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Gluten Free Cupcakes

Gluten Free Cinnamon Graham Cracker Cupcakes

These easy, gluten and dairy free cupcakes are sure to impress your kiddos!


  • 1/2 cup oil of choice I used Millican's Pecan oil (coconut or vegetable would work too)
  • 2 large eggs
  • 1/2 cup dairy free milk I used cashew milk
  • 2 tsp vanilla extract
  • 3/4 cup sugar I used Dixie Crystals
  • 1 1/3 cup gluten free flour blend I used Bob's Red Mill 1-to-1
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup crushed up Nairn's graham crackers I used their chocolate chip version

For the frosting

  • 1/2 cup shortening
  • 1 tsp vanilla extract
  • 2 cups powdered sugar I used Dixie Crystals
  • 2 tbsp dairy free milk
  • more crushed up graham crackers


  1. Preheat oven to 350 degrees. Line muffin tin with liners or grease.

  2. In a stand mixer, combine oil, eggs, milk, vanilla, and sugar.

  3. Add flour, salt, baking powder, and cinnamon to liquid mixture. Stir to combine.

  4. Spoon batter into cupcake liners. Top with graham cracker crumbs.

  5. 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.

For the frosting

  1. In a mixing bowl, beat together shortening and vanilla until smooth.

  2. Add powdered sugar and milk to shortening and whip until smooth. If needed add additional milk to achieve desired consistency.

  3. Frost cooled cupcakes and sprinkle additional graham cracker crumbs on top for decoration. Enjoy!