gluten free snickerdoodle cupcakes

gluten free snickerdoodle cupcakes

Serves 24
Prep time 1 hour
Cook time 20 minutes
Total time 1 hour, 20 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert
Misc Child Friendly, Pre-preparable
Website Modified from a recipe published on Martha Stewart's website



  • equal parts cinnamon/sugar mixture for topping


  • 1 c. superfine white rice flour
  • 3/4 c. potato starch
  • 3/4 c. cornstarch
  • 1/4 c. corn flour
  • 1/4 c. tapioca starch
  • 2 tsp. xanathan gum
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. ground cinnamon
  • 1 cup butter or non-dairy butter at room temperature
  • 1 3/4 c. granulated sugar
  • 4 eggs (I haven't tried using flax meal & water but I'll try it and report back)
  • 2 tsp. vanilla extract
  • 1 1/4 c. milk or non-dairy milk (i used almond milk)

cinnamon buttercream frosting

  • 3 sticks butter or non-dairy butter
  • 4 c. powdered sugar, sifted
  • pinch of salt
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 3-4 Tbs. milk or non-dairy milk (I used almond milk again)


I modified this Martha Stewart recipe and had my brilliant neighbor come over to help me with the frosting. This is what we came up with. Our kids seemed to like them, as did our friends. I hope you enjoy them too!


1. Preheat oven to 350 and place cupcake liners in tins.
2. Mix rice flour, potato starch, cornstarch, corn flour, tapioca starch, xanathan gum, baking powder, salt and cinnamon; set aside.
3. In a stand mixer cream butter and sugar, then add eggs one at a time.
4. Add vanilla extract; mix thoroughly, scraping batter off the sides of the bowl to get incorporated.
5. Alternately add flour with milk until all ingredients have been mixed in.
6. Beat mixture on medium for 3 minutes.
7. Scoop batter into cupcake tins (filling no more than half full).
8. Bake at 350 for about 15-20 minutes.
9. Remove from oven & let cool.
10. In a stand mixer, cream butter for about 8 minutes until it is fluffy.
11. Add powdered sugar and pinch of salt and mix on low until incorporated.
12. Add vanilla extract and about 3-4 Tbs. milk until frosting is of desired consistency.
13. Frost and sprinkle cupcakes with cinnamon & sugar if desired.