Cinnamon Roll Cupcakes

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I've been working on cinnamon roll cupcakes for quite awhile now. I've tried many variations, but this one is definitely the best. 
In most cinnamon roll cupcake recipes they just sprinkle a cinnamon sugar mixture into the batter, but I like this recipe because it adds softened butter to the cinnamon sugar mixture to give it more of an authentic flavor (cinnamon rolls are drenched with butter!) and just a bit of arrowroot to make up for the extra moisture. 
Then I topped it with cream cheese frosting. SO GOOD! A cinnamon roll without all the work :) 

• 1/2 C Earth Balance Butter, room temperature
• 2/3 C Granulated Sugar, I use coconut palm sugar
• 3 Large Eggs
• 1 1/4  C Blanched Almond Flour, Honeyville Brand
• 3/4 C Arrowroot Flour
• 1/2 Tsp. Xanthan Gum
• 1 1/2 Tsp. Grain Free Baking Powder
• 1/4 Tsp. Sea Salt
• 1 Tbsp. Pure Vanilla
• 1/4 C SO Delicious Coconut Milk, or preferred milk alternative

Filling:

• 1/4 C Earth Balance Butter, softened
• 1/2 Coconut Palm Sugar or Brown Sugar
• 1 Tbsp. Arrowroot Flour
• 1/2 Tbsp. Ground Cinnamon

1. Preheat oven to 350 degrees and set out butter for batter so it comes to room temperature.

2. Whisk together the almond flour, arrowroot, xanthan gum, sea salt, and baking powder. Set aside.
3. In a large mixing bowl, beat together the butter and sugar.

4. Then, add the eggs one at a time, scraping down the bowl as necessary.

5. Slowly add the dry ingredients, vanilla, and milk, scraping down the bowl as necessary. Beat until well combined and set aside.


7. In a medium-sized bowl, mix together all of the filling ingredients until well combined with a fork.


8. Line a muffin tin with paper cups or spray with cooking oil, then fill each cup half full. (I got mine too full)

9. Evenly divide cinnamon/butter mixture into each cup, about 1 heaping tsp.

10. Use a knife to swirl and fully incorporate the cinnamon mixture into the batter.
11. Evenly divide the remaining batter on top of the cinnamon mixture.
12. Bake 17 - 20 minutes, or until nicely browned.
13. Allow to cool completely on a wire rack.
14. Top with my Cream Cheese Frosting!
This post is part of Gluten Free Fridays and Allergy Free Wednesdays