#snickerdoodlelover

This gluten-free snickerdoodle mug cake is a quick and easy dessert that captures the flavors of the classic cookie in a convenient single-serve format. Perfect for satisfying your sweet cravings without the hassle of traditional baking.

Ingredients: 4 tbsp almond flour. 2 tbsp coconut flour. 2 tbsp granulated sugar or coconut sugar for Paleo option. 1/4 tsp baking powder. 1/4 tsp cinnamon. 1/4 cup milk dairy or non-dairy. 1 tbsp melted coconut oil. 1/4 tsp vanilla extract. Pinch of salt. Cinnamon sugar mixture 1 tbsp granulated sugar + 1/4 tsp cinnamon.

Instructions: Mix sugar, baking powder, cinnamon, salt, almond flour, and coconut flour in a mug that can go in the microwave. Put the dry ingredients in a bowl and add the milk, melted coconut oil, and vanilla extract. Mix everything together well. Cover the batter with the cinnamon sugar mix. You should heat the cake on high for one to two minutes, or until it is set and slightly springs back when you touch it. Give it a minute to cool down before you eat it.

Prep Time: 5 minutes

Cook Time: 2 minutes

Snickerdoodle Crupcakes are a delightful fusion of snickerdoodle cookies and cupcakes. They feature a moist and tender cupcake base with the classic cinnamon sugar topping of snickerdoodles. Perfect for satisfying your sweet cravings!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1/2 cup whole milk. 1/2 cup snickerdoodle cookie crumbs optional. For the cinnamon sugar topping:. 1/4 cup granulated sugar. 1 tsp ground cinnamon.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside. In a large mixing bowl, cream together the softened butter and sugar until it becomes light and fluffy. Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry mixture to the wet mixture, alternating with the sour cream and milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the snickerdoodle cookie crumbs if using. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon sugar topping. Sprinkle this mixture evenly over the cupcake batter in each liner. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally garnish the cupcakes with additional snickerdoodle cookie crumbs or a dusting of cinnamon sugar. Enjoy your delicious Snickerdoodle Crupcakes!

Prep Time: 20 minutes

Cook Time: 18-20