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Honey Cinnamon Cupcakes

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A new week and a brand new cupcake recipe. Honey Cinnamon Cupcakes, mini sized! I’m so excited to share this delicious recipe with you. For months now I’ve wanted to create a honey flavoured frosting with a touch of ground cinnamon. It turned out perfectly and paired with these fluffy cupcakes, you will fall in love.

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I know what you might be thinking, honey and icing sugar together might be a tad too much sweetness for you? I promise you its not overpowering, the cinnamon cuts through the sweetness and adds the perfect amount of savoury to the frosting.
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If Autumn was a cupcake, they would be these Honey Cupcakes. I decided to make these cupcakes mini and i have to say, they are adorable and you can eat at least 2-3 of this beauties in one sitting.
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 I’m just thrilled with how the cake turned out, it’s always a risk in creating a new gluten free cupcake recipe, I’m still learning about what flours work best together to achieve the classic, fluffy and flavoursome cupcake.
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 I used my favourite gluten free all purpose flour blend, works every time. I hope you enjoy my Honey Cinnamon Cupcakes, try not to eat them all at once!
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Honey Cinnamon Mini Cupcakes

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  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Yield: 24 mini cupcakes
  • Category:

Ingredients

Cupcakes

  • 1 cup gluten free all purpose flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1/4 teaspoon himalayan pink salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla bean extract
  • 1/4 cup maple syrup
  • 1 tablespoon almond milk

Frosting

  • 30 grams butter
  • 3 -4 cups icing sugar
  • 3 -4 Tbsp almond milk
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Instructions

Cupcakes

  1. Preheat oven to 180ºC (356ºF) and grease a 24-hole mini cupcake pan with coconut oil.
  2. In a large mixing bowl, whisk flour, almond, baking soda, salt and cinnamon together.
  3. In a small mixing bowl, combine eggs, coconut oil, vanilla, maple syrup and milk, mix well.
  4. Make a well in the centre of the dry mix, pour in wet mixture. Gently fold wet into dry until just combined. Removing any lumps.
  5. Spoon batter into mini cupcake pan, fill them 3/4 of the way up.
  6. Bake for 8-10 minutes or until slightly golden and a toothpick comes out clean, making sure not to over bake.
  7. Let cool in pan for 2 minutes then remove to a cooling rack to cool completely.

Frosting

  1. In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
  2. Gradually add icing sugar, 1 cup at a time.
  3. Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.
  4. Pour in honey, beat well.
  5. Add cinnamon and whisk frosting for a further 1-2 minutes or until light and fluffy.
  6. Pipe a dollop of frosting on each mini cupcake, i used a Wilton 4B piping tip.
  7. Serve and Enjoy!

Notes

  1. Store mini cupcakes in an air-tight container, in the pantry for 1 week - 10 days.

14 Comments

  1. Hi Samantha! Can I make 12 regular sized cupcakes with this recipe instead of 24:tiny ones?
    If so, does the time in the oven have to be adjusted?

    1. Hi Susan! What a wonderful idea 🙂 I haven’t made this cupcake recipe into 12 regular sized ones but I don’t see any issue in doing so, I think they will work out great! In regards to the baking time, I would bake them for 15-20 minutes, closer to 20 minutes I’m guessing they’ll be ready, but please do check them at the 15 minute mark to ensure they’re not over cooking. Good luck and enjoy!

    1. Hi Ashley! I highly recommend you use an all-purpose gluten free mix. 1 cup of oat flour in this recipe will unfortunately change the texture and final outcome of these cupcakes, as oat flour is highly absorbent. If you can get your hands on a GF plain flour from your supermarket, they will work beautifully. Hope that helps!

  2. Hi! I am curious if there is a different substitute for the almond meal? Could I Just add more flour? I need to bake without nuts. Thanks!

    1. Hi Dina, apologies for my very late response to your question. You can definitely just add more of the flour, same quantity as the almond meal, it will just be a slightly different texture in the end product but nothing drastic. Hope that helps!

    1. Thank you so much Anthea! Im happy the icing looks good in the photos, it started to slide off when i first piped them, thank goodness for refrigerators! They smelt delightful! xx

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