Cinnamon Waffle Cupcakes

A gluten-free and vegan recipe for Cinnamon Waffle Cupcakes, with maple buttercream frosting, for extra breakfasty goodness.

For the cupcakes:
1 cup unsweetened non-dairy milk
1 tsp apple cider vinegar or lemon juice
1 1/4 cup all-purpose gluten-free flour blend (see note)
2 tbsp potato starch
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup grapeseed oil (or other neutral oil)
3/4 cup organic cane sugar
2 tsp vanilla extract

For the frosting:
1 cup vegan non-hydrogenated margarine (I used Earth Balance)
4 cups organic powdered sugar
3 1/2 tbsp non-dairy milk
2 tsp maple extract

For the waffle bits:
1/2 cup gluten-free flour blend
1 tbsp organic cane sugar
pinch salt
3/4 tsp baking powder
1/2 cup non-dairy milk
1/2 tbsp grapeseed oil (or other neutral oil)
Cinnamon sugar, for sprinkling

View the full recipe at Emmylou’s Kitchen →