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Cinnamon Sugar Cupcakes

Cinnamon Sugar Cupcakes

These gluten free cinnamon sugar cupcakes are a cinnamon lovers dream. Their dipped cinnamon sugar topping and cinnamon buttercream icing are amazing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 12 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

  1. 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.
  2. 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.
  3. I use organic cane sugar but feel free to use granulated sugar.
  4. I use Tofutti or Daiya brand cream cheese. Make sure it is softened so that there are no clumps in your frosting.
  5. Make sure butter is softened.
  6. 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.
Keyword cupcakes