Gluten free pumpkin cupcakes

Shop America's Best Gourmet Cupcakes - Shipped Nationwide. Guaranteed to Arrive Fresh. Gourmet Food & Gifts From 700+ Top Food Makers in 50 States - Only on Goldbelly. Shop Now Gluten-free Pumpkin Cupcakes Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava

Instructions. First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, pumpkin, vanilla, and milk, and sugar until smooth CUPCAKES INGREDIENTS 1 (15 oz) Great Value Gluten-Free Yellow Cake Mix (or the same amount of all purpose flour for non-GF cupcakes) 6 Tbsp. butter, soft (I use Smart Balance dairy free butter) 3 eggs (room temperature, if possible

To make cupcakes: Preheat the oven to 350*F. Line the cupcake pans with liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice, set aside. In a large bowl, beat brown sugar, granulated and butter together until light and creamy. Add eggs and pumpkin, beat until well combined Gluten Free Pumpkin Cupcakes: Because every food blogger is obligated to do at least one pumpkin spice recipe per fall season Seriously though. While pumpkin spice may be overdone and PSL is item no.1 on the basic bitches guide to life, I'm just going to go out on a limb and say - I'm cool with basic as long as it can always be this.

Katz Gluten Free® Bake Shoppe - Katz Gluten Free Baker

Pumpkin Cupcakes (gluten-free option) These pumpkin cupcakes are super moist, incredibly delicious and topped off with cream cheese frosting (with a dairy-free option). Can be made with gluten-free, 100% whole grain or all-purpose flours. Scroll down for a how-to recipe video Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg How to Make Gluten Free Pumpkin Cupcakes Start by mixing 2 eggs, 1 cup pumpkin puree, 3/4 cup sugar, 1/2 cup vegetable or canola oil, and 1 teaspoon vanilla in the bowl of a stand mixer, or a large bowl if using a handheld mixer, until smooth and creamy

As such, these gluten free pumpkin spice cupcakes only require about 1/2 cup pure pumpkin purée, which is slightly less than half a can of it. With the remaining purée, you can make a plethora different things, including a variety other baked goodies or even simple, healthy dog treats, too - or, simply more gluten free pumpkin spice cupcakes Instructions. Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners). Generously spray the bottoms and sides of the liners with cooking spray. In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth Instructions. Preheat oven to 350*. In a mixer, mix together the pumpkin, eggs, milk, sugar, and spices. Add in the cake mix and melted butter. Fold in the nuts. Grease each cupcake liner, and pour in the batter into each one, this should fill 48 cupcake liners. They will need to be almost to the top, they will not rise much

This gluten-free pumpkin cake recipe only uses one bowl, a few measuring cups and spoons, a whisk, and a 9x13 baking pan. It takes less than 15 minutes to whip up and it bakes in under 40 minutes, making it simple with minimal cleanup. You can use fresh pureed pumpkin or canned pumpkin (not pumpkin pie filling) in this recipe For the gluten free pumpkin pie cupcakes, all you need is a can of pumpkin puree, brown sugar and granulated sugar, eggs, milk and cream, flour, baking powder, baking soda, salt, and pumpkin pie spice. I like to use extra cinnamon for on top, but that's not necessary. In terms of specific brands of ingredients, I don't have any notes

Gluten Free Flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Run a fork through the dry ingredients to combine them. Slowly add the dry ingredients to the wet ingredients and blend with a hand mixer. We now have some nice batter for our cupcakes I made gluten free pumpkin cupcake bites the same time I baked the cupcakes. I baked them for about 10-15 minutes. My head is starting to spin with all the gluten free pumpkin recipes that I want to try to make! Gluten free pumpkin roll cake, gluten free pumpkin bars, OOoooh! And I should try to make a gluten free pumpkin mug cake These tender gluten-free cupcake beauties have just the right balance of pumpkin and sweetness, ginger and cinnamon. They're not too spicy. And they're dairy-free. Yay. The cream cheese icing is dairy-free and vegan Directions. For the cupcakes: Preheat oven to 350 degrees. Prepare cupcake pan with 24 cupcake liners. Mix all wet ingredients until creamy. Add Breads From Anna® Pumpkin Bread Mix and chocolate chips and stir until well blended

Goldbelly® Gourmet Cupcakes - Nationwide Deliver

Gluten-free Pumpkin Cupcakes Recipe - Simply Recipe

  1. Preheat oven to 350 degrees. Place the pumpkin, eggs, extracts, liquid stevia and heavy cream into a stand mixer and blend until combined. Whisk the remaining ingredients in another bowl. With the mixer on low slowly add the dry ingredients to the wet in the mixer. Mix until fully incorporated
  2. Preheat oven to 375 F. Line 12 muffin cups. In a large bowl combine flour, baking powder, pumpkin pie spice and salt. In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined. Spoon batter into prepared muffin cups
  3. Preheat oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and spray the liners with oil. In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla and cinnamon. Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder
  4. Vegan & Gluten Free Pumpkin Cupcakes: These cupcakes are delicious! Both the cupcakes and the cream cheese frosting are vegan and gluten free.For the gluten-free flour, you can use a store bought gluten-free all purpose flour (this one is great for baking), or make your own (i love thi
  5. Gluten Free Pumpkin Cupcakes. Ingredients ½ cup butter ½ cup brown sugar ½ cup sugar 1 cup pumpkin puree (not pumpkin pie mix) 2 tsp. vanilla 2 eggs. 1½ cups Mama's Almond or Coconut Blend Flour 1 tsp. xanthan gum 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tsp. cinnamon ½ tsp. ginger ½ tsp. nutmeg 1 cup chocolate chips or.

Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line a 12 serving cupcake pan with papers; set aside. In a medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon and all spice; setaside. In a large mixing bowl, whisk together eggs, pumpkin purée, sugar, brown sugar, and vegetable oil For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 24 standard muffin cavities with paper liners. In large bowl or bowl of stand mixer, whisk together white rice flour, granulated sugar, potato starch, pumpkin pie spice, baking soda, salt, and xanthan gum Gluten-Free, Vegan Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze. Recipe adapted from Vegan Cupcakes Take Over the World. Ingredients. For cupcakes: 1/3 cup oil 1 cup sugar 1/4 cup nondairy. Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin. Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the eggs, molasses, and pumpkin purée. Set aside. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the soft butter, mixing with an electric.

Gluten Free Pumpkin Cupcakes - Sisters Sans Glute

  1. utes at 350 degrees. The box said 18-23, so I checked them after 18
  2. 1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer) Instructions: Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon
  3. Gluten-Free Pumpkin Crumb Muffins. Soft and moist gluten-free pumpkin muffins with a brown sugar crumb topping and vanilla maple glaze. The recipe also includes a dairy-free option. This recipe was originally posted in September 2018, updated in September 2019, updated and video added in October 2020..
  4. Preheat oven to 325 and line muffin tin with paper cups. Combine dry ingredients in a small bowl. Cream together butter and sugar until very light in color and fluffy. Add eggs one at a time, and mix to combine. Add vanilla, pumpkin and milk and mix again. Add dry ingredients, half at a time, mix until flour is incorporated
  5. Make the muffins: Preheat oven to 350 degrees, and line a muffin pan with liners. In a large bowl, combine eggs, sugar, pumpkin puree, coconut oil, and vanilla. Mix well by hand or with a mixer. In a separate bowl, combine the flours, arrowroot powder, salt, baking soda, and pumpkin pie spice
  6. Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg
  7. These Gluten Free Pumpkin Cupcakes from Atkinson Drive are absolutely [] Reply. Create & Share DIY and Recipe Party {22} - A Simple Pantry says: September 9, 2014 at 9:03 pm [] GF Pumpkin Cupcakes [] Reply. Create & Share 9/10 - A Dose of Paige says: September 9, 2014 at 9:05 pm [] Gluten Free Pumpkin Cupcakes definitely make my.

Gluten Free Pumpkin Cupcakes: Easy + Moist + Delicious

  1. utes or until a wooden toothpick inserted near center comes out clean
  2. Gluten-Free Pumpkin Spiced Cupcakes with Cream Cheese Frosting. Ingredients for Cupcakes. 3 T butter, melted or coconut oil 3 large eggs 1/3 cup organic sugar (if using honey, reduce to 1/4 cup) 1/4 teaspoon vanilla extract 1/4 cup coconut flour 1/4 teaspoon baking powder Hershey's Pumpkin Spice Kisses (one bag) Brach's Candy Corn Pumpkin

Gluten-Free Pumpkin Cupcakes - Mommy Hates Cookin

Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine the pumpkin puree, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix until well blended Step 1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. Advertisement Pumpkin Mania: Gluten-Free Pumpkin Spice Cupcakes With Ginger. Spiked with ginger and a splash of orange juice, these gluten-free pumpkin spice cupcakes are sure to please a crowd. Elizabeth Barbone. In my last column, I might have mentioned that no one needs another pumpkin recipe Gluten-Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah - The Fit Cookie) Pumpkin Spiced Apple Cupcakes with Caramel (Veena - Veena Azmanov) Sarah Jane Parker. Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She's a food allergy mom and healthy living blogger based in Wyoming

Gluten Free Pumpkin Cupcakes - The Gourmet Gourman

  1. utes on medium speed. In a medium bowl, combine gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix gently with a spoon
  2. Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients until combined. Fold wet ingredients in to dry ingredients and stir until just combined. Scoop batter into 12 cupcake tins and fill about 3/4 of the way full
  3. utes, scraping bowl occasionally. Divide batter evenly among muffin cups
  4. Gluten Free Nation makes fresh baked gluten free bread, muffins, cakes and cookies for people with a gluten intolerance. Check out our gluten free online store here or visit one of the locations we sell at
  5. Grease an 8x8 baking pan or line with parchment paper. Preheat oven to 325°F. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1 t pumpkin pie spice, and brown sugar until combined. Add the oil and Greek yogurt, and and pulse until well combined
  6. . Total 1 hour. Cupcakes: 2 cups gluten-free rolled oats, such as Bob's Red Mill or Only Oats 1 tbsp gluten-free baking powder.
  7. Pumpkin Chocolate Chip Cupcakes {gluten free, low FODMAP} Oct 18, 2019 | Dessert, Gluten free, Holidays, Recipes Jump to recipe. It's the day after Labor Day, and I'm walking into Whole Foods..

Instructions. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg Gluten Free, Keto & Paleo Pumpkin Cupcakes ? Gluten Free & Keto Pumpkin Cupcakes . Anyone else craving pumpkin everything this week? Blame it on the plunging temperatures, but we've already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). And now we're onto suuuper tender and moist gluten free and keto pumpkin cupcakes.. Topped with our ultra special cream cheese. Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan. Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside. Whisk together the cake mix, cornstarch, baking soda, and spice (s). Stir the wet and dry mixtures together, then whisk until smooth. Pour the batter into the prepared pan. Bake the cake for 60 to 65 minutes. 1. In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs. 2. In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork

Pumpkin Cupcakes (gluten-free option) - Texanerin Bakin

Vegan Lemon Cupcakes (Moist and Perfect!) - Loving It Vegan

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean. Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt Preparation. 1. Preheat oven to 350ºF. 2. Mix all ingredients in a large bowl. 3. Line a muffin tin with baking cups and fill each cup with batter The genius idea of combining these cupcakes with cream cheese frosting, I have to give all the credit to my husband for. He also made the frosting himself from scratch and shared the recipe with me. Here is the full recipe of both the gluten free pumpkin spice cupcakes and the cream cheese frosting. This recipe makes about 12-15 cupcakes Preheat oven to 325 degrees (or according to package). Prepare the mix according to package directions and stir in extra spices. Spoon the batter into a paper-lined muffin tin, filling each about 2/3 full

Tapas Parties - BettyCrocker

Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese

In a small bowl, whisk together pumpkin puree, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and whisk until smooth. Fill the prepared muffin cups about 2/3 full. Bake until cupcakes are golden brown and spring back to the touch, about 25 minutes. Remove from oven and place on a wire rack to cool Step #1: Whisk together your flour, baking powder, salt and pumpkin pie spice in a bowl and set it aside. Step #2: Using your standing mixer with the paddle attachment, cream together the butter and brown sugar, then add the eggs, one at a time, then the pumpkin puree and vanilla extract. Step #3: Once all the wet ingredients are well mixed. Gluten Free Pumpkin Streusel Muffins. Gluten Free Pumpkin Streusel Muffins are insanely soft and moist, with a sweet crunchy streusel topping made with brown sugar, gluten free oats, butter, and walnuts. I also made these extra-large, so we're talking big, beautiful muffins here, with glorious muffin tops / Gluten Free Pumpkin Cupcake Recipe. Gluten Free Pumpkin Cupcake Recipe. Jump to Recipe • Print Recipe. A few years ago I decided to try offering some gluten free cupcakes at the farmers markets for those who have a gluten allergy. I bought a great book called The Allergen-Free Baker's Handbook to use as a starting point. What I love about.

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

  1. I'm back from vacation and have an amazing gluten-free cupcake recipe to share with you! A few weeks ago, I shared with you a recipe for gluten-free pumpkin bread and I'm back again with another delicious pumpkin dessert recipe, Gluten Free Pumpkin Cupcakes!. I couldn't let the left-over pumpkin pie mix go to waste so I decided to play around and see if I could come up with
  2. Preheat the oven and prepare the pan. Preheat the oven to 325°F, adjust a rack to the center, and line a 1-dozen cup muffin pan with cupcake liners. Make the batter. In a large mixing bowl, whisk the pumpkin with ¾ cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt
  3. imum for the large, 2 dozen for the medium. We do not offer
  4. Whip up these Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream for a rich and decadent Thanksgiving dessert. The depth of flavor is surreal! Um, HELLO?! Thanksgiving is in ONE WEEK!!! How is that even possible???! Right about now is when you jump on the train to Holiday-ville and start careening down the tracks at full speed
  5. utes and are totally scrumptious
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Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free

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Gluten Free Pumpkin Pie Cupcakes - Mommy Hates Cookin

Step 2. Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth. Step 3. Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter. Step 4 Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition

The Cookie Baking Tools You Need (Plus a Couple More YouWhat to Bring to Thanksgiving - BettyCrocker

Prepare 9x13-inch baking pan by spraying with nonstick cooking spray. Whisk together flour, sugar, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in large mixing bowl. Set aside. In separate bowl, stir together pumpkin puree, almond milk, oil, maple syrup, water, vinegar and vanilla Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form. To make the muffins: Whisk together the. Gluten Free Pumpkin Spice Cupcakes. Ingredients. 3/4 cup Butter, softened 2 1/2 cups Sugar 3 large Eggs 1 can Pumpkin Puree - or 1 jar Home Canned Pumpkin 1 2/3 cup White Rice Flour 2/3 cup Tapioca Starch 1 tbsp Pumpkin Spice 1 tsp Baking Powder 1 tsp Cinnamon 3/4 tsp Sal freshly grated nutmeg for decoration. Preheat oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners. In a medium-sized mixing bowl, whisk together the dry ingredients. Add all of the wet ingredients to a high-powered blender, blend until smooth and creamy, pulsing if needed For pumpkin cupcakes: Pre-heat the oven to 350 ºF (175 ºC) and line a cupcake tin with 12 cupcake cases/liners. Mix all wet ingredients together. In a separate bowl, mix all dry ingredients together and sift them into the wet ingredients. Mix well until you get a smooth batter

Gluten Free Pumpkin Cak

Gluten-Free Corona beans and pumpkin cupcakes to celebrate new adventures and the earth's hidden treasures How is it possible that the news always arrive altogether, I wonder. While I look at the water-flooded garden, the bamboo trees have already turned yellow and the heavy rain makes them swing 4. Hot Cocoa Cupcakes with Meringue Frosting. These rich chocolate cupcakes are topped with a fluffy marshmallow-esque meringue frosting. 5. Gluten-Free Carrot Cake Cupcakes. An easy cream cheese. Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw®. Set aside. In a separate bowl, whisk together eggs, coconut oil, almond milk and pumpkin puree and stir until well-combined Pumpkin Cupcakes 400-Calorie Recipes. pumpkin pie spice, pumpkin purée, coconut sugar, avocado oil and 6 more. Gluten Free Cupcakes Chocolate Covered Katie. mayonnaise, baking soda, gluten free flour, water, salt, xantham gum and 2 more. Almond Flour Cupcakes Cookie Monster Cooking How to make Pumpkin Cream Cheese Muffins: Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt. Step 2: In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps

Gluten Free Pumpkin Pie Cupcakes - Gluten Free Celiac

3. In a medium bowl mix together all your dry ingredients, gluten-free flour, all-spice, nutmeg, cinnamon, baking soda, and cornstarch. 4. Add honey, eggs, pumpkin and melted butter. 5. Scoop muffin dough into muffin tin filling 3/4 full. 6. In a clean medium bowl add cream cheese, egg, vanilla and honey Preheat oven to 350 F and prepare a standard size cupcake/muffin pan with 8 cupcake liners or grease very well. By hand or with an electric mixer, cream together the eggs, coconut sugar, and shortening. Add the pumpkin puree and combine well. Add sweet potato flour, baking soda, pumpkin pie spice, and salt. Combine well

Roasting a pumpkin is easy. You can either roast two halves of a pumpkin or chop it up as shown in the photo above. To roast a pumpkin: Preheat your oven to 350º F. Slice your pumpkin leaving the skin on, or remove it if you prefer to roast just the pumpkin flesh. Brush the pumpkin with oil and add salt to taste Moist and delicious cupcakes that taste like pumpkin pie with a vanilla cream cheese frosting!Pumpkin pie in a cupcake, these are irresistible! I top them with a smooth and creamy Vanilla Cream Cheese Frosting! These Pumpkin Cupcakes are an easy to make Low Carb dessert. I use my homemade pumpkin pie spice in the batter and dust ground cinnamon over the tops!How to Make Pumpkin Cupcakes1/4 cup. Paleo cupcakes are one of my favorite things! With all of these gluten free and dairy free recipes you can indulge with healthier cleaner ingredients. I love how cupcakes are almost like little art pieces that you can decorate. You can use your creativity to make a beautiful edible sculpture. Making cupcakes is a great activity for kids, but what's even better about these recipes is that kids.