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 minutes mins
Active Time9 minutes mins
Total Time54 minutes mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar cupcakes, gluten free cinnamon cupcakes
Yield: 12 Cupcakes
Calories: 197kcal
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.
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