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cinnamon sugar cupcake with frosting
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5 from 21 votes

Cinnamon Sugar Cupcake Gluten-Free

Gluten-Free Cinnamon Sugar Cupcake recipe made with white rice flour, tapioca flour, potato starch and brown rice flour.
Prep Time45 mins
Active Time9 mins
Total Time54 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar cupcakes, gluten free cinnamon cupcakes
Yield: 12 Cupcakes
Calories: 197kcal



  • 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


  • 18 grams of Brown Sugar
  • 33 grams of Granulated Sugar
  • ½ tablespoon of Ground Cinnamon


  • 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
  • teaspoon of Salt


  • Preheat the oven to 180℃ (350 °F)


  • 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.


  • 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. 


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