gluten free snickerdoodle cupcakes

Name: Gluten Free Snickerdoodle Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 15
Ingredients: ## TOPPING; 6 teaspoon(s) sugar; 1 teaspoon(s) cinnamon; ## CUPCAKES; 4 large eggs; 3/4 cup(s) grapeseed or other natural tasting oil; 3/4 cup(s) cold water; 1 teaspoon(s) pure vanilla extract; 1 teaspoon(s) ground cinnamon; 1 box(es) gluten free white cake mix (can choose kinnikinnick brand); ## FROSTING; 1/2 cup(s) earth balance (other dairy free butter substitute if you want them vega) otherwise use regular butter; 4 cup(s) powdered sugar; 1 teaspoon(s) ground cinnamon; 1 pinch(es) sea salt; 2 teaspoon(s) pure vanilla extract; 2-6 tablespoon(s) rice milk or other dairy free milk (or regular milk); ## GARNISH (OPTIONAL); - 6 cinnamon sticks, each one broken into thirds.

(1 RATING)

74 Pinches

Tiffany Whittaker

troutdale, OR

Updated on Mar 2, 2013

Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website

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prep time 20 Min

cook time 20 Min

method ---

yield 15-18 serving(s)

Ingredients

TOPPING
6 teaspoons sugar
1 teaspoon cinnamon
CUPCAKES
4 large eggs
3/4 cup grapeseed or other natural tasting oil
3/4 cup cold water
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 box gluten free white cake mix (can choose kinnikinnick brand)
FROSTING
1/2 cup earth balance (other dairy free butter substitute if you want them vega) otherwise use regular butter
4 cups powdered sugar
1 teaspoon ground cinnamon
1 pinch sea salt
2 teaspoons pure vanilla extract
2-6 tablespoons rice milk or other dairy free milk (or regular milk)
GARNISH (OPTIONAL)
- 6 cinnamon sticks, each one broken into thirds.

How To Make gluten free snickerdoodle cupcakes

Step 1

Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.

Step 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.
Step 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.
Step 4

Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
Step 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
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