One of our most popular recipes from last year was for Pumpkin Cheesecake Snickerdoodle Bars. Wanting to play on that popularity—those cookies are a beloved classic for a reason—this year we’re offering yet another gluten free baked good featuring that wonderful cinnamon and sugar combination, this time in the form of these drop dead dreamy cupcakes. (We are fully aware, btw, that we have totally put the cart before the horse in offering such “inspired by” treats without having given you an actual gluten free Snickerdoodle cookie recipe. It’s coming, we promise.) This is the perfect “drink the Kool-Aid” recipe for converting (or simply shutting up) anyone who insists that gluten free baked goods are too dense, dry, chalky or otherwise unappetizing. They are sinfully moist (yes, we know, that word), with a light and delicate crumb and not one flavor note that won’t have you clamoring for another bite. Our mission here is to give you an archive of reliable, allergy-friendly recipes that the entire family can enjoy so that no one has to feel cheated or left out. This is just one of many treats that fill that bill and then some. It also happens to be highly accessible and simple, so that even the kids can get in on the fun.
These cupcakes owe their wondrous texture to buttermilk, which gives body to the batter, with just a hint of sourness that will mask any of those “off” flavors usually found in gluten free flour blends, without any adverse effects. It’s actually a really lovely, barely there component of the final flavor. The other secret of this recipe is the use of vegetable oil in place of butter or shortening. The liquid fat eliminates the need for creaming or beating the fat into the dry ingredients, resulting in a more airy, delicate finished product. Did we mention that these are dreamy?
The lovely simplicity of this batter means that you just whisk or sift the dry ingredients together in one bowl, then beat the wet ingredients together in another bowl. Once that is done, all that remains is to fold the dry ingredients into the wet ones, stirring until they are thoroughly combined, and voilá, you have cupcake batter. No stand mixer, blender, hand mixer or food processor necessary–just a whisk, spatula or spoon and a little elbow grease. Done and done. Also, if gluten isn’t an issue, you can absolutely use regular all-purpose flour in this recipe. Simply eliminate the xanthan gum, as you won’t need it.
These cupcakes also boast a wonderful cinnamon sugar swirl that’s achieved by scooping two tablespoons of batter into each lined well of your pan, adding a layer of cinnamon sugar, then topping it off with another teaspoon or so of batter. As they bake, thanks to the magic of convection, some of the sugar mixture will sink, and some will rise, resulting in the “swirl” that will look much more impressive than it is difficult. It’s pretty cool, actually. Once these go into the oven, the only thing you’ll have to do (other than not burning them) is to rotate the pan 180º to ensure even baking. If you have one of those mythical ovens that is devoid of any pesky “hot spots,” A) we’re totes jealous, B) we want to be your friends, and C) you should still rotate them, if for no other reason than playing along. Nobody likes a showoff.
Find a secure location to let them cool completely before icing them. Seriously, the aroma of these cupcakes baking will have anyone within smelling range lumbering into the kitchen like a drooling zombie. Take care, or don’t bother making any frosting. Speaking of which, we like to top these with a simple cream cheese icing, and of course, Kyle couldn’t resist breaking out the star tip and the piping bag. He was right, though. They do look prettier this way, and oh so ready for their close ups.
Finished off with a nice sprinkling of the remaining cinnamon sugar to complete their “snickerdoodleness”, these treats are a perfect cross between a classic Snickerdoodle, a delicious coffee cake, and a beautiful, swirly cinnamon bun. That last one totally makes them an acceptable breakfast option, right? Don’t answer that, it’s too late anyway. We’ll be on the treadmill, running off our shame. Enjoy.
- For the Cupcakes:
- 6.25 ounces (about 1 ¼ cups) gluten free all-purpose flour
- 5.25 ounces (¾ cups) sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon xanthan gum
- ½ teaspoon cream of tartar
- ¾ cup vegetable oil
- ½ cup buttermilk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- For the Snickerdoodle Swirl:
- ½ teaspoon cinnamon
- 1 ½ teaspoons white sugar
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, salt, xanthan gum and cream of tartar.
- In a large bowl whisk together the oil, buttermilk, egg, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Scoop 2 tablespoons of batter into 12 lined muffin tins. Sprinkle half of the cinnamon sugar (reserving the other half for garnish) evenly among the batter. Top with about 1 teaspoon of batter on each cupcake.
- Bake in oven for about 18 to 20 minutes, turning the pan once halfway through baking. Remove from oven and cool completely before frosting.
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated.
- Pipe or spread frosting over cupcakes and sprinkle with reserved cinnamon sugar.
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