These cinnamon roll cupcakes are made with my vanilla cupcake recipe, brown sugar cinnamon swirl and frosted with cinnamon brown sugar buttercream.

brown sugar AP flour fine sea salt cinnamon cup unsalted butter vanilla bean paste cinnamon



brown sugar cinnamon AP flour



cake flour baking powder fine sea salt granulated sugar canola oil unsalted butter egg vanilla bean paste sour cream whole milk


STEP 1: For the buttercream, combine brown sugar, flour, salt and cinnamon in a saucepan and whisk. While whisking slowly pour in milk.

STEP 2: Place over medium heat and stir continuously. Whisk quickly as it thickens. When it feels like a custard, pour into a heat safe container.

STEP 3: For the cinnamon swirl combine the brown sugar, cinnamon and all purpose flour and set it aside.

STEP 4: For the cupcakes whisk the cake flour, baking powder, salt and sugar. Add oil and butter and beat until combined.

STEP 5: Add the egg and vanilla extract and mix until they're fully combined. Then add the sour cream and milk, mixing just until the batter is smooth.

STEP 6: Fill a lined muffin tin about 1/3 full of batter. Spread 1 tsp of cinnamon sugar filling and top with batter, filling the cupcake liners to 3/4. full.

STEP 7: Use a knife to gently swirl the cupcake. Bake for 20 min at 350F. Remove from oven and cool before moving to a cooling rack.

STEP 8: For the buttercream, place butter in a large bowl. Using a stand mixer, whisk the  butter at full speed until it is pale and fluffy.

STEP 9: Add the cooled custard in 4 increments while mixing at medium-high speed. Add the vanilla and mix until it's fully combined and smooth.

STEP 10: To assemble, frost the cupcakes and dust them with cinnamon. Serve them fresh or just slightly chilled.

Click the link below for the full recipe!