- Yield: 24
- Prep Time: 15 minutes
- Cook Time: 19 minutes
Nutrition facts (per portion)
- Calories: 226
- Carbohydrate Content: 27
- Fat Content: 13
- Protein Content: 2
- Serving Size: 1 cupcake with frosting
- Sodium Content: 51
- Sugar Content: 16
Cinnamon Roll Cupcakes with Cinnamon Buttercream
Today is one of those cloudy, gloomy days when you want to curl up on the couch with a good book and a cinnamon roll. I have yet to find a good gluten-free cinnamon roll recipe, so I decided to, of course, make a cinnamon roll cupcake instead! And, oh my goodness, these did not disappoint ya’ll!!!
This is what the batter looks like once you have mixed the swirl filling in. Fill the cupcakes almost to the top and then add the swirl and move it around with a toothpick until it is sufficiently swirled.
This is what they will look like when they come out. Yes, they really do taste as good as they look. The cinnamon is a little mild in the cupcake itself, but the icing will more than compensate for that! If you are use to cinnamon rolls with nuts, you can also add a handful of chopped nuts into the batter right before you scoop it into the muffin tins.
And……the finished product. It’s not my best decorating. I was going to stick a stylish cinnamon stick on top, but don’t have those lying around my house. Instead, I opted for one of my all-time favorite candies, Red Hots. They do give the cupcakes a little holiday flare I think.
However you choose to decorate them, I hope that these will give you as much holiday comfort and joy as they did me.
- Cinnamon Roll Cupcakes
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 2 cups (280 g)
- ground flaxseeds - 1/2 tsp
- baking powder (gluten free) - 1 tsp
- baking soda - 1/2 tsp
- salt - 1/2 tsp
- unsalted butter (room temperature) - 8 tbs (112 g)
- sugar - 3/4 cup (150 g)
- eggs - 3 (180 g measured out of shell)
- vanilla extract (pure) - 2 tsp
- buttermilk (room temperature) - 2/3 cup (158 ml)
- Cinnamon Buttercream
- unsalted butter - 1 cup (2 sticks)
- vanilla extract (pure) - 1 tsp
- cinnamon - 2 tsp
- powdered sugar - 2 cups
- heavy cream - 3 tbs
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin. Silicone cupcake liners work really well!
- First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Put this to the side.
- Then make the cupcake batter. In a medium-size bowl, place the flour blend, baking powder, baking soda and salt, and whisk to combine well. Set this bowl aside as well. In the bowl of a stand mixer (or a large bowl with a handheld mixer), beat the butter on medium speed until light and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium speed until well-combined. Mix the flaxseeds and water together and add to the wet ingredients.
- Add the dry ingredients, alternating with the buttermilk, in 3 parts, beginning and ending with the dry ingredients. The batter will be thick but light and fluffy. I like to use a whisk instead of the electric beaters to mix at this point, because you don’t want to over-mix the batter.
- Place half of the cupcake batter into the muffin tin, and top with half the filling. Swirl the filling around gently in the batter with the end of a long spoon or a toothpick or skewer. Top with the remaining cupcake batter, and then the remaining filling, and swirl again.
- Bake for 19 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool on a cooling rack. Enjoy!
- While the cupcakes are cooling, make the buttercream.
- Beat 1 cup (2 sticks) butter, softened, in large bowl of an electric mixer (whisk attachment) on medium speed until light, fluffy.
- Add 1 teaspoon vanilla.
- Add 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended. (TIP: Add as much or as little cinnamon as you want. I prefer mine with plenty of cinnamon, so I actually added double the amount of cinnamon. I also did this because the cinnamon flavor in the cupcake is so mild.)
- Add 3 tablespoons of heavy cream and beat until light and fluffy, about 2-3 minutes. Add more powdered sugar to stiffen the buttercream, or more heavy cream to make it more spreadable, as you desire.
- Use a decorating bag and tip of choice to pipe swirls on top of the cupcakes, or simply spread on the frosting with a knife. (TIP: I could not find my piping bags, so I used my tip of choice into a resealable freezer bag and it piped on just as if I had used a piping bag).