How do I store leftover Cinnamon Roll Cupcakes?

Store your leftover Cinnamon Roll Cupcakes in an airtight container in the refrigerator for up to five days. If you'd like to make these in advance, you can also freeze them. Just thaw them at room temperature before glazing and serving to enjoy their original flavor and texture.

Can I make these Cinnamon Roll Cupcakes ahead of time?

Absolutely! You can bake the cupcakes and store them in an airtight container for up to five days in the refrigerator. If you prefer to make them farther in advance, consider freezing them. Thaw them at room temperature when you're ready to serve, then glaze as per the instructions.

What if I don’t have sour cream?

If you don’t have sour cream on hand, you can replace it with plain yogurt, buttermilk, or even a homemade version using lemon juice or vinegar added to milk. These alternatives will provide similar moisture levels and tanginess to your cupcakes.

Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend. Make sure to check that all other ingredients are gluten-free as well, including the baking powder, to ensure a safe treat for everyone.

What can I do with leftover glaze?

If you have leftover glaze, consider using it as a drizzle over pancakes, waffles, or even oatmeal for added sweetness and flavor. It can also be a delightful dip for fruits or other baked goods.

Cinnamon Roll Cupcakes: Easy Delightful Dessert Recipes

Ingredients

Scale

1 1/2 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 cup Unsalted butter, softened
3/4 cup Granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
1/2 cup Sour cream
1/4 cup Whole milk
1/4 cup Brown sugar
1 tablespoon Cinnamon (for swirl)
1/2 cup Powdered sugar
1 tablespoon Milk (for glaze)

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well.
Stir in the vanilla extract. Alternate adding the dry mixture and sour cream into the wet mixture, ending with dry ingredients.
Fold in the whole milk until the batter is smooth.
Mix brown sugar and cinnamon for the swirl, then drizzle in melted butter to form a paste.
Spoon batter into liners, add cinnamon-sugar mix in the center, and swirl with a toothpick.
Bake for 18-22 minutes, then cool for 5 minutes before transferring to a wire rack.
Whisk together powdered sugar, milk, and a splash of vanilla for the glaze, and drizzle over cooled cupcakes.

Notes

For a lower-fat option, substitute butter with unsweetened applesauce.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg