Gluten Free Snickerdoodle Cupcakes
By
Tiffany Whittaker
@Tiffanyann0725
1
Delicious gluten free snickerdoodle cupcakes obtained from simply gluten free website
Rating:
★★★★★ 1 vote5
Serves:
15-18
Prep:
20 Min
Cook:
20 Min
Ingredients
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TOPPING
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6 tspsugar
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1 tspcinnamon
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CUPCAKES
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4 largeeggs
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3/4 cgrapeseed or other natural tasting oil
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3/4 ccold water
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1 tsppure vanilla extract
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1 tspground cinnamon
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1 boxgluten free white cake mix (can choose kinnikinnick brand)
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FROSTING
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1/2 cearth balance (other dairy free butter substitute if you want them vega) otherwise use regular butter
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4 cpowdered sugar
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1 tspground cinnamon
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1 pinchsea salt
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2 tsppure vanilla extract
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2-6 Tbsprice milk or other dairy free milk (or regular milk)
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GARNISH (OPTIONAL)
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·6 cinnamon sticks, each one broken into thirds.
How to Make Gluten Free Snickerdoodle Cupcakes
- Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.
- 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.
- 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.
- Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
- 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
