Gluten Free Cinnamon Roll Cupcakes

Gluten Free Cinnamon Roll Cupcakes

Enjoy all the sweet breakfast goodness in these ultra cinnamony gluten free cinnamon roll cupcakes. Tender cinnamon cakes filled with a buttery brown sugar filling and topped with a smooth cinnamon vanilla buttercream. Good morning!

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Recipe Type: dessert

Serves: 18 cupcakes

Ingredients

For the cupcake:

·         ½cup vegetable oil

·         1¼cups granulated sugar

·         ½cup dark brown sugar

·         3 eggs

·         1 pack simply good jell-o vanilla bean pudding

·         1 teaspoon salt

·         2 teaspoons baking powder

·         ¼teaspoon xanthan gum (only if your flour blend doesn’t already contain a gum)

·         1 tablespoon cinnamon

·         2 cups high quality gluten free all purpose flour or my preferred mix:½cup white rice flour,½cup brown rice flour,½cup potato starch,⅓cup plus 2 tablespoons sweet sorghum flour, and 2 tablespoons tapioca starch

·         ⅔cup water

For the filling:

·         2 tablespoons butter, melted

·         ⅓cup dark brown sugar

·         ¾teaspoon cinnamon

·         For the frosting:

·         1 stick butter, room temperature

·         1-1½teaspoons cinnamon

·         2¾cups powdered sugar

·         2 tablespoons milk or cream

·         ½teaspoon vanilla

·         Dash of salt

Directions

1.     Begin making cupcakes by preheating oven to 350 degrees. Line muffin tins with paper liners. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Add pudding mix and whisk until smooth.

2.     In a smaller bowl, whisk together salt, baking powder, xanthan gum (only if your flour blend doesn’t already contain a gum), cinnamon, and gluten free all purpose flour (or my preferred mix).

3.     Add dry ingredients to wet and stir until smooth. Slowly add in water and stir until batter is smooth. It will be runny, but this is normal. Let batter sit 10 mins. Stir until smooth.

4.     Fill liners⅔way full with batter and bake at 350 degrees for 22-24 minutes until tops spring back at touch of a finger and toothpick inserted into center of cupcakes comes out clean.

5.    

6.    

Full Recipe:Click Here

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