Gluten-Free Cinnamon Nutmeg Cupcakes - The Perfect Holiday Treat

Ingredients:

• 1/4 cup oat milk (or any dairy-free milk)
• 1/2 cup unsweetened applesauce 
• 1/4 cup avocado oil (or olive oil) 
• 1/2 cup maple syrup 
• 1 tablespoon vanilla extract 
• 1 cup almond flour 
• 1 cup brown rice flour 
• 1/3 cup gluten-free cornstarch 
• 2 teaspoon gluten-free baking powder
• 1/3 teaspoon of salt
• 1/2 teaspoon of cinnamon 
• 1/3 teaspoon of nutmeg 
• Sprinkle of coconut sugar

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)

Directions:

• 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