Fluffy Gluten Free Pumpkin Cupcakes with Cinnamon Buttercream
Quick and eacy gluten free pumpkin cupcakes. If you are looking looking for delicious light and fluffy gluten free pumpkin cupcakes, you will love this recipe.
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger * use powdered
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree
- 2 eggs size large
- ⅓ cup light oil * see note
- ½ cup non-dairy or regular milk
- 2 teaspoons pure vanilla extract
Cinnamon Frosting
- ½ cup softened unsalted butter *see note
- 3 cups powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Cupcakes:
- Add your dry ingredients to a bowl. Whisk to blend.
- Add your wet ingredients to a smaller bowl and whisk.
- Pour the wet ingredients into the dry ingredients.
- VERY gently mix the wet and dry ingredients together. Be very careful not to overmix your batter. Mix it until it is just barely mixed. This is the true secret to making light and fluffy cupcakes! Don't use a standing mixer.
- Line a muffin tin with parchment paper muffin liners. These are the best to use because your cupcakes will not stick to the paper. If you don't have them, spray the muffin tin with coconut oil spray (or use another light oil).
- Fill each muffin cup about 2/3 full of batter.
- Bake the cupcakes at 350º F for 20-22 minutes.
- Test a cupcake to see if they are baked by inserting a toothpick into a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Move the pumpkin cupcakes to a cooling rack. Allow them to cool completely before frosting.
Cinnamon Frosting:
- In a large standing mixer, add the butter, powdered sugar, cinnamon, non-dairy milk, and vanilla. Mix until it is completely blended and fluffy.
- Put the frosting into an icing bag and use a star tip to frost each gluten free pumpkin cupcake. Dust with cinnamon.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- The cupcakes are dairy-free. To make the frosting dairy-free, substitute the butter for vegan butter.
- I recommend a very light oil like avocado or canola.
- I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
- To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcake needs to bake longer.
- These cupcakes will last up to 4 days in an airtight container or up to 4 months in the freezer.
- Add mini white or milk chocolate chips to the pumpkin batter.
- Drizzle them with an icing made with powdered sugar, cinnamon, and non-dairy milk.
- Top them with Halloween sprinkles. Always check to be sure the gluten free sprinkles are gluten free!
- Add chopped nuts like pecans to the cupcake batter.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1cupcakeCalories: 381kcalCarbohydrates: 61gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 134mgPotassium: 113mgFiber: 2gSugar: 48gVitamin A: 2703IUVitamin C: 1mgCalcium: 65mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.