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Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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4.2 from 20 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 cupcakes
  • Diet: Gluten Free

Description

These Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfect for fall or any occasion. Made with a blend of gluten free flour and warm pumpkin pie spices, these cupcakes feature a creamy, tangy cream cheese frosting that balances perfectly with the sweet pumpkin base. Easy to bake and naturally gluten free, they make a delicious dessert or snack for those avoiding gluten or simply seeking a tasty seasonal treat.

Ingredients

Cake Ingredients

  • 2 eggs
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup sugar
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup gluten free baking flour blend with binder (e.g., Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1 teaspoon heaping pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting Ingredients

  • 6 oz cream cheese, softened to room temperature
  • 1/4 cup butter, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 4 cups powdered sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour blend, pumpkin pie spice, baking powder, baking soda, and salt until well combined. Set aside.
  3. Mix Wet Ingredients: In the bowl of an electric mixer or using a handheld mixer, beat together the eggs, sugar, vegetable or canola oil, pumpkin puree, and vanilla extract until smooth and creamy. Scrape down the sides to ensure even mixing.
  4. Combine Batter: Gradually add the dry ingredients to the wet mixture and mix on low speed until the batter is smooth. Allow the batter to rest for 5 minutes to let ingredients hydrate.
  5. Fill Muffin Cups and Bake: Using an ice cream scoop or spoon, divide about 1/4 cup of batter into each lined muffin cup. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and pumpkin pie spice, mixing well. Gradually add powdered sugar while continuing to beat until the frosting is thick and fluffy.
  8. Frost Cupcakes: Once the cupcakes have fully cooled, frost them generously with the cream cheese frosting. Optionally, dust with a little extra pumpkin pie spice for garnish.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best results.
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
  • You can store frosted cupcakes in the refrigerator for up to 3 days in an airtight container.
  • For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
  • Resting the batter for 5 minutes helps improve the texture by hydrating the gluten free flour.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/gluten-free-pumpkin-cupcakes-with-cream-cheese-frosting-recipe/