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Gluten Free Cinnamon Roll Cupccakes

Buttery, cozy cinnamon roll cupcakes swirled with cinnamon, brown sugar, and butter, and topped with dreamy cinnamon buttercream
Prep Time45 minutes
Cook Time20 minutes
Cooling time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: almond butter, buttercream, cinnamon, cinnamon roll, cupcakes, gluten free
Servings: 24 Cupcakes
Calories: 350kcal
Author: Amelia Farber

Equipment

  • Cupcake pans

Ingredients

For the Cupcakes:

  • 2 Cups gluten free 1-1 flour mix with xanthan gum included (if the mix does not have xanthan gum, add 1 tsp of xanthan gum)
  • 1/4 Cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 Cup white sugar
  • 3/4 Cup canola oil
  • 2 tsp vanilla extract
  • 1/2 Cup sour cream
  • 1/4 Cup milk

For the cinnamon swirl:

  • 2/3 Cup salted butter melted
  • 2/3 Cup brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 Tbsp gluten free 1-1 flour mix (same as above)

For the cream cheese buttercream:

  • 2 Cups salted butter at room temp
  • 1 8 oz pack cream cheese
  • 2 Cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 Tbsp brown sugar

Instructions

  • First, preheat the oven to 350° Fahrenheit, and line two cupcake pans with paper cupcake liners. Then, make the cupcakes! In a medium bowl, whisk together the flour, almond flour, baking powder, and salt, then set aside. In a large bowl, whisk together the eggs, sugar, oil, vanilla, sour cream, and milk until smooth. Add in the whisked dry ingredients and stir together until combined.
  • Then, make the cinnamon swirl. In a cereal bowl or other small bowl, whisk together the melted butter, brown sugar, cinnamon, vanilla, and flour until smooth and fully combined.
  • To layer the cupcakes, spoon only two teaspoons of the plain batter into each cupcake cup, then spoon about 2-3 teaspoons of the cinnamon swirl mixture on top of that base. Then, finish filling up the cupcake cups with the plain batter (there will be a layer of the cinnamon swirl inside). Cupcakes should be about 3/4 of the way full. Bake for 17-22 minutes or until the top bounces back when touched.
  • Let cupcakes cool completely before frosting. While cupcakes are cooling, make the frosting! In a large bowl, using an electric mixer, beat together the room temp butter and the cream cheese until smooth. Add in the powdered sugar and vanilla and continue to beat until creamy and smooth. If you want to make dual-colored frosting, spoon out 1/2 of the frosting mixture in a line onto a large piece of plastic wrap, and then roll it into a log. Then, for the remaining frosting, add in the brown sugar and cinnamon and beat until combined. Then spoon out the cinnamon frosting onto another piece of plastic wrap and roll into a log. Snip off the ends of both logs and then put both logs into a piping bag and shake down until the two are parallel next to each other and will pipe out together in a swirl. Pipe on cooled cupcakes and then serve!