Cinnamon Roll Cupcakes
Updated: Dec 12, 2021
1/2 cup (1 stick) butter, room temperature
1 cup of sugar; cane or date sugar
1/2 cup dairy-free milk
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 dairy-free milk
Add milk, flour, vanilla, cinnamon, oil, and baking soda. Stir to combine. Beat for 2-minutes, until light and creamy.
In a separate bowl, mix all of the ingredients together for the cinnamon sugar layer in a small bowl. Add to a baggie.
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! If needed, use a toothpick to help swirl the cinnamon on top of the cupcake batter.
Bake for 22 minutes until risen and firm to touch. Allow cooling for a few minutes and then transfer to wire rack. Allow to fully cool before icing.
Using a hand mixer, blend all the icing ingredients together until fluffy.
Add to a piping bag and swirl the icing on top of the cooled cupcake. OPTIONAL: We also swirled the cinnamon-sugar mixture around the icing, as seen in the photo above.