Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan).
Try these pumpkin spice cupcakes with cinnamon buttercream frosting - the texture is perfect, and the icing takes these over the top!
Ingredients
For the cupcakes:
- 1 cup gluten free flour blend All purpose flour is fine if you aren't gluten free
- ½ cup certified gluten free oat flour
- ¾ cups organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- pinch cloves
- ¾ cup pumpkin puree
- ⅓ cup melted vegan buttery spread or organic canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ⅔ cup water
For the frosting:
- 3 Tablespoons vegan buttery spread
- 3 cups powdered sugar
- 2-3 Tablespoons water
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake tin with parchment paper liners.
- In a large bowl, combine the pumpkin puree, melted vegan buttery spread, and sugar.
- Add the gluten free flour blend, oat flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, vanilla, vinegar, and water. Stir well until smooth and combined.
- Spoon the batter into the cupcake liners, filling them about ⅔ full.
- Bake at 350 degrees F for about 22-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Once the cupcakes are cool, make the frosting.
- Beat the buttery spread until fluffy, then add one cup of powdered sugar. and drizzle in a little water. Mix on medium speed, alternating between adding more sugar and water until the frosting is thick and creamy. Add the spices and mix again.
- Spread or pipe frosting onto cooled cupcakes. I used a Wilton 1M icing tip to pipe the frosting on.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
If you want to keep them for longer, I recommend storing them in the refrigerator.
Nutrition
Calories: 282kcalCarbohydrates: 54gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 255mgPotassium: 56mgFiber: 2gSugar: 43gVitamin A: 2757IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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