GLUTEN FREE PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Moist gluten free pumpkin cupcakes with all the flavors of fall, topped with creamy tangy cream cheese frosting.
It has been well established, I am a big fan of pumpkin. #pumpkineverything #allthetime
Well, I needed to have a gluten free pumpkin cupcake recipe here on Flippin’ Delicious. It was a HUGE oversight that there wasn’t already a recipe here. So I fixed that this week. I baked some gluten free pumpkin cupcakes.
I made a few changes to my gluten free pumpkin chocolate chip muffin recipe to make the cupcakes soft and moist with a tight crumb. And of course they got topped with my easy cream cheese frosting, because the sweet tang of cream cheese frosting pairs perfectly with the subtle spice of the cinnamon, nutmeg, and ginger in the gluten free pumpkin cupcakes.
My awesome sister-in-law was starting a new job and found out one of her new co-workers had celiac. Naturally she enlisted me to bake something to bring with her on her first day. So I sent her with a few of these!
I always have a hard time picking which tip to use for frosting cupcakes, I have so many favorites! At my sister-in-law’s suggestion I used a large round tip to pipe a simple round pillowy cloud of cream cheese frosting. She said that pumpkin just needs a big dollop of creamy frosting, like whipped cream of a slice of pumpkin pie.
The sprinkle of cinnamon sugar on the top may or may not be optional.




INGREDIENTS
  • ⅔ c. brown sugar
  • 2 cups MY GLUTEN FREE CAKE FLOUR BLEND
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 eggs
  • ⅓ c. melted butter or vegetable oil
  • ¾ c. milk
  • ¾ c. canned pumpkin puree
  • ½ recipe Easy Cream Cheese Frosting, to frost
  • cinnamon sugar, optional
INSTRUCTIONS
  1. Preheat oven to 350F. Line your cupcake pan with paper liners, or lightly grease.
  2. Combine all of the dry ingredients in a bowl. Form a "well" in the mixture and add all of the wet ingredients into that "well" and mix until combined.
  3. Fill your cupcake liners about ⅔ full.
  4. Bake for 20-25 minutes or until a toothpick will come out clean.
  5. Once cooled, frost with cream cheese frosting and sprinkle with cinnamon sugar
You can find complete recipes of this GLUTEN FREE PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING in flippindelicious.com
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