These Cinnamon Sugar Cupcakes have a little more importance than just a new recipe. Today is actually a big day! This is my first recipe on the blog using real egg instead of egg replacer!!! Ahhh I’m so excited. This is a total game changer when it comes to gluten free baking.
If you’re new to my blog you will see a ton of recipes that I make using egg replacer. That’s because for the longest time my son couldn’t have any egg period. A couple years ago we did a food challenge and discovered that he could have baked egg. As excited as I was then, I was still so scared to start baking with it. Food allergies are so scary.
This year when I was asked to write the “Big Book of Gluten Free Baking” (coming this July) the publishers asked me to use egg in my baking. This was it, my chance, I was not going to turn it down and I’m so glad I didn’t. Gluten free baking has never been easier!!
This is also the first new recipe on the my blog since I started the cookbook project. I’m thrilled to be back at it. I was feeling a little disconnected from my blog.
We are also still living quarantine life so I needed to spice things up a bit.
This recipe was adapted from a churro cupcake recipe I found on Pinterest but I found 2 things wrong with it. I didn’t think it tasted like churros and I don’t like to use butter in my cupcakes (maybe I could have melted it, but I didn’t)
I used King Arthur’s Measure for Measure and I added some arrowroot (you could add corn starch). This makes it more of a cake flour with the extra baking powder too. They are dairy free and I used real egg and avocado oil.
The fun thing about these cupcakes is that once they were baked and cooked I brushed some melted butter over the top and dipped them in some cinnamon sugar. Yum!
Then I added a cinnamon cream cheese frosting on top! They are truly a cinnamon lovers dream.
But there are 2 things I want you to know. For those of you that can tolerate eggs, we are going to be having some fun. But for those of you who can’t, I am still here and I will still help you through it. I want my experience with egg free baking to help you. We are still in this together.
Years ago, I wrote a blog post about how I didn’t want to be a “gluten free, vegan blogger”, I knew deep down that I wanted my kids to be able to overcome some of their food allergies.
In some ways I feel like I’m starting over. I even gave my blog another little face lift. I hope you like it.
Don’t forget if you make them to post a picture in my Stay Gluten Free Community (it’s free to join, click here) I would love to hear how you like them.
Until next time!
Paola Anna
This post Cinnamon Sugar Cupcakes appeared first on Stayglutenfree.com.
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Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that are top mostly 8 allergy friendly. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Cinnamon Sugar Cupcakes
Ingredients
Cupcakes
- 190 grams (1 1/2 cups) King Arthur Measure for Measure GF Flour (see notes #1 regarding xanthan gum)
- 2 tbsp Arrowroot flour (see notes #2)
- 1 tbsp Ground cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 200 grams (1 cup) Organic cane sugar (see notes #3)
- 3/4 cup Coconut Milk (non-refridgerated carton beverage)
- 1/2 cup Avocado oil
- 1 large Egg
- 2 tsp Vanilla extract
- 1/2 tsp Apple cider vinegar
Topping
- 2 tbsp Melted Earth Balance soy free butter sticks
- 1/4 cup Organic cane sugar
- 1 tsp Ground cinnamon
Cinnamon Frosting
- 4 oz Dairy free cream cheese (see notes# 4)
- 3 tbsp Earth Balance butter sticks (see notes #5)
- 1 tsp Vaniila extract
- 1 tsp Ground cinnamon
- 240 grams (2 cups) Organic Powdered Sugar (see notes #6)
- 1 tsp Coconut Milk (non-refrigerated carton beverage)
Instructions
- Preheat the oven to 350 degrees and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl whisk the flour, arrowroot, cinnamon, baking powder and salt to combine.
- In medium mixing bowl using an electric mixer with paddle attachment and mix the sugar, milk, oil, egg, vanilla and apple cider vinegar together. Mix for 1-2 minutes until well combined.
- Add in the dry mix and mix into a smooth batter. Scrape down the sides of the bowl as necessary.
- Divide the batter evenly into the prepared muffin pan and bake for 20-22 minutes until a toothpick inserted comes out clean.
- Let the cupcakes cool for 10 minutes in the pan then transfer them to a wire rack to cool completely.
- In a small bowl mix the sugar and cinnamon for the topping.
- Using a pastry brush to brush a light coating of melted butter over the top of one of them and then dip the top in the bowl of cinnamon sugar. Place it back on the wire rack and repeat this step for the remaining cupcakes.
- Prepare the frosting in a mixing bowl using an electric mixer with paddle attachment. Add the butter, cream cheese, cinnamon, vanilla and milk. Cream it together until smooth.
- Add in the powder sugar and mix into a smooth frosting. Add a little more milk or powdered sugar to get your desired consistency.
- Add the frosting to a piping bag and frost the cupcakes as desired. Let the frosting set.
- Serve and Enjoy!
Notes
- If you choose to use a different gluten free flour, check to see if xanthan gum is already in the blend, if not you will need to add 1/2 teaspoon to this recipe.
- Adding the arrowroot will make your flour into more of a cake flour. If you omit it, add 2 more tablespoons of flour. You can also substitute the arrowroot with corn starch.
- I use organic cane sugar but feel free to use granulated sugar.
- I use Tofutti or Daiya brand cream cheese. Make sure it is softened so that there are no clumps in your frosting.
- Make sure butter is softened.
- I use 365 brand organic powdered sugar. It uses organic corn starch my son can tolerate it better. You can also use Wholesome brand or your preferred powdered sugar.