Mini Cinnamon Roll Cupcake Recipe
These mini cupcakes are soo delicious and cozy. They’re a perfect combination of two mouth-watering sweet treats - cinnamon rolls and cupcakes. And who doesn’t love cinnamon rolls and cupcakes? You can make these mini cupcakes for any time of the day - breakfast, snack, or dessert! And, feel free to make them regular sized to really indulge in their tastiness. Enjoy!
Mini Cinnamon Roll Cupcakes
*To make regular sized cupcakes, check the notes at the bottom of the page
Ready In: 1 hr
Makes: 100
Batter Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
⅔ cups butter, room temperature and cut into 1 inch squares
2 eggs
1 ¾ granulated sugar
2 teaspoons vanilla
1 ¾ cups milk
Filling Ingredients
¾ cups packed brown sugar
⅓ cups finely chopped pecans
1 teaspoon nutmeg
3 teaspoons ground cinnamon
Frosting Ingredients
½ cup butter, room temperature and cut into 1 inch squares
1 teaspoon vanilla
4 cups powdered sugar
½ teaspoon salt
⅛ cup whipping cream + 2 tablespoons
Prep - Cupcakes
1. Line mini cupcake cups with paper bake cups and preheat oven to 350°F*
2. Mix together flour, baking powder, salt, and cinnamon in a medium bowl.
3.In a smaller bowl mix together brown sugar, pecans, nutmeg, and cinnamon.
4. In a large bowl beat butter until fluffy (about 30 seconds on medium speed). Add sugar little by little until completely combined. Continue beating sugar and butter until very fluffy for about 2 more minutes, scraping down the sides occasionally.
5. Add eggs one by one, mixing for 1 minute after each addition. Beat in vanilla.
6. Add ⅓ of the four mixture, followed immediately by ⅓ of the milk. Continue until both the flour mixture and the milk have been completely used up.
7. Spoon in a slight amount of batter into the prepared mini cupcake cups (cups should be a little less then half way filled, about ¼ tbs). Add enough of the brown sugar mixture to just cover the batter, and then cover that with more cupcake batter (the cups should be almost filled). Save remaining brown sugar mix to top the cupcakes.**
8. Bake for 14-15 minutes, or until a toothpick inserted in comes out clean.***
9. Remove cupcakes from the cupcake tins and continue steps 7-8 until you have used all the batter. Cool cupcakes completely before frosting.
Prep - Frosting
1. Beat butter in a large bowl on medium-high speed until fluffy, scraping down the sides when needed. Beat in vanilla and salt.
2. Mix in half of the powdered sugar (two cups), beating until completely combined, scraping down the sides when needed.
3. Beat in ⅛ cup whipping cream. Combine. Beat in the rest of the powdered sugar. Beat in the extra two tablespoons of whipping cream.
4. Cream until frosting reaches your desired consistency (check tips).
5. Transfer frosting into piping bags and frost the cooled cupcakes, or spread it on the cupcakes using a butter knife.
6. Once frosted, sprinkle on leftover brown sugar mixture.
7. Enjoy :)
Tips - 1. Make sure butter is room temperature for both the cupcakes and frosting or it will not cream properly.
2. Let cupcakes cool completely before frosting to prevent the frosting from melting.
3. If your frosting is too thick, beat in extra whipping cream, little by little. If your frosting is too thin, beat in extra powdered sugar, little by little.
*Line regular sized cupcake trays with paper bake cups
**Spoon in about 1 tablespoon of batter into prepared paper bake cups. Sprinkle 1 teaspoon of brown sugar mixture over batter. Spoon in a second tablespoon of batter over the brown sugar mix (cupcake cups should be ¾ of the way filled)
***Bake for 18-20 minutes or until a toothpick inserted in comes out clean.
Recipe, photos and article by Isabella Evans.
baking, cooking, cuisine, sweet treats, cinnamon roll, cupcake, recipe
