The All-Around (GF, DF, EF) Cupcake

Cupcake:  Gluten-free flour blend (rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xantham gum, vitamin and mineral blend [calcium carbonate, niacinamide, reduced iron, thiamin hydrochloride, riboflavin]), vegetable oil, coconut sugar, egg substitute (potato starch, tapioca flour, baking soda, psyllium husk), salt, baking powder, baking soda, coconut creamer (water, coconut, cane sugar, vanilla, sunflower lecithin, calcium carbonate, sea salt, potassium citrate, gellan gum, locust bean gum), vanilla powder.

Frosting:  Powdered sugar, shortening (expeller pressed organic palm fruit oil), vegan butter (purified water, soybean oil, palm and palm kernel oil, salt, soy lecithin, vinegar, natural flavor, vitamin A palmitate, beta carotene), coconut milk (water, coconut, cane sugar, vanilla, sunflower lecithin, calcium carbonate, sea salt, potassium citrate, gellan gum, locust bean gum), nutritional yeast (dried yeast, vitamins B3, B6, B1, B2, B9, B12), vanilla powder.