese, powdered sugar, milk, and vanilla until smooth.

• Finish & Serve
  Drizzle glaze over cooled cupcakes and enjoy immediately or store in an airtight container for up to 3 days.

Notes

• Make Ahead: Cupcakes can be baked a day in advance and glazed before serving for freshness.

• Extra Flavor: Add a pinch of nutmeg to the cinnamon swirl for a warmer spice profile.

• Storage: Store in an airtight container at room temp for 3 days or refrigerate for up to 5 days.

• Freezer Tip: Freeze unglazed cupcakes for up to 2 months. Thaw overnight in the fridge, glaze, and serve.

• Author: SOFIA
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Makes 12 cupcakes

Cupcake Batter

• 1 ⅓ cups (170 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup (56 g) unsalted butter, softened
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• ⅓ cup (80 ml) sour cream or full-fat Greek yogurt, room temperature
• ⅓ cup (80 ml) whole milk, room temperature
• ½ teaspoon pure vanilla extract

Cinnamon-Sugar Swirl

• 2 tablespoons (25 g) light brown sugar, packed
• 1 teaspoon ground cinnamon
• A pinch of fine salt
• ½ tablespoon melted butter

Cream Cheese Frosting

• 4 ounces (112 g) cream cheese, softened
• 2 tablespoons (28 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• ¼ teaspoon ground cinnamon (optional – for extra depth)
• ¼ teaspoon vanilla extract
• 1 teaspoon milk or cream (adjust as needed for consistency)

Glaze Drizzle

• ½ cup (60 g) powdered sugar, sifted
• 1 teaspoon whole milk (or more, to thin)
• ¼ teaspoon vanilla extract (optional)

Instructions

A. Prepare Cupcake Batter

1. Preheat & Prep – Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin pan with liners or lightly grease the wells.
2. Dry Mix – In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter & Sugars – In a separate large bowl (or stand mixer), beat the softened butter with granulated and brown sugars until pale, fluffy, and smooth—about 2–3 minutes.
4. Add Egg & Vanilla – Blend in the egg and vanilla until just combined.
5. Alternate Wet & Dry – Add one-third of the dry mixture, followed by half the sour cream and milk, then another third of dry, the remaining sour cream/milk, and finally the last of the dry ingredients. Mix gently between additions—just until incorporated. Resist over-mixing to keep the texture tender.
6. Check Consistency – The batter should be soft and pourable, but not runny.

B. Make Cinnamon-Sugar Swirl

1. In a small bowl, combine brown sugar, cinnamon, salt, and melted butter until moistened and crumbly. Set aside.

C. Layer & Swirl

1. First layer – Spoon a heaping tablespoon of batter into each cupcake liner.
2. Swirl sprinkling – Add about ¼ teaspoon of the cinnamon-sugar mixture over the batter.
3. Second layer – Spoon another tablespoon of batter on top.
4. Another swirl – Sprinkle another ¼ teaspoon cinnamon mix.
5. Top layer – Finish by adding a bit more batter to nearly fill the liners (~⅔ full total).
6. Create marbling – Use a toothpick or small skewer to gently swirl once or twice, creating a marbled effect—but don’t overdo, or you’ll lose contrast.

D. Bake

1. Bake in preheated oven for 16–18 minutes, or until the tops bounce back slightly and a toothpick comes out clean (a few moist crumbs are okay).
2. Remove from oven and set on a wire rack to cool in the pan for 5 minutes, then transfer cupcakes to cool completely.

E. Frosting

1. Cream base – In a bowl, beat the cream cheese and butter until smooth and creamy.
2. Sweeten & season – Add powdered sugar in increments, blending until smooth. Incorporate cinnamon and vanilla. If frosting is too thick, add milk a tiny splash at a time until spreadable but stable.
3. Frost – Once cupcakes are fully cooled, swirl or pipe frosting atop each one as you like.

F. Glaze Drizzle

1. Mix powdered sugar, milk, and vanilla into a smooth, pourable glaze. If it’s too thick, thin with a drop more milk; if too thin, add a bit more powdered sugar.
2. Drizzle over frosted cupcakes—aim for a fine web of glaze for added shine and sweetness.

G. Serve & Store

• Let the glaze set briefly, about 10 minutes.
• Serve – Room temperature is best; the glaze will be glossy and the frosting delightfully smooth.
• Store – Keep refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving to soften the frosting and refresh the texture.

Baker’s Notes & Tips

• Room temperature ingredients (egg, milk, sour cream, cream cheese) help everything mix smoothly and bake evenly.
• Avoid overmixing once the flour is in—you want tender cupcakes, not dense.
• Swirl gently—too much, and the swirl spreads out; too little, and it clumps. Just a gentle S-shape swirl gives the best look.
• Testing doneness with a toothpick works best—pull them at the first sign of doneness to preserve moist crumb.
• Frosting consistency – piping needs a firmer frosting; spreading is easier with scoring milk.
• Make-ahead – batter can be chilled overnight (store in fridge). Bring to near room temperature before baking. Frost next day.
• Glaze perfection – sifted powdered sugar ensures smooth drip. Thin gradually to avoid runny glaze.

Why This Recipe Works

1. Balanced sweetness – modest sugar in batter; rich swirl and sweet frosting/glaze layered thoughtfully.
2. Moist crumb – sour cream adds richness; careful mixing maintains soft texture.
3. Visual appeal – marbled interior and glossy top make these showstoppers.
4. Convenient size – individual servings make them perfect for gatherings.
5. Cinnamon roll vibes – swirl and frosting channel cinnamon roll flavors without yeast or rolling dough.

Estimated Word-Count Recap

• Introduction & concept: ~150 words
• Ingredients breakdown: ~140 words
• Instructions (six sections): ~550 words
• Baker’s notes & tips: ~180 words
• Why it works: ~100 words
• Overall additional narrative: ~200 words

Total: ~1,320 words.