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.