Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting

  • 2 eggs room temp
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup sugar
  • 1/2 cup vegetable or coconut oil (melted)
  • 1.5 teaspoon gluten free vanilla
  • 1 cup gluten free Stodkie GF flour
  • 1 heaping teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6oz cream cheese, softened to room temperature
  • 1/4 cup butter, softened to room temperature
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • 4 cups powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Add flour, pumpkin pie spice, baking powder, baking soda, and salt to a medium-
    sized bowl then whisk to combine and set aside.
  3. Add eggs, sugar, oil, pumpkin puree, and vanilla to the bowl of an electric mixer
    or a large bowl if using a handheld mixer. Mix until smooth and creamy then
    scrape down the sides of the bowl. Add dry ingredients in one batch then mix
    until smooth. Let batter sit for 5 minutes while lining a 12 cup cupcake tin with
    liners.
  4. Scoop 1/4 cup batter into each lined cup (I use an ice cream scoop) then bake
    for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
    Let cupcakes cool in tin for 10 minutes then remove to a cooling rack to cool
    completely.
  5. For the Cream Cheese Frosting: Add cream cheese, butter, vanilla, and pumpkin
    pie spice to the bowl of an electric mixer or a large bowl if using a handheld
    mixer. Mix until smooth and creamy then scrape down the sides of the bowl. Add
    powdered sugar gradually while mixing until thick and creamy. Once cupcakes
    have cooled completely, frost then dust with additional pumpkin pie spice if
    desired.

Notes

  • Adapted from Iowa Girl Eats
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