Gluten Free Cinnamon Roll Cupcakes
 
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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!
Author:
Recipe type: Dessert
Serves: 18 cupcakes
Ingredients
  • For the cupcake:
  • ½ cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup dark brown sugar
  • 3 eggs
  • 1 pack Simply Good Jell-O vanilla bean pudding
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon 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: ½ cup white rice flour, ½ cup brown rice flour, ½ cup potato starch, ⅓ cup plus 2 tablespoons sweet sorghum flour, and 2 tablespoons tapioca starch
  • ⅔ cup water
  • For the filling:
  • 2 tablespoons butter, melted
  • ⅓ cup dark brown sugar
  • ¾ teaspoon cinnamon
  • For the frosting:
  • 1 stick butter, room temperature
  • 1-1½ teaspoons cinnamon
  • 2¾ cups powdered sugar
  • 2 tablespoons milk or cream
  • ½ teaspoon 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 liners ⅔ way 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. While cupcakes are baking, make brown sugar filling. In a small microwave safe bowl, melt butter for 20 seconds. Add brown sugar and cinnamon. Stir until sugar has dissolved and mixture has thickened (about 1 minute). Set aside.
  6. Once cupcakes have completely cooled, cut out a small hole halfway deep into the center of the cupcake (I use an apple corer). Fill holes with filling and set aside.
  7. To make frosting, in a large mixing bowl, cream butter and 1 teaspoon cinnamon together. Add powdered sugar and mix with a handheld mixer until smooth. Add milk or cream, vanilla, and a dash of salt. Mix on low until smooth. Add more powdered sugar or milk to achieve desired consistency. Add additional cinnamon if desired.
  8. Fill piping bag with a star tip with frosting. Pipe frosting around edge of cupcake, leaving center of filling exposed. Serve room temperature.
  9. Store leftover cupcakes in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-cinnamon-roll-cupcakes/