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Home/Recipes/Frosted Spiced Cupcakes

Frosted Spiced Cupcakes

Makes 16
Time 35 min
It's hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They're perfect for birthday parties, holidays or any occasion where there's a reason to celebrate with moist, delicious cupcakes.
Special Diets:
Dairy-Free
Gluten-Free
Ingredients
  • For the Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unsweetened almondmilk or other nondairy beverage
  • 1 (6.0-ounce) container plain coconut milk yogurt
  • 3/4 cup granulated sugar
  • 1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
  • 2 cups white rice flour
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • For the Frosting
  • 1/4 cup vegan margarine, softened
  • 1 1/2 cup powdered sugar
  • 1 tablespoon unsweetened almondmilk or other nondairy beverage
  • 1/4 teaspoon gluten-free pure vanilla extract
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Method

Preheat the oven to 350°F.

For the cupcakes, whisk together oil, almondmilk, yogurt, sugar and egg replacer mixture in a large bowl.

In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

Add flour mixture to milk mixture and stir to combine.

Spoon batter into 16 paper-lined standard muffin cups, filling each about two-thirds full.

Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.

For the frosting, put margarine, sugar, almondmilk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute.

Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.

Nutritional Info:
Per serving: 1 cupcake, 250 calories (90 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 170mg sodium, 39g carbohydrates (1g dietary fiber, 22g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • For the Cupcakes
  • 1/2 cup canola oil
  • 1/2 cup unsweetened almondmilk or other nondairy beverage
  • 1 (6.0-ounce) container plain coconut milk yogurt
  • 3/4 cup granulated sugar
  • 1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
  • 2 cups white rice flour
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon ground cloves
  • For the Frosting
  • 1/4 cup vegan margarine, softened
  • 1 1/2 cup powdered sugar
  • 1 tablespoon unsweetened almondmilk or other nondairy beverage
  • 1/4 teaspoon gluten-free pure vanilla extract
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.