Best 3 Cinnabon Cupcakes Recipes

Indulge in a delightful journey of flavors with Cinnabon cupcakes, a perfect blend of sweet, gooey cinnamon rolls and the delicate texture of cupcakes. These irresistible treats combine the best of both worlds, offering a soft, moist cake base topped with a generous swirl of cinnamon sugar filling and a decadent cream cheese frosting. Each bite is an explosion of taste, transporting you to a world of cinnamon-spiced bliss. Whether you're a fan of classic Cinnabon rolls or simply love the irresistible combination of cinnamon and sugar, these cupcakes are sure to satisfy your cravings. With easy-to-follow recipes for both the cupcakes and the frosting, this article provides everything you need to create these delectable treats in the comfort of your own kitchen. Get ready to embark on a baking adventure and experience the magic of Cinnabon cupcakes, a true delight for the senses.

Here are our top 3 tried and tested recipes!

CINNAMON CUPCAKE RECIPE

Cinnamon Cupcake Recipe image

This cinnamon cupcake recipe makes the best cupcakes! They're tender, moist and absolutely packed with delicious cinnamon flavor.

Provided by Chelsey White

Categories Cupcakes

Time 34m

Number Of Ingredients 16

Ingredients

1 1/4 cup all-purpose flour (165g)
1 cup sugar (200g)
1 1/2 tsp baking powder (6g)
2 tsp ground cinnamon (5g)
1/2 tsp fine salt (3g)
1/2 cup milk (120g)
1/2 cup water (120g)
1/4 cup vegetable oil (56g)
1 Tbsp vanilla extract (12g)
1 large egg, room temp (56g)
1/2 cup unsalted butter, room temperature (113g)
1 tsp vanilla extract or vanilla bean paste (4g)
2 tsp ground cinnamon (5g)
1/4 tsp fine salt (1g)
1 1/2 cups powdered sugar (185g)
1 Tbsp heavy cream or heavy whipping cream, room temperature (15g)

Steps:

Begin by preheating oven to 350°F / 175°C, and place cupcake liners in baking pans.
Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk.
Pour in 1/2 cup of milk and gently stir until just combined. The batter will be thick but that's how it should be!
Next add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg. Whisk together just until the batter comes together.
Fill the cupcake liners about 2/3 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in the freezer for about 30 minutes.
Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a hand mixer until smooth.
Mix in 1 tsp vanilla extract, 2 tsp cinnamon and 1/4 tsp salt on a low speed.
Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed.
Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.
Garnish with a dusting of cinnamon and a little piece of cinnamon stick, then enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 220 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CINNAMON CUPCAKES

Cinnamon Cupcakes image

"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1-1/4 cups sugar
4 large egg whites
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
CINNAMON FROSTING:
1/4 cup butter, softened
1 teaspoon clear vanilla extract
1/4 teaspoon ground cinnamon
2-1/4 cups confectioners' sugar
3 tablespoons 2% milk
Additional ground cinnamon

Steps:

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.

CINNABON® CINNAMON ROLL CAKE

Cinnabon® Cinnamon Roll Cake image

My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.

Provided by CJ

Categories Desserts Cakes Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
1 ½ cups milk
1 cup white sugar
2 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.1 g, Cholesterol 84.8 mg, Fat 21.1 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 12.9 g, Sodium 380.1 mg, Sugar 56.9 g

Tips:

For a creamier frosting, use a combination of cream cheese and butter.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
To make the cupcakes even more decadent, add a dollop of caramel or chocolate sauce to the center of each one before frosting.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

These Cinnabon cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their soft and fluffy texture, sweet and cinnamon-y flavor, and creamy frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these Cinnabon cupcakes a try!