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Pumpkin Spiced Latte Cupcakes (Gluten Free, Dairy Free)

pumpkin cupcakes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 10
Best Season: Fall
Ingredients
    For the pumpkin spiced cupcakes:
  • 100 g light brown sugar
  • 100 g dark brown sugar
  • 100 ml sunflower or vegetable oil
  • 2 eggs
  • 200 g pureed pumpkin
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 220 g gluten free self-raising flour
    • For the coffee frosting:
  • 125 g dairy free butter
  • 250 g icing sugar
  • 1 tablespoon instant coffee dissolved in 1 teaspoon boiling water
Instructions
  1. 1
    Preheat the oven to 180 oC
  2. 2
    Line an 8 hole muffin tin with paper cases
  3. 3
    In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. 4
    Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  5. 5
    Add in the flour
  6. 6
    Divide between the 8 muffin cases and bake for 25 minutes
  7. 7
    Allow to cool completely before frosting
  8. 8
    Beat together the dairy free butter, icing sugar and coffee until thick and cream
  9. 9
    Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon
Keywords: gluten free baking ideas
Read it online: https://freefromfavourites.com/recipe/pumpkin-spiced-latte-cupcakes-gluten-free-dairy-free/