Gluten-Free Cinnamon Sugar Cupcake

Name: Gluten-Free Cinnamon Sugar Cupcake
Prep time: 45 min
Cook time: 9 min
Total time: 54 min
Yield: 12
Ingredients: 105 grams of White Rice Flour; 42 grams of Tapioca Flour; 21 grams of Potato Starch; 42 grams of Brown Rice Flour; 1 ½ tsp of Xanthan Gum; 1 ¾ tsp of Baking Powder; 1 Tbsp of Ground Cinnamon; ¼ tsp of Ground Clove; ¼ tsp of Baking Soda; ½ tsp 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 Tsp of Vanilla Extract; 160 ml of Buttermilk at Room Temperature; 18 grams of Brown Sugar; 33 grams of Granulated Sugar; ½ Tbsp 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 tsp of Vanilla Extract; ⅛ tsp of Salt

by Science and Crumbs

12 Cupcakes

54 min

Cinnamon is my favorite spice, and I love using it in baked goods. One of my favorite desserts is cinnamon rolls. However, they can be time-consuming to make. Therefore, I was inspired to create these cinnamon sugar cupcakes.

The cinnamon sugar cupcake consists of three main parts. The first being the cupcake, of course. The second is the filling, and the third is the cream cheese frosting.

To make this recipe gluten-free, we will be using white rice flour, brown rice flour, tapioca flour, and finally, potato starch. Meanwhile, for the cinnamon sugar filling, the use of both white sugar and brown sugar will provide the cinnamon roll flavor. Finally, the cream cheese frosting will bring this cupcake together and create the cinnamon roll experience.

To build the cinnamon sugar cupcakes, fill a piping bag, with a nozzle tip, with the cupcake batter.

Then create the first layer by creating a swirl using the cupcake batter.

Next, add 1/4 tsp of cinnamon-sugar filling to the center of the swirl.

Then, apply a second layer of cupcake batter.

Add 1/4 tsp of the cinnamon sugar filling to the final layer. Now the cupcakes are ready to be baked.

Gluten-Free Cinnamon Sugar Cupcake

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Recipe details

Yield 12 Cupcakes
Time spent: Prep time: 45 Minutes Cook time: 9 Minutes Total time: 54 min

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% Daily value

Ingredients

Cupcake

105 grams of White Rice Flour
42 grams of Tapioca Flour
21 grams of Potato Starch
42 grams of Brown Rice Flour
1 ½ tsp of Xanthan Gum
1 ¾ tsp of Baking Powder
1 Tbsp of Ground Cinnamon
¼ tsp of Ground Clove
¼ tsp of Baking Soda
½ tsp 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 Tsp of Vanilla Extract
160 ml of Buttermilk at Room Temperature

Filling

18 grams of Brown Sugar
33 grams of Granulated Sugar
½ Tbsp of Ground Cinnamon

Frosting

113 grams of Cream Cheese at Room Temperature
30 grams of Unsalted Butter at Room Temperature
120 grams of Powdered Sugar
¼ tsp of Vanilla Extract
⅛ tsp of Salt

Instructions

Preheat the oven to 180℃

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.

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 tsp 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 tsp of the cinnamon sugar filling at the center of the swirl.
Bake the cupcakes at 180℃ 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.

Comments

Nicole P on Jun 21, 2021

These look so delicious!

1 Reply
- Science and Crumbs on Jun 21, 2021
  
  Thank you, they are really good!
  
  Like
Sue on Jul 12, 2021

How would I make this non gluten-free what kind if flour and how mych

1 Reply
- Science and Crumbs on Jul 13, 2021
  
  Hi Sue,
  
  I have not tried it with normal flour so I’m not sure if it will work or not. However, you can use 210 grams of All purpose flour and omit Xanthan gum. Again, I can’t promise that it will work.
  
  You can check the blog for full instructions and tips if you like.
  
  Keep me posted if you try it ☺️
  
  Like

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