Gluten Free Snickerdoodle Cupcakes

Gluten Free Snickerdoodle Cupcakes

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Tiffany Whittaker

By
@Tiffanyann0725

Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website

Rating:

★★★★★ 1 vote

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.

How to Make Gluten Free Snickerdoodle Cupcakes

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

Printable Recipe Card

About Gluten Free Snickerdoodle Cupcakes

Course/Dish: Cakes
Other Tag: Quick & Easy



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