1-Let’s walk through making these cinnamon roll cupcakes step by step, drawing from my go-to recipe that always delivers. I start by preheating the oven to 350 degrees Fahrenheit, which sets the stage for even baking and that golden edge we all love. This method keeps things simple and fun, perfect for beginners or anyone with a packed schedule.

2-First, prepare the cupcake batter by creaming the butter, oil, and sugar together in a mixer or large bowl; this step creates a fluffy base that holds the flavors well. Add the egg and vanilla extract, mixing thoroughly and scraping the bowl sides to ensure everything combines evenly. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then add the dry ingredients to the wet ones and mix on low speed until just combined.

3-Next, mix in the sour cream until it’s barely incorporated, followed by the hot milk, scraping the sides as needed for a thick batter that’s ready to go. For the cinnamon roll filling, simply mix the brown sugar and cinnamon in a small bowl and set it aside. Line your cupcake pan with liners, place 1 tablespoon of batter in each, add 2 teaspoons of the cinnamon sugar mixture on top, cover with another scoop of batter, and sprinkle more cinnamon sugar over that.

4-Bake at 350 degrees Fahrenheit for 16 minutes or until the edges turn golden and a toothpick comes out clean. Once done, let them cool completely before moving on. For the frosting, whip the butter and cream cheese together on medium speed for 2 to 3 minutes, scrape the sides, add the vanilla extract and powdered sugar, and whip briefly on high speed until smooth. If you want a fun twist, mix half a cup of the frosting with cinnamon for a swirl effect and pipe it onto the cooled cupcakes to mimic those classic cinnamon rolls.