Gluten Free Cinnamon Cupcakes

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These Gluten Free Cinnamon Cupcakes are the epitome of comfort! With their perfectly balanced flavors and moist texture they are sure to be a hit at any gathering. Soft and moist Gluten Free Cinnamon Cupcakes topped with a layer of cinnamon sugar and heavenly cinnamon cream cheese frosting. These delectable treats combine the warmth of cinnamon with the smooth richness of cream cheese, creating perfectly balanced flavors that will leave you craving more. These Gluten Free Cinnamon Cupcakes are guaranteed to be a crowd-pleaser, as they are my husband’s (and his bestie’s) FAVORITE dessert that I make!! Get ready to experience a true cinnamon lover’s paradise in every bite!

Happy Baking friends!

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cinnamon cupcakes

Ingredients you’ll need for Gluten Free Cinnamon Cupcakes:


  • Unsalted butter: Provides moisture and richness to the cupcakes, contributing to their tender texture and buttery flavor.
  • Granulated sugar: Adds sweetness to the cupcakes and also helps to create a light and fluffy texture.
  • Vegetable oil: Enhances the moistness of the cupcakes, ensuring they stay soft and tender.
  • Eggs: Act as a binding agent, providing structure and stability to the cupcakes while also contributing to their texture and flavor.
  • Vanilla Extract: Adds a delightful aroma and flavor to the cupcakes, complementing the cinnamon.
  • Gluten Free flour: Acts as a substitute for wheat-based flour, providing structure and texture to the cake while being suitable for those with gluten sensitivities. I love using the King Arthur Measure for Measure Gluten Free Flour for Cakes because it creates a tighter and softer crumb compared to other GF flour blends.
  • Baking powder: Acts as a leavening agent, helping the cupcakes to rise and become light and fluffy.
  • Salt: Enhances the overall flavor of the cupcakes, balancing the sweetness and other ingredients.
  • Cinnamon: Infuses the cupcakes with its warm and aromatic flavor, adding a delightful spiciness to the overall taste.
  • Sour cream: Provides moisture and richness to the cupcakes, contributing to their moist and tender texture.


  • Unsalted butter: Adds richness and creaminess to the frosting, contributing to its smooth texture and flavor.
  • Cream cheese: Provides a tangy and creamy base for the frosting, adding richness and depth of flavor.
  • Powdered sugar: Sweetens the frosting while also helping to thicken it and create a smooth consistency.
  • Vanilla Extract: Enhances the flavor of the frosting, adding a sweet and aromatic note.
  • Heavy cream: Provides richness and creaminess to the frosting, helping to achieve a smooth and spreadable consistency.
  • Cinnamon: Infuses the frosting with its warm and aromatic flavor, complementing the cinnamon in the cupcakes and adding an extra layer of spiciness to the overall taste.

Tips for making Gluten Free Cinnamon Cupcakes:

  • Measure accurately: Baking is a science, so ensure precise measurements of all the ingredients. Use measuring cups and spoons for both wet and dry ingredients, or for more precise and consistent measuring use a kitchen scale. Following the recipe closely to maintain the right balance of flavors and textures.
  • Cream butter and sugar properly: Creaming the butter and sugar until light and fluffy is crucial for achieving a moist and tender cupcake. Make sure the butter is at room temperature for easier creaming and better incorporation of air into the batter.
  • Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can result in dense and tough cupcakes. It’s okay if a few small lumps remain; they will dissolve during baking.
  • Properly preheat the oven: Preheat your oven to the specified temperature and ensure it has reached the desired heat before placing the cupcakes inside. Add an Oven Thermometer to the inside of your oven so you know exactly how hot your oven is and what the temperature is on the inside! A properly preheated oven ensures even baking and helps the cupcakes rise properly. And DO NOT OPEN YOUR OVEN DOOR until your cupcakes have been in the oven for the specified amount of time according to the recipe! Opening your oven door too soon will allow lots of heat to escape the oven resulting in your cupcakes to fall/sink in after baking.
  • Test for doneness: To avoid over or underbaking, insert a toothpick or skewer into the center of a cupcake. When it comes out clean or with a few crumbs clinging to it, the cupcakes are done. If there is wet batter on the toothpick, continue baking for a few more minutes and test again.
  • Allow cupcakes to cool completely: Before frosting, ensure that the cupcakes are completely cooled. This prevents the frosting from melting and sliding off the cupcakes. Place them on a wire rack and allow them to cool for at least 30 minutes to an hour.
  • Perfect the cream cheese frosting consistency: When making the cream cheese frosting, make sure the butter AND cream cheese are at room temperature to achieve a smooth and creamy texture. Be sure to scrape down the sides and bottom of the mixing bowl to ensure that there are no lumps in the cream cheese.
  • Frost your cupcakes like a Pro: Use a piping bag fitted with a pastry tip (I like to use this Wilton 4B tip) and check out my video here about how to properly pipe frosting onto your cupcakes!
cinnamon cupcakes

Frequently Asked Questions:

What’s the secret to moist cupcakes?

 The secret to moist cupcakes lies in 2 main factors: proper ingredient ratios and careful baking techniques. Below I’ve briefly covered 5 things that can aid in keeping your cupcakes moist:

1. Fat content: Incorporating an adequate amount of fat, such as butter or oil, in the cupcake batter is essential for moisture.

2. Liquid balance: Balancing the liquid ingredients in the batter is crucial. Too much liquid can make the cupcakes dense and soggy, while too little can result in dry and crumbly cupcakes.

3. Don’t overmix: Overmixing the batter can lead to gluten development, resulting in dense and tough cupcakes.

4. Proper baking time and temperature: Baking cupcakes for the right amount of time and at the correct temperature is essential for achieving moistness.

5. Sour cream or buttermilk: Adding sour cream or buttermilk to the batter can significantly contribute to moistness.

Remember that moisture is a delicate balance, so it’s important to follow the recipe precisely, pay attention to ingredient ratios, and avoid overbaking. For a more detailed dive into this topic check out my post about How to Make Cupcakes Moist!

What not to do when baking cupcakes?

1. Overmixing the batter: Overmixing can lead to the development of gluten, resulting in dense and tough cupcakes. Mix the ingredients just until they are combined and avoid excessive stirring.

2. Opening the oven too frequently: Opening the oven door during baking can cause a sudden drop in temperature, which may affect the cupcakes’ rise and texture. Try to resist the temptation to check on them too often. Instead, rely on a timer and use the oven light to monitor their progress.

3. Overfilling or underfilling cupcake liners: Incorrectly filling the cupcake liners can lead to uneven baking. Overfilled liners may cause the batter to overflow and create misshapen cupcakes, while underfilled liners may result in flat or sunken cupcakes. Fill the liners about two-thirds full to allow for proper rise and a uniform shape.

4. Inaccurate oven temperature: An oven that is not properly calibrated can lead to uneven baking. Use an oven thermometer to ensure the temperature matches the recipe instructions. Adjust the oven settings accordingly to maintain the desired temperature.

5. Removing cupcakes from the pan too soon: Letting the cupcakes cool in the pan for a few minutes after taking them out of the oven allows them to set and firm up. This makes it easier to remove them without damaging their shape. After a brief cooling period, transfer the cupcakes to a wire rack to cool completely.

6. Frosting warm cupcakes: Frosting cupcakes while they are still warm can cause the frosting to melt and slide off. Ensure that the cupcakes are completely cooled before applying frosting to achieve a smooth and stable finish.

7. Ignoring recipe instructions: It’s essential to follow the recipe instructions carefully, including specific measurements and ingredient order. Baking is a science, and slight variations can affect the final outcome. Respect the recipe’s guidelines to achieve the best results.

By avoiding these common mistakes, you can enhance your cupcake baking skills and create beautifully baked treats with excellent taste and texture.

What is the most important ingredient when making cupcakes?

While all the ingredients in a cupcake recipe play a crucial role, it’s challenging to single out a single “most important” ingredient, as the combination of flavors and textures is what creates a delicious cupcake. However, if I were to highlight one ingredient that significantly contributes to the overall success of cupcakes, it would be the fat component—typically unsalted butter or vegetable oil.

The fat in cupcakes serves multiple purposes. It adds moisture, richness, and tenderness to the crumb, resulting in a soft and moist texture. It also contributes to the flavor profile, providing a buttery or subtly nutty taste that enhances the overall enjoyment of the cupcake.

Additionally, fat helps with the leavening process. During baking, the fat coats the flour particles, creating a barrier that inhibits excessive gluten development. This results in a more tender and delicate crumb.

However, it’s important to note that the overall balance of ingredients is crucial for a successful cupcake. Other components, such as sugar, eggs, leavening agents, and flavorings, work together to create the desired taste, texture, and structure.

Overall, while fat, whether in the form of butter or oil, is an important ingredient in cupcakes, it’s the harmonious combination of all ingredients that leads to a delightful and satisfying cupcake experience.

cinnamon cupcakes

Gluten Free Cinnamon Cupcakes

Irresistible mini Gluten Free Cinnamon Cupcakes with cream cheese cinnamon frosting. Moist, tender, and packed with warm spice in every bite!
Prep Time 50 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course cupcakes, Dessert
Servings 102 Mini Cupcakes


  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Mixing bowls
  • Measuring cups & Measuring Spoons
  • Liquid Measuring Cup
  • Whisk or Fork
  • Cookie/Ice Cream Scoop
  • Mini Muffin Tin
  • Mini Cupcake Liners
  • Pastry brush
  • Piping Bag & Piping Tip


Cinnamon Cupcakes

  • 1/2 cup (1 stick, 114g) Unsalted Butter room temperature
  • 1 1/2 cup (367g) Granulated Sugar
  • 1/4 cup (53g) Vegetable Oil
  • 4 Eggs whole, room temperature
  • 2 tsp. (10g) Vanilla Extract
  • 2 1/4 cup (312g) Gluten Free Flour (King Arthur Measure for Measure Gluten Free blend)
  • 2 1/4 tsp. (12g) Baking Powder
  • 3/4 tsp. (6g) Salt
  • 2 tbsp. (20g) Cinnamon ground
  • 1 1/2 cup (362g) Sour Cream

Cinnamon Sugar Topping

  • 4 tbsp. (57g) Unsalted Butter melted
  • 1/2 cup (108g) Granulated Sugar
  • 1 tsp. (3g) Cinnamon ground

Cinnamon Cream Cheese Buttercream

  • 1/2 cup (1 stick, 114g) Unsalted Butter room temperature
  • 8 oz. Cream Cheese room temperature
  • 3 1/4 cup (454g) Powdered Sugar
  • 1 tsp. (5g) Vanilla Extract
  • 2 tsp. Cinnamon ground
  • Splash Heavy Cream


Cinnamon Cupcakes

  • Preheat oven to 350°F and line a mini muffin tin with mini cupcake liners.
  • Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Cream the butter and sugar together on a medium speed (speed 4 for a kitchen aid mixer) for 4 minutes, until the butter and sugar are light and fluffy.
  • Add the vegetable oil and continue creaming on a medium speed for 1 minute. 
  • Scrape down the sides of the bowl and add the eggs one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.
  • Add vanilla extract and mix until combined.
  • In a medium sized bowl, add the gluten free flour, baking powder, salt, and cinnamon together. Whisk together until all the ingredients are evenly distributed.
  • Next, add half of the dry mixture into the batter and mix on a low speed until its almost combined and there is a little amount of dry ingredients remaining.
  • Add the sour cream and continue to mix on a low speed until almost combined(a with some sour cream remaining).  
  • Add the last half of the dry ingredients mixture and continue to mix on a low speed until combined. scrape down the sides of the bowl to ensure everything has been mixed together.
  • Let the batter rest for 30 minutes before scooping into the muffin tin.
  • Using a cookie scoop, scoop the batter into the cupcake liners so they’re about ¾ of the way full.
  • Place the cupcakes in the oven and bake for about 10-12 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cupcake and if the toothpick comes out clean your cupcakes are done 🙂
  • Let cupcakes cool at room temperature before frosting!

Cinnamon Sugar Topping

  • In a small bowl, whisk together the suagr and cinnamon.
  • Place the melted butter into a small bowl. Using a pastry brush, brush the melted butter onto the top of the cupcakes.
  • Next, dip the top of the cupcake into the bowl of cinnamon sugar and set aside.
  • Continue to do these steps until all cupcakes are topped with cinnamon sugar.

Cinnamon Cream Cheese Buttercream

  • Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until it is smooth, and no lumps remain.
  • Once the cream cheese is smooth, add the butter and continue to cream together on a medium speed until smooth.
  • Next, add the powdered sugar 1 cup at a time and mix on a low speed. Once all the powdered sugar has been added and is thoroughly mixed together, add the splash of heavy cream and vanilla extract, and mix until combined.
  • Then turn the mixer up to a medium high speed and beat together until the buttercream is white and fluffy. (Take note that this buttercream is not as sturdy as a typical American buttercream).
  • Add the cinnamon and mix until combined.
  • Pipe the buttercream on top of your cupcakes and enjoy!
Keyword cinnamon, cream cheese frosting, Gluten free, mini cupcakes
Tried this recipe?Let us know how it was!

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