GLUTEN FREE MINI CUPCAKES RECIPES

Name: Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free Recipe)
Prep time: 20 min
Yield: 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

DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES (GLUTEN-FREE ...

Double Chocolate Cinnamon Mini Cupcakes (Gluten-Free ... image

Chocolate, cocoa and Cinnamon Sugar Butter Spread combine in these delicious petite cakes. Swirled chocolate cinnamon frosting makes these holiday bites irresistible.

Provided by Land O'Lakes

Categories Cupcake Cinnamon Cake Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 30 mini cupcakes

Number Of Ingredients 18

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

Steps:

Heat oven to 350°F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside.
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.
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.
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.
Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired.

Nutrition Facts : Calories 110 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 18 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams

EASY GLUTEN-FREE CUPCAKE RECIPE - GLUTEN-FREE BAKING

Easy Gluten-Free Cupcake Recipe - Gluten-Free Baking image

Easy one-bowl gluten-free cupcakes. Soft and tender. Small batch recipe.

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 18 minutes

Yield 12

Number Of Ingredients 12

Ingredients

1 1/4 cups gluten-free flour ((6 3/4 ounces; 192 grams))
3/4 cup granulated sugar ((5 3/8 ounces; 155 grams))
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs ((about 4 ounces; 113 grams, out of shell.))
1/2 cup milk, regular or dairy-free ((4 ounces; 113 grams))
6 tablespoons vegetable oil ((2 2/3 ounces; 75 grams))
1 teaspoon vanilla extract
1/2 cup butter, room temperature (regular or dairy-free butter replacement) ((4 ounces; 113 grams))
2 cups powdered sugar, sifted ((8 ounces; 226 grams))
2 tablespoons milk, regular or dairy-free, more as needed
1 teaspoon vanilla extract

Steps:

Make the Cupcakes
Make the Frosting

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