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!
Equipment
- 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
Ingredients
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
Instructions
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!
Tried this recipe?Let us know how it was!