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Gluten Free Cinnamon Roll Cupcakes
Print Recipe
These Mini Gluten Free Cinnamon Roll Cupcakes are a sweet and delicious bite sized treat that could be served as breakfast or dessert!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
72
mini cupcakes (or 24 traditional cupcakes)
Calories
117
Author
Whitney Bond
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
Calories:
117
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
26
mg
|
Sodium:
76
mg
|
Potassium:
37
mg
|
Sugar:
10
g
|
Vitamin A:
220
mg
|
Calcium:
26
mg
|
Iron:
0.3
mg