Gluten-Free Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting

Name: Gluten-Free Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: PT20 minutesM
Cook time: PT25 minutesM
Total time: 1 h
Yield: 14-15 cupcakes
Ingredients: ½ Cup (80g) Sweet Rice Flour or Mochiko (different from “brown rice flour” or “white rice flour”); 1/2 cup + 3 tablespoons (75g) Gluten-Free Oat Flour; 1/2 cup (75g) Millet Flour; ½ teaspoon Xanthan gum; 1 tablespoon Ground cinnamon; 1½ teaspoons Baking powder; ½ teaspoon Kosher salt; ½ cup (1 stick) Unsalted butter, room temperature; C&H® Granulated Sugar1 cup + 2 tablespoons (225g); 2 Large eggs, room temperature; 2 teaspoons Pure vanilla extract; ¼ cup (60g) Sour cream, room temperature; ¼ cup (60g) Whole milk, room temperature; 8oz Cream cheese, room temperature; ½ cup (4oz) Unsalted butter, room temperature; C&H® Powdered Sugar1½ cups (180g); 2 teaspoons Pure vanilla extract; 1½ teaspoons Ground cinnamon; Pinch Kosher salt; C&H® Powdered Sugar1 tablespoon; ½ teaspoon Ground cinnamon

Categories:

Fluffy gluten-free cinnamon cupcakes topped with cinnamon cream cheese frosting and dusted with cinnamon sugar. Made with C&H® Granulated and Powdered Sugar, these cupcakes taste like a cross between classic coffee cake and churros.

Prep Time

20 minutes

Cook Time

25 minutes

Meet the Chef: Sarah Menanix

Sarah runs Snixy Kitchen, where she creates gluten-free recipes from scratch. Over the last decade, she’s fallen in love with the versatility and flavors of gluten-free flours and uses custom flour blends to make flavorful gluten-free baked goods. Just because you have to eat gluten-free, you no longer have to miss out on your favorite foods! She tests her recipes multiple ways, so you can easily make nut-free or dairy-free substitutions.

Servings

Gluten-Free Cinnamon Cupcakes

½ Cup (80g) Sweet Rice Flour or Mochiko (different from “brown rice flour” or “white rice flour”) ½ Cup (80g) Sweet Rice Flour or Mochiko (different from “brown rice flour” or “white rice flour”)
1/2 cup + 3 tablespoons (75g) Gluten-Free Oat Flour 1/2 cup + 3 tablespoons (75g) Gluten-Free Oat Flour
1/2 cup (75g) Millet Flour 1/2 cup (75g) Millet Flour
½ teaspoon Xanthan gum ½ teaspoon Xanthan gum
1 tablespoon Ground cinnamon 1 tablespoon Ground cinnamon
1½ teaspoons Baking powder 1½ teaspoons Baking powder
½ teaspoon Kosher salt ½ teaspoon Kosher salt
½ cup (1 stick) Unsalted butter, room temperature ½ cup (1 stick) Unsalted butter, room temperature
C&H® Granulated Sugar 1 cup + 2 tablespoons (225g) 1 cup + 2 tablespoons (225g) C&H® Granulated Sugar
2 Large eggs, room temperature 2 Large eggs, room temperature
2 teaspoons Pure vanilla extract 2 teaspoons Pure vanilla extract
¼ cup (60g) Sour cream, room temperature ¼ cup (60g) Sour cream, room temperature
¼ cup (60g) Whole milk, room temperature ¼ cup (60g) Whole milk, room temperature

Cinnamon Cream Cheese Frosting

8oz Cream cheese, room temperature 8oz Cream cheese, room temperature
½ cup (4oz) Unsalted butter, room temperature ½ cup (4oz) Unsalted butter, room temperature
C&H® Powdered Sugar 1½ cups (180g) 1½ cups (180g) C&H® Powdered Sugar
2 teaspoons Pure vanilla extract 2 teaspoons Pure vanilla extract
1½ teaspoons Ground cinnamon 1½ teaspoons Ground cinnamon
Pinch Kosher salt Pinch Kosher salt

Garnish

C&H® Powdered Sugar 1 tablespoon 1 tablespoon C&H® Powdered Sugar
½ teaspoon Ground cinnamon ½ teaspoon Ground cinnamon

Instructions

Prepare the Cupcakes

Step 1

Preheat oven to 350°F and line muffin tins with 14-15 paper liners.

Step 2

In a medium bowl, sift together the sweet rice flour, gluten-free oat flour, millet flour, xanthan gum, ground cinnamon, baking powder, and salt, and set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the butter and C&H® Granulated Sugar over medium speed until light and fluffy, 3-5 minutes. Mix in the eggs, one at a time, mixing between each addition and scraping down the sides as needed. Mix in the vanilla extract.

Step 4

With the mixer on low, slowly add the dry ingredients in three batches alternating with the milk and sour cream, and mixing until well combined and scraping down the sides as needed.

Step 5

Divide the batter among the muffin liners, filling each about ½ - 2/3 full. Bake for 25-27 minutes, until a tester comes out clean or with just a few crumbs or the center bounces back when gently touched with your finger. Transfer cupcakes to a wire rack to cool completely before frosting.

Prepare the Frosting & Garnish

Step 1

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter over medium speed until smooth. Add the cream cheese and beat until just smooth, scraping down the sides.

Step 2

Slowly add the powdered sugar, in thirds, mixing on low speed until combined. Add vanilla, cinnamon, and salt, and beat on medium speed until just smooth. Take care not to over mix the frosting or it will become too thin.

Step 3

Pipe or spread frosting onto the cooled cupcakes. Mix the cinnamon and C&H® Granulated Sugar together and sift the mix over the cupcakes for garnish. Serve and enjoy!