These easy, gluten and dairy free cupcakes are sure to impress your kiddos!
Preheat oven to 350 degrees. Line muffin tin with liners or grease.
In a stand mixer, combine oil, eggs, milk, vanilla, and sugar.
Add flour, salt, baking powder, and cinnamon to liquid mixture. Stir to combine.
Spoon batter into cupcake liners. Top with graham cracker crumbs.
Bake for 18-20 minutes or until lightly browned and a toothpick stuck into middle of cupcake comes out clean. Remove from oven and cool.
In a mixing bowl, beat together shortening and vanilla until smooth.
Add powdered sugar and milk to shortening and whip until smooth. If needed add additional milk to achieve desired consistency.
Frost cooled cupcakes and sprinkle additional graham cracker crumbs on top for decoration. Enjoy!