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Cinnamon-Roll Cupcakes with a Sugar Streusel and a Cream Cheese Glaze

Yellow cupcakes with cinnamon-sugar swirls throughout and a sugary streusel on top. These cupcakes are drizzled with a cream cheese glaze.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 cupcakes
Author Chelsea

Ingredients

Cupcakes

  • 1 package (15.25 ounces) yellow cake mix
  • 1 package (3.4 ounces) vanilla pudding mix, dry, not prepared
  • 3 large eggs, at room temperature and lightly beaten
  • 1 cup buttermilk, check notes for substitution
  • 1/3 cup vegetable oil
  • 3/4 cup full fat sour cream
  • 1 teaspoon vanilla extract

Cinnamon-Sugar Swirl

  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Streusel

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon ground cinnamon

Cream Cheese Glaze

  • 1 ounce cream cheese softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1-2 tablespoons heavy cream or milk, if needed

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees F. Line two muffin tins with liners and set aside.

  2. In a large bowl, sift together the pudding and cake mix.
  3. In a separate bowl, combine the lightly beaten eggs, buttermilk, vegetable oil, sour cream, and vanilla extract. Mix.

  4. Mix wet and dry until combined (do not over-stir or beat in too much air)

Cinnamon-Sugar Swirl

  1. Combine the brown sugar and cinnamon in a small bowl. Stir until combined.

  2. Spoon the cupcake mixture into the bottom of the cupcake liners about 1/4th the way full. Spoon the cinnamon-sugar swirl on top and swirl together with a toothpick or fork. Fill up to 3/4ths the way full on the cupcake liner with more cupcake batter. Again spoon the cinnamon-sugar swirl on top and swirl together. The cupcake batter and filling should exactly fill 24 cupcake cavities

Streusel:

  1. Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Sprinkle even amounts on top of the cupcakes

  2. Bake the cupcakes for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool slightly before putting on frosting.

Cream cheese frosting

  1. Combine the cream cheese and butter. Using hand mixers or a stand mixer, beat until smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Mix. Add in a tablespoon of heavy cream or milk until the consistency you desired is reached.

  2. Spread over the slightly cooled cupcakes either covering the tops completely or drizzling the glaze on with a spoon.

Recipe Notes

If you don’t have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.