Gluten Free Pumpkin Spice Latte Cupcakes with Coffee Frosting (Dairy Free

• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 3/4 cup Pumpkin puree, canned

• Refrigerated

  • 2 Eggs

• Condiments

  • 6 tbsp Vegan butter substitute

• Baking & Spices

  • 10 1/2 3 cups powdered sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1 Cinnamon sugar to sprinkle
  • 1 pinch Cloves, ground
  • 2 cups Gluten free flour, high quality
  • 3/4 tsp Nutmeg
  • 3/4 cup Palm shortening
  • 3/4 tsp Rodelle pumpkin spice extract
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Drinks

  • 3/4 cup Espresso or strong coffee
  • 3 tsp Instant coffee

Found on flippindelicious.com

Description

Ingredients

• ⅔ cup packed brown sugar
• 2 cups high quality gluten free flour (my cake/cookie blend, Gluten Free Mamas Almond Blend, or GF Jules AP blend are all in my pantry)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon xanthan gum (omit if your flour already has it)
• 1 teaspoon cinnamon
• ¾ teaspoon nutmeg
• ½ teaspoon ginger
• pinch of ground cloves
• 2 eggs
• ⅓ cup vegetable oil
• ¾ cup espresso or strong coffee, cooled
• ¾ cup canned pumpkin puree
• 6 Tablespoons vegan butter substitute, softened (I used Earth Balance) (could use butter if you can do dairy)
• ¾ cup palm shortening
• 21/2-3 cups powdered sugar
• 2 teaspoons vanilla extract
• ¾ teaspoon Rodelle Pumpkin Spice Extract, optional
• 3 teaspoons instant coffee
• cinnamon sugar to sprinkle, optional

Directions

• For the Cupcakes!
• Preheat oven to 350F. Line your cupcake pan with cupcake liners, or lightly grease.
• Combine all of the dry ingredients in a bowl. Form a well in the mixture and add all of the wet ingredients into that well and mix until combined.
• Fill your cupcake liners about ¾ full (I used my cupcake scoop
• Bake for 15-18 minutes or until a toothpick comes out clean, with just a few little crumbs.
• In a small bowl dissolve the instant coffee in the vanilla extract.
• In a bowl with electric beaters, whip the vegan butter and palm shortening until very light and fluffy, about 4-5 minutes.
• Add 2¼ cups powdered sugar, vanilla extract/coffee and pumpkin spice extract, if using.
• Whip at low speed until incorporated, and then increase speed until smooth. If the frosting is still too soft to pipe add more powdered sugar ¼ cup at a time and whip until combined (up to a total of 3 cups, or more if necessary. See note)
• Whip the frosting for another 2 minutes or until light and fluffy.
• Once the cupcakes are cooled, frost and sprinkle with cinnamon sugar