Happy First Birthday!
My fifth and youngest child had his 1st birthday, and we decided to make him chocolate cupcakes as well as spice cake cupcakes.
One Year Older & Wiser Too!
He has grown so fast and I just can’t believe he’s already 1!!! Sometimes I also can’t believe I have FIVE kids!
Gluten Free, Vegan & Top 8 Free!
These cupcakes are seriously so good, moist, and delicious. My gluten free husband was so surprised when I told him not only were they safe for him, but that they are also peanut free (our son has a peanut allergy) and they are vegan! We did make a traditional cream cheese frosting as well, because I have some kids that requested it in addition to the vegan frosting. It tastes great with either one!
Double Delicious
This recipe makes one 8×8 pan cake or 12 cupcakes. You can easily double it for a 9×13 pan cake or for 24 cupcakes.
Spice Cake Cupcakes & Vegan Frosting
Ingredients
Gluten Free, Vegan, Top 8 Free Spice Cake Cupcakes
- 1 1/2 cup flour all-purpose or measure for measure gluten free
- 1 tablespoon pumpkin spice
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 5 tablespoons grapeseed oil or vegetable oil
- 1 cup water
Vegan Frosting
- 1 3/4 cup chilled solid coconut cream liquid removed
- 1/4 cup granulated sugar can sub maple syrup or honey
- 1 teaspoon vanilla
Cream Cheese Frosting (Contains Dairy)
- 2 tablespoon salted butter room temperature
- 1 8 oz package cream cheese softened
- 1 teaspoon vanilla
Instructions
Gluten Free, Vegan, Top 8 Free Spice Cake Cupcakes
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Preheat oven to 350. This can be mixed in the pan you will bake in for a cake, or you can mix in a bowl and transfer to a paper lined cupcake pan.
If mixing in an 8x8 cake pan, combine the first 5 ingredients and whisk til well combined. Make 3 depressions in the dry ingredients. Add the vinegar to one depression; the vanilla to another; and the oil to the third. Pour the water over the mix, and stir til smooth.
If making cupcakes, add all ingredients to a bowl, and stir til smooth. Fill cupcake liners about 2/3 of the way full. Bake for 35 minutes, or til toothpick comes out clean. Let cool for about 45 minutes to an hour before frosting.
Vegan Frosting
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Put 2-3 (10 oz size) cans of coconut cream in the fridge overnight. You will want them to thicken up and become as solid as possible. Avoid shaking them prior to or after placing in fridge. When ready to mix frosting, scoop out the solid cream into a measuring cup until you have 1 3/4 cup of solid coconut cream. Discard any excess liquid. Add sugar and vanilla. Beat with an electric handheld mixer JUST til fluffy and smooth. Over mixing can take away the fluffiness. Frost cooled cupcakes.
Cream Cheese Frosting (Contains Dairy)
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Place all ingredients in bowl and beat with a handheld mixer til smooth. Frost cooled cupcakes.
