Cinnamon Sugar Cupcake Gluten-Free
Gluten-Free Cinnamon Sugar Cupcake recipe made with white rice flour, tapioca flour, potato starch and brown rice flour.
Yield: 12 Cupcakes
Calories: 197kcal
Ingredients
Cupcake
- 105 grams of White Rice Flour
- 42 grams of Tapioca Flour
- 21 grams of Potato Starch
- 42 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- 1 ¾ teaspoon of Baking Powder
- 1 tablespoon of Ground Cinnamon
- ¼ teaspoon of Ground Clove
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Salt
- 110 grams of Unsalted Butter at Room Temperature
- 67 grams of Granulated Sugar
- 18 grams of Brown Sugar
- 2 Large Eggs at Room Temperature
- 1 teaspoon of Vanilla Extract
- 160 ml of Buttermilk at Room Temperature
Filling
- 18 grams of Brown Sugar
- 33 grams of Granulated Sugar
- ½ tablespoon of Ground Cinnamon
Frosting
- 113 grams of Cream Cheese at Room Temperature
- 30 grams of Unsalted Butter at Room Temperature
- 120 grams of Powdered Sugar
- ¼ teaspoon of Vanilla Extract
- ⅛ teaspoon of Salt
Instructions
- Preheat the oven to 180℃ (350 °F)
Cupcake
- In a bowl, whisk together the flours, baking powder, ground cinnamon, ground clove, baking soda, and salt.
- In a separate bowl, using a stand-alone mixer or a hand-held mixer with the paddle attachment, beat the butter until creamy.
- Next, add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy (4 minutes).
- Afterward, add the eggs one at a time, making sure that the eggs are incorporate each time before adding the next egg.
- Then, add the vanilla extract and beat until combined.
- Lower the stand-alone mixer's speed and add one-third of the dry ingredients mixture and half the amount of buttermilk and beat until combined.
- Next, add half the amount of the remaining dry ingredients mixture followed by the remaining buttermilk. Beat until combined ( 1 minute)
- Then add the remaining dry ingredients and beat until combined (1 minute). Make sure to not overbeat the cinnamon sugar cupcake batter.
- Pour your cupcake batter into a piping bag attached with a round nozzle.
Cinnamon Sugar Filling
- In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon powder.
Layering the Cupcake
- Align your cupcake pan with cupcake liners.
- Next, using your piping bag, make a swirl at the bottom of the cupcake liner.
- Then pour ¼ teaspoon of the cinnamon sugar filling at the center of the swirl.
- Next, create another swirl using your piping bag on top of the cinnamon sugar filling.
- Afterward, add another ¼ teaspoon of the cinnamon sugar filling at the center of the swirl.
- Bake the cupcakes at 180℃ (350°F) for 11-12 minutes or until a toothpick inserted at the center of the cupcakes comes out clean
Cream cheese frosting
- In a bowl, beat together the cream cheese, butter, sugar, vanilla extract, and salt using a stand-alone mixer or a hand-held mixer until all the ingredients are combined ( 4 minutes).
- The cream cheese frosting will be similar to the cream cheese frosting consistency of cinnamon rolls. Hence, you can use it to design the cupcakes similar to what I did in the photos above. Or you can simply dip the dome of the cupcakes into the frosting.
Notes
- If you don't have buttermilk you can make your own by adding one tablespoon of lemon juice to 250 ml of Full-Fat Milk.
- You can substitute granulated sugar with caster sugar.
Nutrition
Serving: 1Cupcake | Calories: 197kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 432mg | Potassium: 73mg | Fiber: 4g | Sugar: 8g