Simple Gluten-Free Cinnamon Cupcake Bites

As my toddler and I experimented with different recipes to serve at his birthday party, we discovered this delicious formula for perfect gluten-free cupcake bites! With just a touch of sweet cinnamony goodness and a great consistency, these are a great allergy-friendly option for parties. My son just loves cinnamon, and so do I! Super simple to make and free of gluten, soy, dairy, egg, and nuts. Enjoy!

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Simple Gluten-Free Cinnamon Cupcake Bites

• 1/2 cup non-dairy milk (I use Imagine Foods Organic Original Enriched Rice Dream rice milk)

• 1/2 teaspoon apple cider vinegar

• 3/4 cup gluten-free flour (I use a blend of white rice flour, brown rice flour, tapioca flour and potato starch)

• 3/4 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1/4 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/8 teaspoon Himilayan salt

• 1/4 cup grapeseed oil

• 1/2 cup sugar

1. Preheat oven to 350°F.

2. In a small bowl, mix milk and vinegar. Set aside for 15 minutes to let "curdle".

3. In a medium bowl, mix flour, baking powder, baking soda, cinnamon and salt.

4. Add oil and sugar to your bowl of milk and vinegar and mix well, until sugar is well incorporated.

5. Add wet ingredients to dry ingredients and mix until blended into batter.

6. Line miniature cupcake tins (or grease with oil). Drop about 1 tablespoon of batter into each cupcake tin, filling only about 3/4 of each cup.

7. Bake for 15-18 minutes, until tops are golden. Allow to cool before serving.

8. Sprinkle with cinnamon and enjoy!