When I was a kid, my grandma always had a tin of snickerdoodle cookies ready to share. That buttery cinnamon-sugar magic could fix any bad day.
Fast forward to today, I wanted that same comfort but with a modern twist—and one that fits my gluten-free, dairy-free life.
These snickerdoodle cupcakes are like warm hugs in cupcake form: fluffy, cinnamon-swirled, and topped with the most velvety, dairy-free frosting.
You won’t miss a thing, promise!
Variations & Tips
- Nut-Free Option: Use oat milk instead of almond milk.
- No Coconut Oil? Use any neutral-flavored oil like avocado or sunflower.
- Extra Fun: Add a pinch of nutmeg for a spiced twist.
Serving Suggestions
These cupcakes are perfect with a warm cup of chai tea or coffee. For a party-ready display, arrange them on a rustic wooden board and sprinkle some cinnamon sticks and star anise around for a cozy vibe.

Gluten-Free Snickerdoodle Cupcakes (Dairy-Free)
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These snickerdoodle cupcakes combine the classic cinnamon-sugar flavor with a fluffy, gluten-free, dairy-free twist. Perfect for any gathering!
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour (use one with xanthan gum included)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¾ cup unsweetened almond milk (or any plant-based milk)
- 1 tsp apple cider vinegar
- ½ cup coconut sugar
- ¼ cup melted coconut oil (cooled slightly)
- 2 tsp pure vanilla extract
For the Cinnamon-Sugar Swirl:
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
For the Frosting:
- ½ cup dairy-free butter (softened)
- 2 cups powdered sugar
- 2 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Prepare the Wet Ingredients
In another bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to create a dairy-free “buttermilk.” Then, whisk in coconut sugar, melted coconut oil, and vanilla.
Step 4: Combine
Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing makes cupcakes dense, so keep it light!
Step 5: Cinnamon-Sugar Swirl
In a small bowl, mix the coconut sugar and cinnamon. Fill cupcake liners halfway with batter, sprinkle a layer of the cinnamon-sugar mix, then top with more batter until ¾ full. Use a toothpick to swirl the cinnamon mixture through the batter for that signature snickerdoodle look.
Step 6: Bake
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 7: Make the Frosting
Beat the dairy-free butter until creamy. Gradually add powdered sugar, plant-based milk, vanilla, and cinnamon, beating until smooth and fluffy.
Step 8: Frost and Serve
Pipe or spread the frosting on the cooled cupcakes. Sprinkle with extra cinnamon-sugar for a bakery-style touch.
Notes
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg