Fluffy Cinnamon Roll Cupcakes with Brown Sugar Streusel - Easy Recipe! (2024)

FAQs

What is the secret to moist cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn't necessarily make the filling more moist—there's so much butter, so it's moist and gooey either way. Use whichever sugar you prefer.

Fill your cupcake liners 3/4 full. Bake at 400 F for the first five minutes. Then lower the temperature to 350F for the remainder of the baking time. That first initial blast of heat will cause the tops of the cupcakes to puff up.

Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Dense cupcakes can also occur when the batter is overmixed, when the oven door is opened too much during baking, when the oven temperature is off (we recommend using an oven thermometer to double-check oven temp for accuracy!) or when butter and sugar aren't creamed together properly.

Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.

What Brown Sugar Does in Baking. Brown sugar is often used in baking for the flavor and moistness it adds to baked goods. The molasses in brown sugar also helps to prevent cookies and cakes from drying out. It generally makes baked goods softer and moister.

Next time you bake cupcakes or muffins, simply sprinkle rice in the bottom of the pan, then place the cupcake liner on top and fill with batter. Instead of the grease collecting at the bottom of your baked good, the rice will absorb the excess moisture without burning.

How to get the perfect cupcake? ›

Basically, you'll start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter.

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

Place the cinnamon rolls into your prepared pan, with little room between each roll and ½ inch from the edge of the pan. Lightly press down on each roll so that the edges of each roll barely touch each other, and improve their round form if needed.

As a general rule of thumb always store your homemade cupcakes in an airtight container away from sunlight on your countertop for a day OR in the fridge for 4-6 days. Keeping your cupcakes in a closed container keeps them moist and prevents them from drying out and also prevents from contamination.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.