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Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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4.2 from 59 reviews

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting are tender, moist cupcakes bursting with warm pumpkin pie spice flavor. Perfectly spiced and topped with a creamy, smooth cream cheese frosting, these cupcakes are an ideal fall treat for those seeking gluten free and meatless dessert options.

  • Total Time: 32 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcakes

  • 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

Cream Cheese Frosting

  • 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 a gluten free baking flour blend that includes a binder for best texture; Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended.
  • Do not substitute pumpkin pie filling for pumpkin puree to avoid excess sweetness and moisture.
  • For even baking, ensure all ingredients are at room temperature before mixing.
  • The frosting can be stored covered in the refrigerator for up to 3 days; bring to room temperature before using.
  • If desired, decorate cupcakes with a sprinkle of additional pumpkin pie spice or cinnamon after frosting.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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