I hope you all have a safe and happy Halloween today! Here’s a sweet recipe that’s perfect for the Fall: Pumpkin Spice Cupcakes with Buttercream Frosting – yum is the only word you need to know (wheat-free, gluten-free, lactose-free, nut-free)! I used the batter to make mini cupcakes (my recipe will make 24 regular-sized cupcakes) and for a ghoulish look, the frosting wasn’t chilled beforehand which created the canvas for my scary melted ghost faces (using black decorating gel). The Buttercream Frosting does not contain lactose and it also happens to be vegan.
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Just a couple days left of the #21dayFODMAPChallenge ! It's been fun being a co-host with @calmbellykitchen and @fodmapjourney ! Please be sure to follow them and tag us all in your challenge photos! Today is all about GLUTEN FREE. Here are my ghoulish gluten-free spiced #pumpkin cupcakes with #dairyfree frosting! Now if only I had a costume for Halloween… ????
Pumpkin Spice Cupcakes
- 1/2 cup butter room temperature
- 1/2 cup turbinado sugar
- 1/4 cup firmly packed brown sugar
- 1/2 cup canned pumpkin
- 1 egg
- 1/2 teaspoon alcohol-free vanilla extract
- 1 1/4 cups all purpose gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon Himalayan sea salt
- Preheat oven to 350°F.
- Using a stand mixer, on medium speed, cream butter and sugars together until fluffy. Add in pumpkin, egg and vanilla extract.
- In a medium-sized bowl stir together flour, baking soda, baking powder, cinnamon and salt. Combine with butter-sugar mixture on low speed.
- Using a non-stick, un-greased cupcake or muffin pan, fill cups 2/3 full with batter.
- Bake for about 12 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from pan and transfer to racks to cool. Let cool for at least 30 minutes, then frost with Buttercream Lactose-Free Frosting (recipe below!).
Buttercream Lactose-Free Frosting
This lactose-free, vegan frosting is so yummy and it’s also vegan! Use it on a variety of cupcakes, cakes, pumpkin bread, or pumpkin cookies.
Makes 1 1/4 cups
- 1/2 cup lactose-free organic margarine (like Earth Balance Original)
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon plain unsweetened almond milk
- 1/2 tablespoon plain lactose-free yogurt
Using a stand mixer or an electric hand mixer with a large mixing bowl, cream margarine at a low speed and gradually add in confectioners’ sugar, until combined. Setting speed to high, add remaining ingredients, and beat until smooth and creamy. Be sure to chill first for 30 minutes – 1 hour before using.
*I use Earth Balance Buttery Spread and one item in the ingredients that could be questionable is the pea protein. It’s not been analyzed yet for FODMAP content, however, it is located toward the end of the ingredients so it shouldn’t be present in high amounts (which is a good rule of thumb to follow when reading labels for the low-FODMAP diet). Personally, I’ve not had any issues with Earth Balance.
Hope you enjoy!
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Have a great rest of your weekend!