Live Music from the North Pole!


Made in partnership with @snixykitchen

Digital Rights: Snixy Kitchen

Makes 14 to 15 cupcakes

Fluffy gluten-free cinnamon cupcakes, topped with cinnamon cream cheese frosting and dusted with cinnamon sugar, create a delicious dessert that tastes like a cross between classic coffee cake and churros.



1/2 cup (80g) sweet rice flour or mochiko (different from “brown rice flour” or “white rice flour”)

1/2 cup, plus 3 tablespoons (75g) gluten-free oat flour

1/2 cup (75g) millet flour

1/2 teaspoon xanthan gum

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon Kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup, plus 2 tablespoons (225g) C&H Granulated Sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1/4 cup (60g) sour cream, room temperature

1/4 cup (60g) whole milk, room temperature



8 oz cream cheese, room temperature

1/2 cup (4oz) unsalted butter, room temperature

1 1/2 cups (180g) C&H Confectioners Sugar

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

Pinch Kosher salt



1 tablespoon C&H Confectioners Sugar

1/2 teaspoon Ground cinnamon



1.Preheat oven to 350 degrees and line muffin tins with 14 to 15 paper liners.

2.In a medium bowl, sift together the sweet rice flour, gluten-free oat flour, millet flour, xanthan gum, ground cinnamon, baking powder, and salt; set aside.

3.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and C&H Granulated Sugar over medium speed until light and fluffy, 3 to 5 minutes. Mix in the eggs, one at a time, mixing between each addition and scraping down the sides as needed. Mix in the vanilla extract.

4.With the mixer on low, slowly add the dry ingredients in three batches, alternating with the milk and sour cream, mixing until well combined and scraping down the sides as needed. 

5.Divide the batter among the muffin liners, filling each about 1/2 to 2/3 full. Bake for 25 to 27 minutes, until a tester comes out clean or with just a few crumbs or the center bounces back when gently touched with your finger. Transfer cupcakes to a wire rack to cool completely before frosting.



1.In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream the butter over medium speed until smooth. Add the cream cheese and beat until just smooth, scraping down the sides.

2.Slowly add the confectioners’ sugar, in thirds, mixing on low speed until combined. Add vanilla, cinnamon, and salt; beat on medium speed until just smooth. Take care not to overmix the frosting or it will become too thin.

3.Pipe or spread frosting onto the cooled cupcakes. Mix the cinnamon and C&H Granulated Sugar together and sift the mix over the cupcakes for garnish. Serve and enjoy!


Find this recipe and more holiday treats at