Cranberry Cupcakes with Clementine Frosting

Cranberry Cupcakes with Clementine Frosting

gluten free cranberry cupcake

Cupcakes are an essential part of one’s diet… so, it is entirely necessary for me to figure out a few good  gluten-free versions.   This cupcake is a good start, its tangy and sweet, with a generous amount of spice (because I still can’t get into the way “wheat-less” batter tastes).   I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the brown rice flour with quinoa flour.  I would have replaced more, but I spilled all those little buggers right down my sink before grinding.

These cupcakes can be made just as nicely with regular flour too.  I was pretty pleased with the results… but the basic flour mix needs some tweaking.  Looks like I will continue grinding my entire pantry into various flours as I search for the perfect replacement.

It is a super good thing that frosting is gluten-free!

*These can be made non gluten-free by replacing the same amount of all-purpose flour for the amount of flour mix. (about 3 cups all-purpose flour… maybe a couple of tablespoons more)

Cranberry Cupcakes with Clementine Frosting

makes and frosts 24 cupcakes

Ingredients:

Gluten-Free flour mix

  • 1  3/4 cups finely ground brown rice flour-  I ground mine a tad extra in my coffee grinder for a while until it felt smooth between my fingers
  • 1/4 cup quinoa flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1 tsp xanthan gum

Mix all of the above ingredients together well.  Set aside.

  • 2 cups sugar
  • 1 cup melted Earth Balance margarine
  • 1 tsp baking soda
  • 1 cup water
  • 1 cup Almond Milk, or other non-dairy milk
  • 2 tsp vanilla extract
  • 4 tbsp lemon juice
  • 1 tsp cardamom
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup dried cranberries

Directions:

Preheat oven to 375 degrees.  Line cupcake pans with liners, or lightly grease muffin tins.

Mix together sugar, melted margarine, vanilla and baking soda and spices.  Add almond milk and water.  Gradually add flour mix until all is combined.  Stir in lemon juice and mix with electric mixer for about 2 minutes on medium speed. Or mix by hand for about 100 quick strokes.  Add cranberries.

gluten free cupcake batter

Spoon a little less than 1/2 cup of batter into prepared cupcake cups.

gluten free cupcakes

Bake in preheated oven for about 17 minutes, or until knife inserted in the center comes out clean.  Let cool until completely cool.

Make Frosting.

Frosting Ingredients:

  • 4 cups confectioner’s sugar
  • juice and zest from 2 clementines
  • 1/4 cup Earth Balance margarine

Directions:

Mix all ingredients and then whip until light and fluffy.  Spread or pipe on top of cupcakes and then sprinkle with a little more tangerine zest.  Store in covered container in refrigerator.

gluten free cupcakes

11 Responses to Cranberry Cupcakes with Clementine Frosting

  1. Jen says:

    Just made them, they’re delicious! So easy and full of fall-spiced yumminess.

    • Jen says:

      Also, I replaced some of the brown rice flour with oat flour and quinoa flour, since I didn’t have enough br rice flour, and they still worked perfectly.

  2. [...] Allyson from Manifest Vegan’s Cranberry Cupcakes with Clementine Frosting [...]

  3. [...] … I am going to mix up a batch and see how it goes to sub it in for some of my old recipes. …Cranberry Cupcakes with Clementine Frosting (Gluten-Free …I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the [...]

  4. Eatmytortes says:

    I’m really impressed. I honestly didn’t think Vegan baking could work so well; shows what I know!

    • allyson says:

      EatmyTortes,
      Music to my ears… I’m so glad you found my site. :)
      Best,
      Allyson

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  6. jennyjen says:

    Delicious & dreamy! :)

  7. Teresa says:

    Those have got to be good!

  8. Brad Gosse says:

    These cupcakes look delicious. I have to try to make some myself.

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