You are here: Home » Recipes » Gluten and Casein-Free Spice Cupcakes Gluten and Casein-Free Spice Cupcakes Recipe by RelishKitchen Tested Yield 18 servings Gluten-free equals loads of flavor in this Spice Cake. PrintEmail "Hope these cupcakes make your 5th birthday happy. They certainly made my girls ecstatic."—Jean Layton Ingredients 1 1/4 cups sugar1/2 cup tapioca flour1/2 cup sorghum flour1/2 cup sweet rice flour1/2 cup white rice flour1/4 cup brown rice flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon vitamin C crystals ( I use Trader Joe's brand) or ½ teaspoon vinegar1/4 teaspoon each nutmeg, ground ginger and ground cloves1 teaspoon cinnamon3 eggs1 cup almond, soy, or rice milk1/3 cup oil1/2 teaspoon vanilla extractMaple Frosting:1/2 cup maple syrup2 tablespoons meringue powder (Wilton’s is gluten-free)1/4 teaspoon vanilla extract Instructions Preheat oven to 350F. Line 18 muffin cups with paper liners or grease and dust (with rice flour) 2 (9-inch) round cake pans. To prepare cupcakes or cake, combine first 13 ingredients (sugar through cinnamon) in large bowl. Beat eggs in second bowl. Add milk, oil and vanilla and milk choice; beat again. Stir egg mixture into flour mixture until thoroughly blended. (Remember no gluten = no tough, over-beaten cake. At least GF has one advantage!) Spoon batter into muffin cups or cake pans. Bake 20 minutes for cupcakes or 25 to 30 for cake pans. Remove when browned and cakes start to release from sides of pan. Cool completely. To prepare frosting, combine all ingredients and beat with a mixer until frosting is fluffy, about 7 minutes. Spread on cupcakes or frost cake. Testers’ notes: The frosting is a little thin, but very good. We decorated ours with edible gold glitter stars.