Cinnamon Roll Cupcakes


Okay so I didn’t get up as early as I would have liked today to make a batch of cinnamon rolls. So instead I used those beloved little sweet rolls as my inspiration for these tasty cupcakes. Yay for breakfast inspired desserts! Fluffy vanilla cake with swirls of cinnamon, clove, and brown sugar topped off with a sweet and smooth cream cheese frosting.


This recipe is super quick and easy with no rise times, which is great because I am already getting a request to make them again.

Cinnamon Roll Cupcakes

Source: Ashley Marie’s Kitchen
Yield: 12 cupcakes


  • 3 tablespoons of unsalted butter, softened
  • 1/4 cup of light brown sugar, lightly packed
  • 1/2 teaspoon of cinnamon
  • 1/8 teaspoon of ground cloves


  • 1 and 1/2 cups of all- purpose flour
  • 1 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 stick of unsalted butter, softened and cubed
  • 1 large egg, room temperature
  • 1 large egg white room temperature
  • 1/2 cup of whole milk
  • 1 and 1/2 teaspoons of pure vanilla extract


Preheat the oven to 350 degrees and line a standard muffin tin with paper liners.

Prepare the filling first.

In a medium sized bowl whisk together the butter, brown sugar, cinnamon and cloves until combined and smooth. Set aside.

Prepare the cupcake batter.

Over the bowl of an electric mixer sift together the flour, sugar, baking powder and salt. Using the paddle attachment mix the flour mixture on low speed until combined. Add the cubed butter and mix until coated in the flour mixture.

In a large bowl whisk together the egg, egg white, milk and vanilla extract. In two equal parts add the milk mixture to the flour mixture and mix until just combined and smooth. Make sure not to over mix.

To the prepared muffin tin add 1/2 a tablespoon of batter to each section. Add 1/4 teaspoon of the brown sugar filling to the batter in the cups. Using a tooth pick gently swirl the filling into the batter.

Add another 1/2 a tablespoon of batter to each section. Then add another 1/4 teaspoon of the brown sugar filling and gently swirl the filling into the batter. Lastly top off each section with 1/2 a tablespoon of batter.

Bake, rotating the pan halfway through for 17-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

While the cupcake cool you can start on the frosting.

Cream Cheese Frosting

  • 1 stick of unsalted butter, softened
  • 8 oz of cream cheese, softened
  • 3 cups of powdered sugar
  • 1 teaspoon of pure vanilla extract

In the bowl of the mixer using the paddle attachment cream together the butter and cream cheese until smooth and creamy. Add the confectioners sugar and vanilla extract and beat on low until incorporated. Increase the speed to medium- high and beat until smooth and creamy. Frost the cooled cupcakes and enjoy.

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