Gluten Free Snickerdoodle Cupcakes// What I Eat

It’s Thanksgiving. That means some of us have been spending days in our kitchen, prepping, sauting, baking, stuffing, etc. What better way to treat yourself at the end of the day than a yummy cinnamonny cupcake, a dessert that you don’t have to wait until after the big meal to enjoy?

These cupcakes are super easy to make, mostly because you can totally cheat making them and use a mix. In fact, I’ve used a mix every time I’ve made this particular flavor. About a year ago, Betty Crocker made my life a lot easier by coming out with a line of gluten-free mixes. While I wouldn’t really recommend the brownie mix (too dry) or the chocolate chip cookie mix (too crumbly), the cake mixes are great and perfect for cupcakes! I use them whenever I get an idea for a new cupcake flavor. It’s a lot easier to test out them out if you already have a quick and easy basic cupcake to make.

One note about the Betty Crocker mixes though, and it’s an important one: They don’t brown. Bake it as long as the box tells you to (18-23 min), but do a toothpick test after 18. It took me a couple of batches of dry cakes to realize I was overcooking them because they didn’t look done yet.

GF Snickerdoodle Cupcakes

For cupcakes:

1 GF yellow cake mix

2 tbls. granulated sugar

1 tbls. cinnamon

Prepare cupcakes according to mix directions. In a small bowl, combine sugar and cinnamon. Sprinkle generously over cupcake batter before baking, covering the top of batter completely and evenly. Bake according to package.

The neat thing about these cupcakes is how they rise. The cinnamon mixture causes them to form high peaks in the center of each cake. Perfect for frosting!

For frosting:

You can totally keep cheating and buy pre-made cream cheese frosting if you’re really short on time. This is a quick and easy one that I make from scratch though.

1 small box cream cheese or 1/2 of a regular box

3 tbls. butter

1 1/2 cups confectioners sugar

1 tsp cream or milk

Cream butter and cheese together. Add cream and keep mixing. Add sugar 1/2 cup at a time, mixing completely after each addition. Keep adding sugar until frosting looks thick enough to spread easily.

Frost generously. I like to sprinkle a little raw sugar and cinnamon on top for extra decoration.

That’s it! Super easy but tastes like you’ve spent all day slaving over a hot stove. Which given the holiday, you may have, but not for these.

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3 thoughts on “Gluten Free Snickerdoodle Cupcakes// What I Eat

  1. Thank you thank you thank you! I’ve got a boy at home who doesn’t do well with flour and I’ve been a very bad girlfriend in helping out. This will be a perfect treat for us!

  2. Pingback: Gluten Free Snickerdoodle Cupcakes « iHousewife

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