Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe)

Gluten Free Cupcake Recipes
24
2 Reviews
Chocolate, cocoa and Cinnamon Sugar Butter Spread combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.
20 min
Prep Time
1
Total Time
30 mini cupcakes

Ingredients

Cupcakes

1/2 cup
sugar
1/4 cup
Land O Lakes® Cinnamon Sugar Butter Spread
1/4 cup
buttermilk*
1 (1-ounce) square
unsweetened baking chocolate, melted
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1 cup
Gluten-Free Flour Blend , (see below)
1 teaspoon
baking soda
1/4 teaspoon
salt
1/4 cup
boiling water

Frosting

1/3 cup
Land O Lakes® Cinnamon Sugar Butter Spread
1 (1-ounce) square
unsweetened baking chocolate, melted
2 cups
powdered sugar
2 tablespoons
unsweetened cocoa
1/3 cup
Land O Lakes® Heavy Whipping Cream
 
Decorator sprinkles, if desired
 
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

Directions

  1. Heat oven to 350°F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
  2. Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Add gluten-free flour blend, baking soda and salt; beat at low speed until well mixed. Add boiling water; continue beating until smooth.
  3. Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.
  5. Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

Recipe Tips

- Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 mini cupcake)

Calories
110
Cholesterol
15mg
Carbohydrates
18g
Protein
1g
Fat
4g
Sodium
75mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Just made this recipe. Great taste, the hint of cinnamon is a nice touch. They came out moist too! For the record, I used Blends by Orly Paris blend gluten free flour in mine. I will definitely make these again!

Rating

This is the first time I made gluten free cupcakes. The cinnamon butter is perfect for this dessert. My kids really enjoyed this dessert and the enjoyed every crumb. This was a very easy gluten free recipe. Thank you and Cheers.

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