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snickerdoodle cupcakes

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting - Gluten Free

Satisfying snickerdoodle cupcakes with a rich and creamy cinnamon cream cheese frosting sprinkled with cinnamon sugar on top.
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Ingredients
  

for the cupcakes

  • 1 cup butter softened
  • 1 ½ cup granulated sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • ¼ cup milk
  • ½ cup sour cream
  • 4 tsp cinnamon
  • 1 tsp baking powder
  • 1 cup gluten free 1:1 all purpose flour my favorites are Cup4Cup and Bob's Red Mill 1:1 Baking Flour
  • 1 pinch salt

for the cinnamon cream cheese frosting

  • 1 ½ cup butter softened
  • 2 cups cream cheese
  • 2 tsp vanilla
  • 3 ½ tsp cinnamon
  • 3 ½ cups confectioners sugar
  • 1 pinch salt small pinch

Instructions
 

  • Preheat oven to 325℉
  • In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  • In your main mixing bowl, cream together softened butter and sugar. Mix on medium for 2-3 minutes. The mixture should have become whiter in color by now.
  • Stir in the eggs. Mix for another 2 minutes on medium speed.
  • Add sour cream and vanilla. Mix until incorporated.
  • While mixing on a low speed, add in the dry ingredients. Add the milk right after. Mix until combined and do not over mix. It is best to only mix your batter for 1 minute once all the ingredients are added.
  • Scoop into lined cupcake pans and bake!
  • Bake for 27-30 minutes. Check on them after 25 minutes. All ovens tend to be a bit different.
  • Once a toothpick inserted comes out clean or with very few moist crumbs, you are ready to take the cupcakes out of the oven.
  • Cool on a wire rack while you make the icing.