GLUTEN FREE CINNAMON CHURRO CUPCAKES

Ingredients:

• 1 ½ cups Happy Day Brands 1 to 1 Baking Flour
• ½ cup almond flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 eggs
• ¼ cup coconut oil melted
• 1 cup almond milk

Frosting:

• 4 tablespoons unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 cups powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

1. 
Preheat the oven to 350º F. In a large bowl, add the gluten free flour blend or all-purpose flour, almond flour, sugar, brown sugar, ground cinnamon, baking powder, and salt then whisk to blend.
2. In a smaller bowl, add pure vanilla extract, almond extract, eggs, coconut oil melted, almond milk then whisk to blend. Pour the wet ingredients into the dry ingredients and mix.
3. Spoon cupcake batter into a parchment paper liner layered 24-muffin tin until 16 cups are filled. The batter should fill ¾ of each muffin cup. Bake for 20-22 minutes. Remove the cupcakes and cool on a cooling rack.