A fluffy & moist vanilla cupcake with a sugary cinnamon swirl and drizzled with a simple powdered sugar icing.
One of my favorite desserts as a child was cinnamon rolls. I couldn’t get enough of the sweet, fluffy layers of cinnamon-filled dough smothered in a smooth, sugary icing –it truly is to die for.
If you know me, then you know I sometimes like to take a spin on traditional recipes. So, what better twist than a cinnamon roll in cupcake form? They are more convenient and fast and don’t lack the essence of a traditional cinnamon roll.
Yes…I broke the cinnamon roll rules, but if it results in a mouth drooling creation than who cares, right?
This recipe is extremely easy to make. It starts with a basic vanilla cupcake recipe. The cupcake is layered with a sweet cinnamon swirl then drizzled with a simple icing of powdered sugar and non-dairy milk.
Why You’ll Love These Cinnamon Roll Cupcakes:
Sweet & cinnamony and moist & fluffy. These cupcakes contain the perfect amount of sweetness with 3/4 cup granulated sugar and 1/4 cup brown sugar. The addition of brown sugar adds moisture to the batter and a slightly caramely taste. The flax egg adds moisture as well.
Simple, easy, and quick. Compared to traditional cinnamon rolls, these cupcakes are ready in no time. No rising or rolling of the dough required. Although, these are cupcakes, not rolls the essence of this recipe is almost the same.
Egg and dairy-free. This recipe uses a flax egg instead of a regular egg and non-dairy milk and vegan butter instead of dairy making it 100% plant-based.
How to Make Cinnamon Roll Cupcakes:
This is a simple, no fuss recipe.
- Preheat the oven to 350F. Line a muffin tin with cupcake liners.
- In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken. In a large mixing bowl, whisk together flax egg, melted vegan butter, sugars, non-dairy milk, and vanilla extract until combined. Add flour, baking powder, spices, and salt. Use a wooden spoon or spatula to stir until a smooth batter forms (make sure not to over stir).
- In a separate smaller bowl prepare the cinnamon swirl. Whisk together the melted vegan butter, flour, brown sugar, and cinnamon until smooth.
- Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Add 1 tsp of cinnamon filling into the center. Use a toothpick or the back of a knife to swirl in the filling. Top of each cupcake with another 2 tbsp of batter. Bake for 25-26 min. until a toothpick inserted comes out clean.
- Whisk together powdered sugar and non-dairy milk to make the icing. Once cupcakes are completely cooled, drizzle over icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy.
If you’re a cinnamon roll lover, check out these recipes on the blog:
Two-Serving No Yeast Cinnamon Rolls
A fluffy & moist vanilla cupcake with a sugary cinnamon swirl and drizzled with a simple powdered sugar icing.
- 1 tbsp (9g) flaxseed meal
- 2 tbsp (15g) water
- ½ cup melted vegan buter
- ¾ cup (133g) granulated sugar
- ¼ cup (42g) brown sugar
- 1 ¼ cups (296g) non-dairy milk
- 1 tsp vanilla extract
- 2 cups (281g) all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (81g) brown sugar
- ¼ cup melted vegan butter
- 2 tbsp all-purpose flour
- 2 tsp cinnamon
- 1 cup powdered sugar
- 2-3 tbsp non-dairy milk
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Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
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In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken. In a large mixing bowl, whisk together flax egg, melted vegan butter, sugars, non-dairy milk, and vanilla extract until combined. Add flour, baking powder, spices, and salt. Use a wooden spoon or spatula to stir until a smooth batter forms (make sure not to over stir).
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In a separate smaller bowl prepare the cinnamon swirl. Whisk together the melted vegan butter, flour, brown sugar, and cinnamon until smooth.
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Pour 2 tbsp of vanilla cupcake batter into each cupcake liner. Add 1 tsp of cinnamon filling into the center. Use a toothpick or the back of a knife to swirl in the filling. Top of each cupcake with another 2 tbsp of batter. Bake for 25-26 min. until a toothpick inserted comes out clean.
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Whisk together powdered sugar and non-dairy milk to make the icing. Once cupcakes are completely cooled, drizzle over icing. Alternatively, you can eat the cupcakes warm and still pour over the icing, just keep in mind it will be a bit messy.
