These Cinnamon Roll Cupcakes are a delightful fusion that takes your breakfast treats to a new level. Perfect as indulgent desserts or festive brunch offerings, they are bound to become a favorite in your household.
Ingredients
Scale:
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ cup unsalted butter (melted)
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
½ cup brown sugar (for filling)
2 tsp cinnamon (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep a fluffy cupcake texture.
In a small bowl, combine the brown sugar and cinnamon for the filling.
Fill each cupcake liner halfway with batter, then sprinkle a teaspoon of the cinnamon sugar filling on top, followed by another layer of batter to cover.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
