Description
These moist and tender gluten free cinnamon roll cupcakes capture all the classic flavors of a cinnamon roll in a convenient cupcake form. Made quickly and easily in a muffin tin, they feature a cinnamon-sugar swirl and a sweet glaze, perfect for a delightful gluten free treat.
Ingredients
For the Swirl/Filling
- 4 tablespoons (48 g) vegetable shortening, melted and cooled
- ¼ cup (55 g) packed light brown sugar
- 1 teaspoon ground cinnamon
For the Cupcakes
- 2 cups (280 g) basic gum-free gluten free flour blend (185 g superfine white rice flour + 61 g potato starch + 34 g tapioca starch)
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 large eggs (150 g weighed out of shell), at room temperature, beaten
- 2 teaspoons pure vanilla extract
- ⅔ cup (158 g) buttermilk, at room temperature
For the Glaze
- ¾ cup (86 g) confectioners’ sugar
- 1 to 2 teaspoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a standard 12-cup muffin tin and set it aside.
- Make the Swirl/Filling: In a small bowl, combine the melted and cooled vegetable shortening with the light brown sugar and ground cinnamon. Mix thoroughly until well combined. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, and kosher salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the unsalted butter on medium speed until light and fluffy. Gradually add the granulated sugar, beating well after each addition.
- Add Eggs and Vanilla: Beat in the beaten eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and mix until well combined.
- Combine Batter: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on medium speed until the batter is thick, light, and fluffy.
- Assemble Cupcakes – First Layer: Spoon half of the cupcake batter evenly into the prepared muffin wells. Spoon half of the cinnamon swirl filling over the batter in each muffin cup.
- Swirl the Filling: Using the short end of a chopstick, toothpick, or skewer, gently swirl the filling into the batter to create a marbled effect.
- Assemble Cupcakes – Second Layer: Add the remaining cupcake batter evenly over the swirled filling, then spoon the remaining filling on top. Repeat the swirling technique to blend the filling and batter beautifully. Shake the muffin tin gently to level the batter.
- Bake: Place the muffin tin in the center of the preheated oven and bake for 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Avoid over-baking to keep cupcakes moist.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the confectioners’ sugar with 1 teaspoon of milk to form a smooth but thick paste. Add additional milk dropwise until the glaze is thick yet pourable.
- Glaze Cupcakes: Drizzle the glaze over the cooled cupcakes evenly. Serve immediately for best taste.
Notes
- For the gluten free flour blend, use a combination of superfine white rice flour, potato starch, and tapioca starch to ensure a tender crumb.
- Xanthan gum is important to provide structure and elasticity in gluten free baking; do not omit.
- Make sure all ingredients like eggs, buttermilk, and butter are at room temperature for optimal mixing and texture.
- Do not over-bake the cupcakes to keep them soft and moist.
- The glaze consistency should be thick enough to hold shape but thin enough to drizzle smoothly.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
