Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)
Ingredients
For the pumpkin spiced cupcakes:
For the coffee frosting:
Instructions
-
Preheat the oven to 180 oC
-
Line an 8 hole muffin tin with paper cases
-
In a large mixing bowl whisk together the two types of sugar, oil and eggs
-
Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
-
Add in the flour
-
Divide between the 8 muffin cases and bake for 25 minutes
-
Allow to cool completely before frosting
-
Beat together the dairy free butter, icing sugar and coffee until thick and cream
-
Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon
gluten free baking ideas
Recipe Card powered by
