Gluten-Free Cinnamon Nutmeg Cupcakes - The Perfect Holiday Treat

Gluten-Free Cinnamon Nutmeg Cupcakes - The Perfect Holiday Treat

Warm, aromatic bliss for the holidays!

Embark on a baking adventure that combines the wholesome goodness of almond and brown rice flours with the comforting warmth of cinnamon and nutmeg to make these delicious, comforting Cinnamon Nutmeg Cupcakes!

The richness of cinnamon, the earthiness of nutmeg, the subtle sweetness of maple syrup, a dash of vanilla extract, and a sprinkle of coconut sugar allow for the most delicious indulgence this holiday season!

cinnamon nutmeg cupcakes recipe


Vegan Buttercream Frosting

  • 1 stick vegan butter (1 stick = 1/2 cup)
  • 1/2 teaspoons vanilla extract
  • 2 1/2– 3 cups sifted organic powdered sugar 
  • 1/4 teaspoon of cinnamon 
  • Dash of nutmeg (to taste) 
  • 3-4 tablespoons full-fat coconut milk (or other dairy-free milk)


  • Preheat your oven to 350 degrees F and line a standard-size muffin tin with cupcake liners.
  • In a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract, and whisk to combine.
  • Add almond flour, seasonings, cornstarch, sea salt, and baking powder, and whisk again until well combined. 
  • Divide the batter evenly among cupcake liners, filling them a generous 3/4 of the way full.
  • Bake for 25–30 minutes.
  • Once the cupcakes are done, let them cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.

Vegan Buttercream Frosting

  • Add room-temperature butter to a mixing bowl. Then add your vanilla extract and coconut milk, and mix well with a high-speed mixer.
  • Add your sifted powdered sugar and mix again until thoroughly mixed.
  • Pipe onto cupcakes or simply frost them the way you like.
  • Sprinkle with cinnamon and coconut sugar, and enjoy!

This recipe makes 12 cupcakes