Snickerdoodle Cookies transformed into easy, gluten-free cupcakes! These snickerdoodle Cupcakes are filled with the same cinnamon sugar goodness in Snickerdoodle Cookies that you can’t get enough of!
Are snickerdoodles your favorite cookies?
If so.. prepare to be BLOWN AWAY! 😉
But for real. Taking the classic cinnamon sugar flavors that are ever-so popular (think snickerdoodles, cinnamon rolls, cinnamon toast crunch) and putting it into a CUPCAKE.
These gluten-free Snickerdoodle Cupcakes start with a thick, moist Cupcake that’s filled with extra cinnamon. Topped with simple cinnamon vanilla buttercream, this easy recipe will be your new favorite go-to, from scratch, dessert.
I think these Snickerdoodle Cupcakes make great birthday party desserts for Fall or Winter birthdays, and an easy Holiday dessert that everyone will love!
After all, who doesn’t like cinnamon sugar?! 😉
So, here’s what you need to know to make these Snickerdoodle Cupcakes a party in your mouth..
First, use a high quality cinnamon. For real. It makes all the difference. Splurge an extra dollar or two and you’ll be amazed at the difference.
Next, be sure to use a high quality gluten-free all purpose flour for these as well.
These could be made with regular all purpose flour, but if you’re making them for a party I’d recommend making them gluten-free! No one will know the difference, and everyone can enjoy the cupcakes this way. 🙂
Next, be sure to mix your (almond) milk and vinegar together and let them sit for about 5 minutes for them to curdle and become “buttermilk.”
Doing this makes the cupcakes extra moist and a little more dense… and delicious. 🙂 I like doing this because it’s an easy way to use “buttermilk” without having to buy an extra thing at the store!
Now, about that Snickerdoodle Frosting…
Be sure to use softened butter to make frosting from scratch. Not too melted (or your poor frosting will drip all over your cupcakes!) and not too hard (or you won’t be able to mix everything together well!).
If your frosting is accidentally too soft, you can try putting it into the fridge for a little bit to harden up, prior to piping it onto your cupcakes.
If you want to make these cupcakes AND frosting entirely dairy-free, I would recommend buying your favorite dairy-free frosting and adding cinnamon to it. I’d add about the same amount of cinnamon to a container of dairy-free frosting as what’s in this recipe, gently stir it in, and then pipe it on your cupcakes.
Then you can have easy, gluten-free AND dairy-free cupcakes!
Which brings me to ONE last thing! Mountain friends (or hill friends?) who live in a high altitude. 🙂
Be sure to reduce the baking powder to 1/2 tsp, and your cupcakes should still rise beautifully. I bake at 5000 ft high, so if you bake a couple thousand feet higher I would recommend reducing the baking powder to 1/4 tsp and giving that a try.
One more inside picture so ya’ll can see the thick yet fluffy interior of these Snickerdoodle Cupcakes!
My son was obsessed and immediately declared that he wanted Snickerdoodle Cupcakes for his birthday (which.. is almost a year away again now, haha!). I hope you all love these as much as he did. 🙂
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 tsp vinegar
- 1 1/3 cup all purpose gluten-free flour (I use Bob's Red Mill 1-to-1 all purpose)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup butter, softened
- 2 tbsp water
- 1 1/2 tsp vanilla
- 3/4 tsp cinnamon
- 2 cups powdered sugar
In a small bowl, add your milk and vinegar and stir them together. Set aside, and let them set for at least 5 minutes for the milk to "curdle" and become buttermilk.
Preheat your oven to 350 and line a muffin tin with cupcake liners.
In a small mixing bowl, add your gluten-free flour, cinnamon, baking powder and salt.
In a large mixing bowl, add your coconut oil and sugar and whisk them together. Add your eggs, "buttermilk" and vanilla to the bowl and whisk them in too.
Pour your dry ingredients into your wet ingredients and stir them together, to form your cupcake batter.
Take your cupcake batter and fill each cupcake tin about 2/3 way full with cupcake batter, splitting it evenly among all 12 cupcakes.
Bake your cupcakes in the oven for 16-18 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
Let your cupcakes cool entirely before topping with frosting.
In a large mixing bowl, add your butter, water and vanilla and beat them together, using a hand mixer, till smooth. Add your cinnamon and one cup of powdered sugar to the bowl, and use a hand mixer and beat them together till smooth. Add your next cup of powdered sugar and beat them together again till smooth.
Pipe or spread your frosting on top of your cooled cupcakes.