Gluten Free Cinnamon Roll Cupcakes
These Mini Gluten Free Cinnamon Roll Cupcakes are a sweet and delicious bite sized treat that could be served as breakfast or dessert!
Ingredients
- 1 cup butter, divided
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 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
- 16 oz cream cheese
- ½ cup butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- 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.
- Mix together, then alternate adding the flour mixture and milk to the butter and sugar.
- Cream everything together.
- Fill mini cupcake liners 2/3 full with the batter.
- 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.
- Place in the oven for 15-18 minutes.
- Prepare the frosting.
- In a large bowl, cream together the cream cheese and butter.
- Add the powdered sugar, brown sugar, vanilla and cinnamon, mix well.
- Use a piping bag to top the cupcakes with the frosting.
Nutrition Facts
Calories 117kcal (6%)Carbohydrates 14g (5%)Protein 1g (2%)Fat 6g (9%)Saturated Fat 3g (15%)Cholesterol 26mg (9%)Sodium 76mg (3%)Potassium 37mg (1%)Sugar 10g (11%)Vitamin A 220mg (4%)Calcium 26mg (3%)Iron 0.3mg (2%)
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