Orly's Gluten Free Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

There is no better way to get feedback on dessert than a dessert tasting party. Since I was a pastry chef even before I dove into my career as a creator of gluten free flour, I used to host many gluten free tasting parties for both gluten free and non-gluten guests. Before my second tasting party in Sydney, Australia,  I surveyed invited guests for suggestions for cupcake flavors to make.  The most original suggestion I received was for snickerdoodle flavor.  I'm always looking to try new creations, and these are delicious, especially if you love cinnamon!   

Makes 2 dozen cupcakes


2 1/3 cups (300g) Sydney Blend
2 cups (400g) sugar
4 eggs
2/3 cup (150g) butter
¾ heaping cup (200 ml) milk
½ tsp salt
3 ½ tsp (12g) baking powder
½ tsp baking soda
1 tbsp (10g) pure vanilla extract
1 tbsp (9g) cinnamon

Cream Cheese Frosting:
½ cup (110 grams) butter, room temperature
8 ounces (230 grams) cream cheese, room temperature
4 ½ cups (500 grams) confectioners' sugar, sifted
2 tsp cinnamon
1 tsp pure vanilla extract
1 tbsp cream or milk

Heat: Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.

Mix: In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar for about 3 minutes.  Add eggs and vanilla and continue to mix until fully incorporated.  In another large bowl whisk together the Sydney Blend, salt baking powder, baking soda and cinnamon.  Gently fold the flour mixture, alternating with milk, into the mixing bowl until fully incorporated and there are no lumps.

Bake: Divide batter evenly among cupcake holders and fill each about 2/3 full.  Bake cupcakes about 20 - 23 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.

Frosting: Using a hand mixer, beat the butter and cream cheese on medium-high speed until smooth and creamy. Gradually add the powdered sugar, vanilla, and cinnamon and beat on low speed until fully incorporated and smooth.  Add cream for a smoother and spreadable consistency. Pipe the frosting on the top of each cupcake.  Sprinkle cinnamon-sugar over frosted cupcakes for garnish.