Gluten-Free Snickerdoodle Cupcakes
These Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting are cozy, delicious, and perfect for holidays! Easy gluten free desserts made with simple ingredients.
You know what? There’s something absolutely magical about the smell of cinnamon and sugar dancing together in your kitchen. It takes me right back to December mornings at my grandmother’s house, where she’d bake snickerdoodles while wrapping presents.
Now, I’ve bottled up that same nostalgic warmth into these Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting—and trust me, they’re about to become your go-to for every celebration.
These easy gluten free desserts almond flour alternatives are surprisingly simple, even if you’re just starting your gluten-free journey. No fancy equipment, no mysterious ingredients you can’t pronounce—just straightforward pantry staples that transform into fluffy, cinnamon-kissed perfection.
Whether you’re planning holiday treats or just craving something cozy on a Tuesday night, these cupcakes deliver that classic snickerdoodle flavor without the gluten.
The best part? They’re perfect as gluten free Christmas cupcakes or any festive gathering where you want everyone to feel included. According to trusted gluten-free health research, creating delicious alternatives helps families maintain joy around food traditions while staying safe. Let’s get baking!
Table of Contents
Ingredients
Cupcake Batter
| Ingredient | Amount |
|---|---|
| Almond milk (or milk of choice) | 1/2 cup |
| Vinegar | 1 1/2 tsp |
| Gluten-free all-purpose flour (Bob’s Red Mill 1-to-1) | 1 1/3 cup |
| Cinnamon | 2 tsp |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Coconut oil, melted (or butter) | 1/2 cup |
| Sugar | 1 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
Cinnamon Vanilla Frosting
| Ingredient | Amount |
|---|---|
| Butter, softened | 1/2 cup |
| Water | 2 tbsp |
| Vanilla extract | 1 1/2 tsp |
| Cinnamon | 3/4 tsp |
| Powdered sugar | 2 cups |
Instructions
Prepare Buttermilk Substitute: In a small bowl, combine the almond milk and vinegar. Stir gently and let it sit for at least 5 minutes until it curdles and thickens into a buttermilk-like consistency. This creates the tangy lift that makes these gluten free snickerdoodle cupcakes extra tender.
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners for easy removal and minimal cleanup later.
Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, and salt until everything’s evenly distributed. This prevents clumps and ensures your spices are beautifully blended throughout every bite.
Combine Wet Ingredients: In a large mixing bowl, whisk the melted coconut oil and sugar until smooth and slightly glossy. Add the eggs one at a time, then pour in your prepared buttermilk substitute and vanilla extract, mixing until the mixture is fully incorporated and silky.
Form Batter: Gradually add the dry ingredient mixture to the wet ingredients in two or three additions, stirring gently between each until the batter is smooth and consistent. Don’t overmix—you want these easy gluten free desserts to stay light and fluffy, not dense. The batter should look thick but pourable, like a soft cloud.
Fill Cupcake Liners: Using a spoon or small ice cream scoop, divide the batter evenly among the 12 cupcake liners. Fill each about two-thirds full to leave room for the tops to rise into those perfect little domes.
Bake: Place the muffin tin on the center rack of your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool Cupcakes: Remove the tin from the oven and let the cupcakes sit for 5 minutes before transferring them to a wire cooling rack. Allow them to cool completely before frosting—patience here prevents melted, sliding frosting disasters!
Make Frosting: In a large bowl, beat the softened butter, water, and vanilla extract with a hand mixer on medium speed until smooth and creamy. Add the cinnamon and 1 cup of powdered sugar, beating until combined, then add the remaining powdered sugar and beat on high for 2-3 minutes until the frosting is fluffy, smooth, and absolutely irresistible.
Frost Cupcakes: Using a butter knife, offset spatula, or piping bag fitted with your favorite tip, spread or pipe the cinnamon vanilla frosting generously atop each cooled cupcake. Don’t be shy—this frosting is the star of the show!
Enjoy: Serve your delicious Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting with a big smile and watch them disappear. These treats are perfect with coffee, tea, or a cold glass of milk!
Substitutions
Dairy-Free Needs? Swap the butter in the frosting for vegan butter or coconut cream for equally creamy results. The flavor stays rich and the texture remains smooth—no one will guess these are dairy-free!
No Coconut Oil? Regular melted butter works beautifully in the cupcake batter if you prefer a more traditional flavor profile. You can also use melted vegan butter or a neutral oil like avocado oil for a lighter taste.
Sugar Alternatives: If you’re looking to reduce refined sugar, try coconut sugar in the batter for a deeper, caramel-like sweetness. For the frosting, powdered erythritol blends work well, though the texture may be slightly less fluffy than traditional powdered sugar.
Egg Replacements: For egg-free gluten free snickerdoodle cupcakes, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes). The cupcakes will be slightly denser but still delicious and full of cinnamon warmth.
Troubleshooting
Cupcakes Sinking in the Middle? This usually means the oven temperature was too low or they needed a bit more baking time. Make sure your oven is fully preheated and consider using an oven thermometer to verify the actual temperature matches your dial.
Dry or Crumbly Texture? You might have overmixed the batter or overbaked the cupcakes. Gluten-free flours are delicate, so mix just until combined and check for doneness at the 18-minute mark with a toothpick.
Frosting Too Thin? Well… if your frosting won’t hold its shape, beat in a bit more powdered sugar, a quarter cup at a time. Make sure your butter was softened to room temperature, not melted, for proper structure.
Uneven Rising? Check that your baking powder is fresh (it loses potency after about 6 months) and that you filled each liner with equal amounts of batter. A kitchen scale or ice cream scoop helps ensure consistency across all twelve cupcakes.
Storage and Meal Prep
Storage: Keep these gluten free Christmas cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. The frosting stays firm when chilled, so let them sit at room temperature for about 20 minutes before serving for the best texture and flavor.
Freezing Tips: Unfrosted cupcakes freeze beautifully for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature and frost fresh for maximum fluffiness. You can also freeze frosted cupcakes individually wrapped in plastic wrap, though the frosting texture may change slightly upon thawing.
Make-Ahead Strategy: Bake the cupcakes a day ahead and store them covered on the counter. Whip up the frosting the morning of your event for ultimate freshness and easy assembly.
Serving Suggestions
These Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting are perfect for holiday parties, birthday celebrations, or cozy weekend afternoons. Arrange them on a festive platter alongside our classic gluten-free red velvet cupcakes for a beautiful dessert spread that accommodates all guests.
Pair these with hot apple cider, chai lattes, or creamy hot chocolate for the ultimate comfort food experience. The warm cinnamon notes complement spiced beverages beautifully, making every bite feel like a warm hug.
For extra flair, dust the frosted tops with a light sprinkle of cinnamon-sugar mixture or add a cinnamon stick as decoration. They photograph beautifully for social media, and the aroma alone will have everyone gathering in your kitchen!
Variations
Kid-Friendly Mini Cupcakes: Use a mini muffin tin and reduce baking time to 10-12 minutes for bite-sized treats that little hands love. These are perfect for lunchboxes or after-school snacks, and they’re easier for younger kids to manage.
Chocolate Chip Addition: Fold 1/2 cup mini chocolate chips into the batter before filling the liners for a sweet surprise in every bite. The chocolate melts slightly during baking and creates pockets of gooey goodness that balance the warm cinnamon perfectly.
Cream Cheese Frosting Swap: Man, oh man, if you’re a cream cheese frosting fan, replace half the butter with softened cream cheese for a tangy twist! Beat it together with the butter before adding the other frosting ingredients for a luxurious, slightly tangy finish that rivals any bakery.
Vegan Version: Use flax eggs, vegan butter throughout, and ensure your sugar is organic (processed without bone char) for completely plant-based easy gluten free desserts almond flour alternatives. The taste and texture remain wonderfully satisfying!
Gluten-Free Snickerdoodle Cupcakes FAQs
Can I use almond flour instead of gluten-free all-purpose flour?
Unfortunately, pure almond flour won’t work as a direct substitute here since it lacks the structure these cupcakes need. Stick with a quality gluten-free 1-to-1 baking blend like Bob’s Red Mill for the best texture and rise.
How do I know when the cupcakes are perfectly baked?
The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs—never wet batter. They’ll also pull away slightly from the edges of the liners when fully baked.
What’s the best way to frost these cupcakes?
For beginners, a simple butter knife or offset spatula creates a beautiful rustic swirl. If you want bakery-style results, use a piping bag fitted with a large star tip and pipe in a circular motion from the outside edge toward the center.
Why do my cupcakes taste too dense?
Overmixing the batter develops too much structure in gluten-free flour blends, creating a gummy texture. Mix just until the dry ingredients disappear into the wet ingredients for light, fluffy results every time.
Can I make these ahead for a party?
Absolutely! Bake the cupcakes up to 3 days ahead and store them unfrosted in an airtight container. Prepare the frosting the day of your event for the freshest flavor and best presentation.
Final Thoughts
These Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting prove that gluten-free baking doesn’t mean sacrificing flavor or tradition. They’re tender, aromatic, and topped with the dreamiest cinnamon frosting you’ve ever tasted—as light and fluffy as a cloud.
Whether you’re new to gluten-free baking or a seasoned pro, these cupcakes deliver consistent, crowd-pleasing results. According to authoritative nutrition research, finding joy in safe, delicious alternatives makes the gluten-free lifestyle sustainable and enjoyable for the whole family.
Looking for more festive inspiration? Check out our foolproof gluten-free vanilla cupcakes recipe or try our irresistible gluten-free cheese crackers for savory snacking options. Each recipe is designed with busy families and gluten-free beginners in mind, making your kitchen a place of confidence and celebration.
Now grab your mixing bowl, preheat that oven, and let’s create some magic together. Your kitchen is about to smell absolutely incredible—and those cupcakes won’t last long!
Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Hand mixer
- Wire cooling rack
- Measuring cups and spoons
Ingredients
Cupcake Batter
- ½ cup almond milk or milk of choice
- 1 ½ tsp vinegar
- 1 ⅓ cup gluten-free all-purpose flour such as Bob’s Red Mill 1-to-1
- 2 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil melted, or butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Cinnamon Vanilla Frosting
- ½ cup butter softened
- 2 tbsp water
- 1 ½ tsp vanilla extract
- ¾ tsp cinnamon
- 2 cups powdered sugar
Instructions
- In a small bowl, combine the almond milk and vinegar. Stir gently and let it sit for at least 5 minutes until it curdles and thickens into a buttermilk-like consistency. This creates the tangy lift that makes these gluten free snickerdoodle cupcakes extra tender.
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners for easy removal and minimal cleanup later.
- In a separate medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, and salt until everything’s evenly distributed. This prevents clumps and ensures your spices are beautifully blended throughout every bite.
- In a large mixing bowl, whisk the melted coconut oil and sugar until smooth and slightly glossy. Add the eggs one at a time, then pour in your prepared buttermilk substitute and vanilla extract, mixing until the mixture is fully incorporated and silky.
- Gradually add the dry ingredient mixture to the wet ingredients in two or three additions, stirring gently between each until the batter is smooth and consistent. Don’t overmix—you want these easy gluten free desserts to stay light and fluffy, not dense. The batter should look thick but pourable, like a soft cloud.
- Using a spoon or small ice cream scoop, divide the batter evenly among the 12 cupcake liners. Fill each about two-thirds full to leave room for the tops to rise into those perfect little domes.
- Place the muffin tin on the center rack of your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the tin from the oven and let the cupcakes sit for 5 minutes before transferring them to a wire cooling rack. Allow them to cool completely before frosting—patience here prevents melted, sliding frosting disasters!
- In a large bowl, beat the softened butter, water, and vanilla extract with a hand mixer on medium speed until smooth and creamy. Add the cinnamon and 1 cup of powdered sugar, beating until combined, then add the remaining powdered sugar and beat on high for 2-3 minutes until the frosting is fluffy, smooth, and absolutely irresistible.
- Using a butter knife, offset spatula, or piping bag fitted with your favorite tip, spread or pipe the cinnamon vanilla frosting generously atop each cooled cupcake. Don’t be shy—this frosting is the star of the show!
- Serve your delicious Gluten-Free Snickerdoodle Cupcakes with Cinnamon Frosting with a big smile and watch them disappear. These treats are perfect with coffee, tea, or a cold glass of milk!
