Cinnamon Roll Cupcakes

Updated: Jun 16


Cupcake batter:

  • 2 eggs

  • 1/2 cup (1 stick) butter, room temperature

  • 1 cup of sugar, cane or date sugar

  • 1/2 cup milk, dairy-free

  • 2 cups unbleached all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon Cinnamon

  • 1 tablespoon oil, sunflower, canola, or olive

  • 1 teaspoon baking soda

Cinnamon Sugar Layer:

  • 1 tablespoon sugar, cane or date

  • 1 tablespoon cinnamon

  • 1 tablespoon almond milk


  • 1/2 cup cream cheese, softened

  • 1/4 cup butter, softened

  • 1 teaspoon maple syrup

  • 1 tablespoon almond milk


  1. Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.

  2. In a medium-sized bowl or stand mixer, lightly beat eggs, butter, and sugar; mix until light and fluffy.

  3. Add milk, flour, vanilla, cinnamon, oil, and baking soda. Stir to combine. Beat for 2-minutes, until light and creamy.

  4. In a separate bowl, mix all of the ingredients together for the cinnamon sugar layer in a small bowl. Add to a baggie.

  5. Divide the mixture evenly between the cake papers. To add the cinnamon sugar layer, you’ll cut a small hole in the corner of the baggie. Then slowly swirl the mixture on top of each cupcake. I learned a little goes a long way because it expands!

  6. Bake for 18-20 minutes until risen and firm to touch. Allow cooling for a few minutes and then transfer to wire rack. Allow cooling fully before icing.

  7. For the icing, melt the cream cheese then add in the maple syrup and almond milk.

  8. Drizzle on top of the cooled cupcakes and enjoy!

#CornFree #dessert #cupcakes #Cinnamon


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