Easy-to-make cinnamon roll cupcakes with a streusel and glaze!
Hey everyone! Chelsea from Chelsea’s Messy Apron with a delicious cupcake recipe for you all to try! If you love cinnamon rolls you will go crazy for these amazing cupcakes!
How do you make cinnamon roll cupcakes?
The base is a yellow cake mix, doctored-up to taste great. The additions are simple – oil, eggs, buttermilk, vanilla pudding, sour cream, and vanilla extract. Adding a few extra ingredients to a cake mix really jazzes it up in a simple way. These cupcakes are super moist, chewy, and have a depth of flavor you can’t get from plain cake mix cupcakes. Cinnamon, brown sugar, butter, and a tad bit of flour get mixed together to become the cinnamon-sugar swirl. That gets swirled in between the layers of cake mix and on top just for good measure. I did one scoop of batter, a spoonful of the cinnamon-sugar mixture swirled in, one more scoop of batter, and one more spoonful of the cinnamon-sugar mixture. And then comes the streusel. My personal favorite. 🙂
This streusel will be pretty thick almost like a thick dough. I just put a few small spoonfuls of the streusel on the very top of the cupcakes and then put them in the oven. The streusel doesn’t need to cover the entire top (unless you want it to), but just put small bits of it throughout the top. Also, the streusel is totally optional. If you aren’t feeling it, definitely feel free to leave it out and nothing changes about how you bake these cupcakes. Last, but never least, comes the cream cheese glaze. A very simple and traditional cinnamon roll glaze, and perfect for these cupcakes. You can drizzle the glaze over the cupcakes or cover the entire tops – both are great!
More Delicious Cupcake Recipes from Chelsea’s Messy Apron: The BEST Pumpkin Cupcakes The BEST Carrot Cake Cupcakes All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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