Gluten Free Cinnamon Roll Cupcakes

Gluten Free Cinnamon Roll Cupcakes

Somewhere between dessert at midnight and breakfast at 8 AM, I had the grand epiphany to combine the two into Cinnamon Roll Cupcakes!

Gluten Free Cinnamon Cupcakes

Not wanting my gluten-free friends to be left out of all the holiday sweet treats going around, I decided to make these delightful bite sized goodies gluten free!

Gluten Free Cinnamon Roll Cupcake Ingredients

Ingredients

  • 1 cup butter (divided)
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 3 cups Premium Gold Gluten Free Flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 3/4 cup packed brown sugar
  • 2 tsp ground cinnamon

Cinnamon Cream Cheese Frosting

  • 2 (8 oz) packages cream cheese
  • ½ cup butter (softened)
  • 2 cups powdered sugar (sifted)
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon

Preheat oven to 350°.

In a large bowl cream ½ cup butter and 1 ½ cups sugar together. Add eggs one at a time, mixing after each addition. Add the vanilla and mix well.

In a small bowl, combine the flour, baking powder and salt.

Gluten Free Cupcake Recipe

Mix together, then alternate adding the flour mixture and milk to the butter and sugar.

Cream everything together.

Gluten Free Cupcake Recipe

Fill mini cupcake liners 2/3 full with the batter.

Mini Gluten Free Cupcakes

In a small bowl, melt the additional ½ cup butter, then whisk in the brown sugar and cinnamon.

Use a butter knife to swirl the cinnamon mixture into the cupcake batter.

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

Place in the oven for 15-18 minutes.

Baking in the Wolfgang Puck Oven

I used this opportunity to try baking in my new Wolfgang Puck Pressure Oven for the first time. I baked half of the mini muffins in the Wolfgang Puck Pressure Oven and half in my conventional oven.  The results were basically the same. Same time, temp and result!

I’m so excited to have a second oven to use for my Christmas Party this weekend when my conventional oven will be filled with Sausage Stuffing Balls, Buffalo Chicken Dip and Nutella Chocolate Chip Cookies!

Check out all of the great ways to use the Wolfgang Puck Oven, including more great recipes, on the Wolfgang Puck Oven Facebook Page!

Now back to those cupcakes that are missing their tops! Yup, it’s time to whip up the frosting for these delicious little cakes!

In a large bowl, cream together the cream cheese and butter. Add the powdered sugar, brown sugar, vanilla and cinnamon. Mix well.

Cinnamon Cream Cheese Frosting

Use a piping bag to top the cupcakes with the frosting and voila, scrumptious cupcake town awaits you!

Gluten Free Cinnamon Roll Cupcakes

Is it dessert? Is it breakfast? Darn it, this recipe makes so many little cupcakes, they might as well be both 😉

Gluten Free Cinnamon Roll Cupcakes

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Gluten Free Cinnamon Roll Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 72 mini cupcakes (or 24 traditional cupcakes)

Gluten Free Cinnamon Roll Cupcakes

Ingredients

  • 1 cup butter (divided)
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 3 cups Premium Gold Gluten Free Flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 3/4 cup packed brown sugar
  • 2 tsp ground cinnamon
  • Cinnamon Cream Cheese Frosting
  • 2 (8 oz) packages cream cheese
  • ½ cup butter (softened)
  • 2 cups powdered sugar (sifted)
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl cream ½ cup butter and 1 ½ cups sugar together.
  3. Add eggs one at a time, mixing after each addition.
  4. Add the vanilla and mix well.
  5. In a small bowl, combine the flour, baking powder and salt.
  6. Mix together, then alternate adding the flour mixture and milk to the butter and sugar.
  7. Cream everything together.
  8. Fill mini cupcake liners 2/3 full with the batter.
  9. In a small bowl, melt the additional ½ cup butter, then whisk in the brown sugar and cinnamon.
  10. Use a butter knife to swirl the cinnamon mixture into the cupcake batter.
  11. Place in the oven for 15-18 minutes.
  12. Prepare the frosting.
  13. In a large bowl, cream together the cream cheese and butter.
  14. Add the powdered sugar, brown sugar, vanilla and cinnamon.
  15. Mix well.
  16. Use a piping bag to top the cupcakes with the frosting.
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