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Cinnamon Roll Cupcakes With Swirl Frosting

Cinnamon Roll Cupcakes With Swirl Frosting That Wow!

Delight in these Cinnamon Roll Cupcakes With Swirl Frosting, merging nostalgic comfort with modern flair for a perfect dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour Use gluten-free flour for a lighter option if needed.
  • 1 cup granulated sugar Substitute with coconut sugar for a healthier twist.
  • 1/2 cup brown sugar Enhances flavor with caramel richness.
  • 2 teaspoons baking powder Always check for freshness.
  • 1/2 teaspoon baking soda Must be balanced with acid if omitting.
  • 1/2 teaspoon salt Balances out sweetness.
  • 2 teaspoons cinnamon Fresh ground yields the best results.
  • 1/2 cup unsalted butter Adds richness and moisture.
  • 1 cup buttermilk Mix regular milk with vinegar as a substitute.
For the Frosting
  • 8 ounces cream cheese Don't substitute unless using store-bought.
  • 1/4 cup butter Softened.
  • 2 cups powdered sugar Adjust to reach desired consistency.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best profile.
Optional Add-ins
  • 1/4 cup chopped nuts Consider walnuts or pecans.
  • 1 cup chocolate chips Mix them in for a sweet surprise.
  • to taste caramel sauce An indulgent drizzle for sweetness.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Piping bag

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  2. In a mixing bowl, combine the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon; whisk until mixed.
  3. In another bowl, cream the butter until light and fluffy, then alternately mix in the dry ingredients and buttermilk until just combined.
  4. Mix together the filling ingredients: brown sugar and cinnamon; add nuts if desired.
  5. Spoon 1 tablespoon of batter into each liner, add 1 tablespoon of filling, and top with another tablespoon of batter.
  6. Bake for 18 to 20 minutes, then cool in the pan for 5 minutes before transferring to a wire rack.
  7. For the frosting, beat cream cheese and butter until creamy, add powdered sugar and vanilla; mix until combined.
  8. Once cool, frost the cupcakes generously and drizzle with caramel sauce if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Use fresh ingredients for best results. Room temperature cupcakes maintain texture when frosted. Customize flavors to taste.

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