Spice Cupcakes with Cinnamon Icing

These Cinnamon Spice Cupcakes are a hit every time I bake them for an event. Due to food allergies, my baking is always wheat free, gluten-free, egg free, dairy free, peanut free and tree nut free. When I make these cupcakes, inevitably someone who does not have dietary restrictions never misses a single ingredient and asks me for the recipe. Here it is!

Spice Cupcakes with Cinnamon Icing – wheat free, gluten-free, egg free, dairy free, peanut free

Spice Cupcakes 

Ingredients

• 2 ¼ cup    oat flour
• 1 cup         sugar
• 1 tsp.         baking soda
• 1/2 tsp.      salt
• 1/2 tsp.      ground allspice
• 1/8 tsp.      xantham gum
• 1/3 cup      oil
• 1 tsp.         apple cider vinegar
• 1/2 tsp.      vanilla
• 1 cup         cold water

Directions

1. Preheat oven to 350°F.
2. In a large bowl, add oat flour, sugar, baking soda, salt, allspice and xantham gum.
3. In a separate bowl or (measuring cup to save having to clean another bowl), mix the oil, vinegar and vanilla.
4. Add the oil mixture along with the water to your dry ingredients.
5. Mix well.
6. Line your muffin tins and fill each one about 1/2 way.
7. Bake for 16 to 20 minutes.

Cinnamon Icing

Ingredients

• 1 lb Confectioners sugar
• 2 tbsp. Earth Balance soy free buttery spread (or non-dairy shortening of your liking)
• 1/3 cup of rice milk (or milk substitute of your liking)
• 3/4 tsp. cinnamon
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Directions

1. In a large bowl mix the ingredients listed above.
2. Add more rice milk if you want thinner icing.
3. Spread or drizzle over your cupcakes.
4. Sprinkle cinnamon on top of each cupcake (optional).

That’s My Plate of View! Enjoy!

Tagged: cinnamon, cupcakes, dairy free, egg free, free of 8 most common food allergens, Gluten Free, peanut free, soy free, tree nut free, wheat free