Gluten Free Pumpkin Cupcakes
by: claire cary
These gluten free pumpkin cupcakes are moist, tender and bursting with fresh Fall flavor. They're so easy to make, topped with cinnamon cream cheese frosting and made with pure pumpkin puree.
Equipment
Ingredients
Wet
- 2 eggs
- ½ cup oil I used vegetable oil
- ½ cup white sugar
- ⅓ cup brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
Dry
- 1 cup gluten free all purpose baking flour
- ½ teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teapsoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Cream Cheese Frosting
- 8 ounces plain cream cheese room temperatre
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2-1 teaspoon cinnamon
- 2 tablespoons heavy cream or more as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.
- In a medium mixing bowl, add all wet ingredients and beat with an electric mixer for about 30 seconds.2 eggs, 1/2 cup oil, 1/2 cup white sugar, 1/3 cup brown sugar, 1 cup pure pumpkin puree, 1 teaspoon vanilla extract
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.1 cup gluten free all purpose baking flour, 1/2 teaspoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teapsoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves
- Let the batter rest for 10 minutes.
- Scoop into the prepared cupcake tin, filling each about 3/4 of the way up.
- Bake for 22-27 minutes or until a toothpick comes out clean. In my oven it takes about 25 minutes.
- Let cool in the tin for about 15 minutes, then transfer to a wire rack to finish cooling.
- Meanwhile, prep the frosting. Add the butter and cream cheese to a mixing bowl or bowl of a stand mixer and beat until fluffy, about 2 full minutes.8 ounces plain cream cheese, 1/2 cup unsalted butter
- Add in the powdered sugar, followed by the vanilla, cinnamon and heavy cream only as needed. Beat until nice and fluffy.3 cups powdered sugar, 1 teaspoon vanilla extract, 1/2-1 teaspoon cinnamon, 2 tablespoons heavy cream
- Once the cupcakes have cooled completely, frost using piping bags and tips or just an angled spatula. Sprinkle with cinnamon sugar if desired and enjoy!
Notes
You can sub the cornstarch with arrowroot or tapioca starch. You just need something to help absorb some of the excess moisture.
I'm usually loyal to Bob's Red Mill 1:1 gluten free flour, but the store was out when I went so I used King Arthur instead for this recipe. Both will work well, just make sure you are using a blend with xanthan gum!
Be sure to use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, so we just want pure pumpkin here.
Serving: 1cupcake / Calories: 452kcal / Carbohydrates: 55g / Protein: 4g / Fat: 24g / Saturated Fat: 10g / Sodium: 172mg / Fiber: 2g / Sugar: 42g
