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Close up of cupcakes on a tray

Snickerdoodle Cupcakes (gluten-free, high altitude option)

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 356 kcal


Snickerdoodle Cupcakes

  • 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

Snickerdoodle Frosting

  • 1/2 cup butter, softened
  • 2 tbsp water
  • 1 1/2 tsp vanilla
  • 3/4 tsp cinnamon
  • 2 cups powdered sugar

High Altitude Adjustment (for 6,000-8,000 ft): Reduce baking powder to 3/4 tsp.


Snickerdoodle Cupcakes

  1. 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.

  2. Preheat your oven to 350 and line a muffin tin with cupcake liners.

  3. In a small mixing bowl, add your gluten-free flour, cinnamon, baking powder and salt.

  4. 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.

  5. Pour your dry ingredients into your wet ingredients and stir them together, to form your cupcake batter.

  6. Take your cupcake batter and fill each cupcake tin about 2/3 way full with cupcake batter, splitting it evenly among all 12 cupcakes.

  7. Bake your cupcakes in the oven for 18-22 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.

  8. Let your cupcakes cool entirely before topping with frosting.

Cinnamon Vanilla Frosting

  1. 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.

  2. Pipe or spread your frosting on top of your cooled cupcakes.

  3. Devour!