Gluten Free Snickerdoodle Cupcakes
By
Tiffany Whittaker
@Tiffanyann0725
1
Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website
Rating:
★★★★★ 1 vote
Serves:
15-18
Prep:
20 Min
Cook:
20 Min
Ingredients
- 6 tsp
- sugar
- 1 tsp
- cinnamon
- 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)
- 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)
- 6 cinnamon sticks, each one broken into thirds.
TOPPING
CUPCAKES
FROSTING
GARNISH (OPTIONAL)
How to Make Gluten Free Snickerdoodle Cupcakes
- 1Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.
- 2Combine 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.
- 3While 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.
- 4Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
- 5Cupcakes 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
