Dessert Gluten Free Recipes

Spice Cupcakes with Cream Cheese Frosting

Spice Cupcakes and Cream Cheese Frosting


1 1/2 cups and 3 Tbsp all purpose flour (may be substituted with a gluten free flour)

1 cup brown sugar

1 Tsp Baking Soda

1/2 Tsp Salt

1 Tsp Cinnamon

1/2 Tsp Clove

1/2 Tsp Nutmeg

1/4 Tsp Ginger

1 Cup Water

5 Tbsp Canola Oil

1 Tsp White Vinegar

(optional Add ins- 1/3 cup Raisins)


Preheat oven to 350 degrees. In a large mixing bowl, add your dry ingredients and whisk. Once Blended set aside. In another small bowl add your wet ingredients and mix. Now add your wet ingredients to your dry ingredients and mix well. If you decide to add in raisins do so now and mix. Scoop your batter evenly into a 12 prelined cupcake tin and bake for 15-17 mins. They are done once you pass the toothpick test: insert a toothpick into the center of one -if it comes out clean it is done, if not bake another minute and try again. Remove from oven and let cool completely then frost as you see fit. Here we used store bought Cream cheese frosting that was dairy, egg, peanut, tree nut and soy free. because we cannot use the real cream cheese- dairy, or the alternative cream cheese – soy. Another option for these which I almost used is Maple frosting! Here’s the recipe for that:

Maple Frosting:

4 cups of powdered sugar

1 cup Earth Balance Butter substitute- Red sticks (2)

1 Tsp Vanilla extract

1 Tsp Maple Extract

Possible dash or Rice Milk- (I usually add a little like 1-2 ounces)

Mix the butter and vanilla and maple extracts  first in a mixing bowl. Then slowly add the powdered sugar one cup at a time until incorporated on a low setting.  You can now turn the speed of your mixer up to a high level to get a more whipped frosting. Now taste your frosting in case you feel like it needs a tiny bit more rice milk, maple or vanilla etc. Then frost your cupcakes as you please and enjoy!!




Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *