Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Gluten Free Dairy Free Pumpkin Spice Cupcakes

 
One serving costs about $0.78

$0.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,dairy free side dish American
spoonacular Score:17%

Spoonacular Score: 17%

 

The recipe Gluten Free Dairy Free Pumpkin Spice Cupcakes could satisfy your American craving in around 45 minutes. One serving contains 425 calories, 4g of protein, and 13g of fat. This dairy free recipe serves 12 and costs 77 cents per serving. This recipe from Foodista has 1 fans. A mixture of graham cracker crumbs, brown sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Try Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 cups
0.25 cups brown rice flour
brown rice flour
0.5 cups
0.5 cups cane sugar
cane sugar
3 large
3 large egg whites
egg whites
2 large
2 large eggs
eggs
2 Tbsps
2 Tbsps red flax seed meal
red flax seed meal
2 Tbsps
2 Tbsps graham cracker crumbs
graham cracker crumbs
1.5 tsps
1.5 tsps ground cinnamon
ground cinnamon
0.25 tsps
0.25 tsps ground cloves
ground cloves
1 tsp
1 tsp ground ginger
ground ginger
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cups
0.5 cups light brown sugar
light brown sugar
some
some m&m candy
m&m candy
0.25 cups
0.25 cups pear
pear
8 oz
8 oz canned fresh pumpkin puree
canned fresh pumpkin puree
0.5 cups
0.5 cups sorghum flour
sorghum flour
1.25 cups
1.25 cups sugar
sugar
0.5 cups
0.5 cups red tapioca flour
red tapioca flour
0.5 tsps
0.5 tsps gluten free vanilla extract
gluten free vanilla extract
0.25 cups
0.25 cups vegetable oil
vegetable oil
0.25 cups
0.25 cups water
water
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 cups brown rice flour
0.25 cups
brown rice flour
0.5 cups cane sugar
0.5 cups
cane sugar
3 large egg whites
3 large
egg whites
2 large eggs
2 large
eggs
2 Tbsps red flax seed meal
2 Tbsps
red flax seed meal
2 Tbsps graham cracker crumbs
2 Tbsps
graham cracker crumbs
1.5 tsps ground cinnamon
1.5 tsps
ground cinnamon
0.25 tsps ground cloves
0.25 tsps
ground cloves
1 tsp ground ginger
1 tsp
ground ginger
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cups light brown sugar
0.5 cups
light brown sugar
some m&m candy
some
m&m candy
0.25 cups pear
0.25 cups
pear
8 oz canned fresh pumpkin puree
8 oz
canned fresh pumpkin puree
0.5 cups sorghum flour
0.5 cups
sorghum flour
1.25 cups sugar
1.25 cups
sugar
0.5 cups red tapioca flour
0.5 cups
red tapioca flour
0.5 tsps gluten free vanilla extract
0.5 tsps
gluten free vanilla extract
0.25 cups vegetable oil
0.25 cups
vegetable oil
0.25 cups water
0.25 cups
water

Equipment

candy thermometer
candy thermometer
muffin liners
muffin liners
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
candy thermometer
candy thermometer
muffin liners
muffin liners
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 350 degrees F
  2. Line a muffin pan with cupcake liners.
  3. In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
  4. In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
  5. Then add pumpkin, mix for another minute.
  6. Add the flour mixture, whisk until just combined, about 30 seconds.
  7. Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
  8. Bake for 22-26 minutes, until a toothpick inserted comes out clean.
  9. Set aside to cool completely before frosting.
  10. Note: If you dont have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.
  11. For the meringue frosting:
  12. Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.
  13. When the mixture reaches 220 degrees F it is ready for the stand mixer.
  14. Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
  15. Increase the speed to high and whip until soft white peaks are formed.
  16. At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.
  17. When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.
  18. Continue to whisk on high until the bowl has cooled, about 5-8 minutes.
  19. Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.
  20. Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.77
Ingredient
¼ cups brown rice flour
½ cups cane sugar
3 larges egg whites
2 larges eggs
2 tablespoons red flax seed meal
2 tablespoons graham cracker crumbs
1.5 teaspoons ground cinnamon
¼ teaspoons ground cloves
1 teaspoon ground ginger
½ teaspoons ground nutmeg
½ cups light brown sugar
some m&m candy
¼ cups pear
8 ounces canned fresh pumpkin puree
½ cups sorghum flour
1.25 cups sugar
½ cups red tapioca flour
½ teaspoons gluten free vanilla extract
¼ cups vegetable oil
Price
$0.17
$0.14
$0.60
$0.62
$0.10
$0.22
$0.12
$0.09
$0.24
$0.07
$0.35
$3.73
$0.13
$1.30
$0.34
$0.34
$0.36
$0.15
$0.22
$9.30

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • get more health tips

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
425 Calories
4g Protein
13g Total Fat
73g Carbs
2% Health Score
Limit These
Calories
425
21%

Fat
13g
21%

  Saturated Fat
8g
53%

Carbohydrates
73g
25%

  Sugar
58g
65%

Cholesterol
39mg
13%

Sodium
206mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin A
3061IU
61%

Manganese
0.39mg
20%

Fiber
2g
10%

Selenium
5µg
8%

Iron
1mg
8%

Phosphorus
65mg
7%

Vitamin B2
0.11mg
6%

Calcium
62mg
6%

Magnesium
23mg
6%

Vitamin K
4µg
5%

Vitamin B6
0.08mg
4%

Vitamin B1
0.06mg
4%

Copper
0.08mg
4%

Vitamin E
0.55mg
4%

Vitamin B5
0.36mg
4%

Potassium
124mg
4%

Vitamin B3
0.69mg
3%

Zinc
0.42mg
3%

Folate
11µg
3%

Vitamin B12
0.09µg
2%

Vitamin C
1mg
1%

Vitamin D
0.19µg
1%

covered percent of daily need

Related Recipes