gingerbread cupcakes + pumpkin buttercream

October 31, 2012

Gotta tell you.  I'm prepped, I'm ready, and I hope you are, too.  Be it a brightly colored wig, a  superhuman cape, or perhaps a pair of ears in addition to the pair already affixed headside.  Extra flair on this Wednesday is the name of the game and I'm that sickeningly excited Halloweener who sets the alarm an extra early to make sure time is allotted for costuming.  Before work.  Before 8 in the morning.  Sorry.  I just enjoy the snot out of this day.

My three year old niece has requested that I flank her Halloweening as a cat this year...so a black cat I shall be.   And Griffin Lorraine Simpson?   Well.


Raise the roof, homie.  With a gingerbread cupcake in the other hand.  Wishing a wicked happy Halloween from us to you.  



Gingerbread Cupcakes + Pumpkin Buttercream Frosting

vegan, gluten-free

For cupcakes
1/3 cup + 1 tablespoon white rice flour
1/3 cup + 1 tablespoon brown rice flour
1/3 cup + 2 tablespoons tapioca flour
1 teaspoon ground cinnamon
1 teaspoon nutmeg ginger
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoon gluten-free baking powder
3 tablespoons ground flax seed
1/2 cup blackstrap molasses
1/2 cup organic sugar
1/3 cup unsweetened almond milk
1/4 cup grapeseed oil
3 tablespoons pumpkin puree
1 flax egg (1 tbsp ground flax + 1 tbsp water)

For frosting
1 cup Earth Balance vegan buttery sticks
3 tablespoons pumpkin puree
1/2 teaspoon salt
4 cups confectioners sugar

  1. Preheat oven to 350 degrees. Line cupcake tin with liners; Set aside.
  2. Place all dry ingredients (flours, spices, baking powder) in a medium-sized bowl and whisk to combine. Set aside
  3. In the bowl of a stand mixer, combine all wet ingredients (molasses, sugar, almond milk, oil, puree and "egg").
  4. Drop dry ingredients into wet and stir until just combined. 
  5. Pour into prepared tin and bake in preheated oven for about 15-20 minutes, or until a toothpick inserted comes out clean. 
  6. To prepare frosting, whip butter and pumpkin until fluffy.  Add salt and slowly add confectioners sugar until desired consistency is reached.  Add to tops of completely cooled cupcakes.  

10 comments:

Gaby [The Vault Files] said...

They look soooo soooo good!

Ashley @ Sensibly Gourmet said...

These are now on my "must make" list. They sound delightful!

Ashley said...

These look De-darn-lightful, Jess!

Happy Halloween,
Ashley
yeahwebake.com

thelittleloaf said...

Happy Halloween! That hot dog is too cute :-)

stefanie @ sarcastic cooking said...

Oh gurl! I would go trick or treating if I could eat these along the way! I had that hot dog costume for my pug last year. This year he was a little too chubby to pull it off!

Anonymous said...

Made 3 dozen for a birthday at work. Groans when everyone heard they were vegan, but lots of compliments once they were tasted. I'm new to gluten-free, so I don't know if this is common, but I found that the middles of most cupcakes didn't rise like I'm used to. Almost resulted in over-cooked cupcakes. Also, are both flax seed amounts required? Thanks for the recipe!

Natalie said...

These look delicious. A great cupcake for the holidays.

Sophie Atkins said...

Yes I agree with Natalie! This gingerbread cupcakes + pumpkin buttercream look delicious. I will try making one this weekend for my friends in long island catering halls.

Chloe Moon said...

Oh my goodness!! These must be delicious!!! I love pumpkin flavoring and the gingerbread must be such a nice blend of flavor w/ the pumpkin!! =)

Ergo-Blog

Pamela @ Brooklyn Farm Girl said...

I can't even tell you how much joy these cupcakes bring to my life. Thank you!

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