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Cinnamon Roll Cupcakes

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
Keyword Cinnamon Roll Cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 cupcakes
Calories 162kcal
Author Chelsea
Cost $6.24



  • 3 large eggs
  • 3/4 cup full fat sour cream
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 package (15.25 ounces) super moist yellow cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix, dry, not prepared
  • 1/2 cup water

Cinnamon-Sugar Swirl

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


  • 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
  • 2 tablespoons heavy cream



  • PREP: Preheat the oven to 350 degrees F (176 degrees C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside
  • BATTER: In a large bowl, whisk the eggs with a fork. Add in the sour cream, canola oil, and vanilla extract. Stir until completely combined. Add in the cake mix and pudding mix, stirring a few times to moisten. Add in the water and mix until just combined.
  • FILL MUFFIN TINS: Fill cupcake liners 3/4 the way full. (The batter should yield a full 24 cupcakes so divide evenly.)

Cinnamon-Sugar Swirl

  • Combine the brown sugar and cinnamon in a small bowl. Mix until combined. Sprinkle this cinnamon-sugar mixture evenly between each cupcake. Use a toothpick to swirl the mixture into each cupcake.


  • Combine all the ingredients in a food processor or blender and pulse until the mixture is crumbly. Divide the streusel evenly among each cupcake.
  • Bake only 1 tray at a time for 18-23 minutes or until a toothpick (or fork) when inserted in the center of a cupcake comes out clean or with a few moist crumbs. When lightly touching the top of the cupcake, it should bounce back. Remove and let the cupcakes cool in pan for 5-10 minutes before removing to a wire cooling rack to finish cooling completely

Cream Cheese Frosting

  • 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 2 tablespoons heavy cream. Mix until smooth. Transfer the frosting to a frosting bag and cut off the tip. Pipe a swirl on top of each cupcake dividing the frosting evenly between the 24 cupcakes.


Calories: 162kcal