Notes: For the gluten-free flour, use the following blend: 1 cup (120g)
millet flour, ¾ cup (90g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends should work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
For the homemade pumpkin spice, use as follows: 1 ¾ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Store-bought pumpkin spice will also work, if you prefer.
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine!), and I buy it online
here because that’s the cheapest price I’ve found. If you prefer not to use stevia in the cupcakes, substitute ¾ cup (180mL) of
agave,
honey, or
pure maple syrup for the vanilla stevia. Omit the milk. (The batter should be fairly thick, similar to muffin batter.) If you prefer not to use the vanilla stevia in the frosting, then substitute 1 ½ teaspoons of
this powdered stevia OR ¼ cup of
Truvia or granulated sugar.
Any milk may be substituted for the nonfat milk.
You just need the dry instant pudding mix—don’t prepare it according to the package directions! For a more classic spreadable (not pipe-able) cream cheese frosting that does NOT use instant pudding (and is clean-eating friendly), use
this recipe of mine.
{gluten-free, clean eating option, low fat, lower sugar, higher protein}