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gluten free snickerdoodle cupcakes

(1)
Tiffanyann0725 avatar
Recipe by
Tiffany Whittaker
@Tiffanyann0725
troutdale, OR

Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website

(1)
yield 15 -18
prep time 20 Min
cook time 20 Min

Ingredients For gluten free snickerdoodle cupcakes

  • TOPPING
  • 6 tsp
    sugar
  • 1 tsp
    cinnamon
  • CUPCAKES
  • 4 lg
    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.

How To Make gluten free snickerdoodle cupcakes

  • 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
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