Snickerdoodle Cupcakes (Edit recipe)

These Snickerdoodle Cupcakes are a cinnamon lover's dream come true! They have a cinnamon cupcake base, a cinnamon sugar swirl and topped with cinnamon brown sugar buttercream. In addition, they are gluten free, nut free, egg free and can easily be made vegan!

25 minutes

28 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	553
Fat:	20 g
Carbohydrates:	93 g
Protein:	6 g
Cholesterol:	33 g
Sodium:	155 mg
Fiber:	1 g
Sugars:	78 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 16

Ingredients

For the Cupcakes

2.25 cups Gluten Free Flour
1 cup Granulated White Sugar
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Kosher Salt
1 tsp Ground Cinnamon
1.5 cups Milk, of choice
.5 cup Light Brown Sugar, packed
.5 cup Vegetable Oil
2 tsp Pure Vanilla Extract

For the Cinnamon Sugar Swirl

.5 cup Granulated White Sugar
2 tsp Ground Cinnamon, ground

For the Buttercream

1 cup Unsalted Butter, room temperature (2 sticks; or vegan baking sticks)
.75 cup Light Brown Sugar, packed
1 tsp Ground Cinnamon, ground
6 cups Powdered Sugar, (AKA confectioners' sugar)
.25 cup Water, plus 2 tablespoons plus .25 teaspoon (about 2.7 fluid ounces or 80ml)
1 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
In a medium bowl, whisk together the cinnamon swirl ingredients until combined. Set aside.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
Use an ice cream scoop to fill the cupcake tins about 1/2 of the way full.
Sprinkle 1 teaspoon of the cinnamon sugar onto each cupcake. Cover with the rest of the batter filling each tin about 3/4 of the way full.
Bake for 28 minutes or until the tops of cupcakes are golden brown and spring back at you when carefully touched.
Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack.
Make the buttercream: In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick, light brown sugar and cinnamon until smooth and creamy. About 2-3 minutes.
On low speed, slowly beat in the confectioners' sugar, water and vanilla. Once the sugar is mostly combined you can increase the speed and beat until everything is combined and the frosting is creamy. If the frosting seems too thick, add more water 1/4 teaspoon at a time. If the frosting appears to thin, add more confectioners' sugar, 1 tablespoon at a time.
Once the cupcakes have cooled completely, frost them. Either use an icing spatula or put the frosting in a piping bag and pipe the frosting on.
Store cupcakes in an airtight container. Enjoy!