Here’s a my favorite spice cupcake and cream cheese frosting recipe! It’s also gluten free and dairy free! But don’t let that scare you, these cupcakes are still quite yummy.
As with everything I do, I want my end result to be awesome, but the process to be easy! Enter these cupcakes. Even though they’re with a mix, people always think that I’ve made them from scratch. Plus you’ve got my secret dairy free and vegan cream cheese frosting! It can also be nut free depending on which non dairy cream cheese you choose! (Check the ingredients list below for recommendations!) This is perfect for Holiday baking! There are parties and family dinners coming up; this is a great way to include the food sensitive people in your life. As someone with food allergies, I know they’ll appreciate it!
PS I think you could sub out the eggs in this recipe and make it fully vegan! On most Pamela’s products it just says to use an egg substitute if needed. I’ve not tried it, but it may work :).
Pamela’s Bakery Gluten Free Spice Cake Mix
Butter (or non Dairy Butter), Eggs, and Almond Milk according to package directions
1/2c Pumpkin Puree
4c Powdered Sugar
3/4c Cold Butter (Or Non Dairy Butter, I used Earth Balance)
4 tsp Cold Shortening*
2 tsp Vanilla
1/2 tsp Apple Cider Vinegar (Feel free to go lighter on the vinegar. I think I always go a smidge less than 1/2 tsp)
8oz Kite Hill Cream Cheese (Non Diary, it’s made from Almonds!)
For a Nut Free & Dairy Free option use 8oz Daiya Cream Cheese
1/2 tsp Cinnamon
*I know in “normal” baking it’s best to start with room temperature ingredients. However, non dairy ingredients tend to warm, melt, and become soupy much more quickly. Starting cold has been my biggest trick to getting fluffy icing with dairy free ingredients.