Gluten Free Snickerdoodle Cupcakes Recipe

No Photo

Have you made this?

 Share your own photo!

Gluten Free Snickerdoodle Cupcakes

Tiffany Whittaker

By
@Tiffanyann0725

Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website


Featured Pinch Tips Video

Rating:

Serves:

15-18

Prep:

20 Min

Cook:

20 Min

Ingredients

TOPPING

6 tsp
sugar
1 tsp
cinnamon

CUPCAKES

4 large
eggs
3/4 c
grapeseed or other natural tasting oil
3/4 c
cold water
1 tsp
pure vanilla extract
1 tsp
ground cinnamon
1 box
gluten free white cake mix (can choose kinnikinnick brand)

FROSTING

1/2 c
earth balance (other dairy free butter substitute if you want them vega) otherwise use regular butter
4 c
powdered sugar
1 tsp
ground cinnamon
1 pinch
sea salt
2 tsp
pure vanilla extract
2-6 Tbsp
rice milk or other dairy free milk (or regular milk)

GARNISH (OPTIONAL)

6 cinnamon sticks, each one broken into thirds.

Directions Step-By-Step

1
Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.
2
Combine eggs, oil, water and vanilla in a mixing bowl and whisk (either by hand or with a handheld mixer) for 2 minutes. Gradually add the cake mix and cinnamon, whisk just until combined. Wisk just until combined, mixture will be a little lumpy. Divide batter among prepared muffin tins. Sprinkle about 1/4 teaspoon of the topping on each cupcake. Bake for 20 minutes or until risen, lightly browned and a tooth pick inserted in the center comes out clean. Let cool.
3
While cupcakes are cooling, make the frosting. In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the Earth Balance until smooth. Add the powdered sugar. Cinnamon, salt, vanilla and 2 tablespoons rice milk. Start with the mixer or low and combine. Gradually add more rice milk until the mixture becomes a spreadable consistency. Turn mixer up to medium-high and beat for 30 seconds or so until very creamy.
4
Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
5
Cupcakes and frosting can be made several days ahead. For best results store cupcakes unfrosted in the fridge, covered with plastic wrap. Store frosting separately in a covered container in the fridge. Let frosting come to room temperature before frosting cupcakes. Frost the cupcakes no longer than a few hours before serving.

This Gluten & Dairy Free Recipe makes 18 Cupcakes

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy