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Cinnamon Bun Flavoured Cupcakes

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On cold snowy days I like to make my cinnamon bun flavoured cupcakes.  These cute cupcakes are fluffy and have a great taste.  There are ripples of cinnamon throughout the cupcake twisting and turning creating a nice contrast against the vanilla flavoured coconut flour.  The creamy icing tastes like I’m licking off the top of a Cinnabon.  What’s better than walking into the engulfing smells of a bakery right in your kitchen!

These cinnamon bun flavoured cupcakes are incredible served hot or cold.



*Update – Since writing this post I no longer use Splenda and I consume dairy in limited amounts.  In place of Splenda, I would recommend: raw honey, maple syrup, coconut sugar, etc.  I have tried making this with coconut milk using the fat that rises to the top of the can when it is cold.  It works but it takes longer to bake and the results do not taste as good as the sour cream version.

Cinnamon Bun Flavoured Cupcakes

Author: Carol Lovett
Recipe type: Dessert, Snack
Serves: 6
  1. Cinnamon Bun:
  2. Mix the wet ingredients together in a bowl.
  3. Then mix the dry ingredients together in a separate bowl.
  4. Slowly mix the wet ingredients into the dry ingredients. Fill a (microwavable) cupcake pan ⅓ full.
  5. Then sprinkle cinnamon on it.
  6. Continue to spoon a little of the mixture into the cupcake pan and sprinkle with cinnamon until there is no more cupcake mixture. Microwave on HIGH 2.5 minutes or until the cupcake is set in the center or bake at 350 degrees for 15-20 minutes.
  7. Icing:
  8. Mix cream cheese and heavy cream or coconut milk together.
  9. Microwave for about 30 seconds.
  10. Any longer and the mixture will start exploding!
  11. Stir until smooth and add protein powder until desired thickness & taste.

9 Responses to Cinnamon Bun Flavoured Cupcakes

  1. Laura February 5 at 1:04 pm #

    These look great! Will definitely have to try them.

  2. Ditch The Wheat February 5 at 5:30 pm #

    Thanks! I love eating them without the icing too.

  3. Sherie August 22 at 9:21 pm #

    This recipe makes 6 cupcakes, right? Have you tried baking them in the oven rather than the microwave?

    • CAROLditchthewheat August 22 at 10:05 pm #

      Hi Sherie,

      Yes, it makes 6 cupcakes. Small cupcakes. I tried baking them in the oven once a long time ago. I tried that with the original version.

  4. Sherie August 22 at 10:19 pm #

    Sorry! Ignore my last comment. I just read the directions again and see that you did include the baking instructions for the regular oven. Can’t wait to try them. Look delicious!

  5. Joy June 9 at 12:28 am #

    Why not use plain fat free greek yogurt in place of the sour cream?

    • Carol Lovett November 4 at 1:08 am #

      Because I believe in eating fat and that fat is healthy.

  6. lana September 10 at 9:20 am #

    If I don’t cook with a microwave, how could I bake this in the oven? What temp and for how long. Thanks


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