Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting
These gluten free pumpkin cupcakes are moist and light like any good cupcake should be. They're perfectly sweet and topped with a luscious cinnamon maple frosting!
Ingredients
For the cupcakes:
- ½ cup sugar
- ¼ cup + 2 tablespoons brown sugar
- ½ cup vegetable oil
- ½ cup canned pumpkin
- 2 eggs
- 1 cup + 3 tablespoons Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
For the frosting:
- ½ cup butter, room temperature or 1 stick
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon heavy cream
- ¼ teaspoon cinnamon
- ⅛ teaspoon maple extract
Instructions
- Preheat oven to 350 degrees. In the bowl of a stand mixer add both sugars, vegetable oil, and pumpkin then beat for 3 minutes on medium speed.
- In a medium bowl, combine gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix gently with a spoon.
- Add eggs, one at a time to pumpkin mixture and beat on medium speed until thoroughly combined. Scrape the bowl with a spatula.
- Add dry ingredients to pumpkin mixture and beat on medium speed until thoroughly combined.
- Spray or line a muffin pan, and scoop batter ¾ of the way full in each one. You should get 10 to 12 cupcakes.
- Bake cupcakes for 18 to 20 minutes or until the tops have risen and they bounce back when touched. You can also test with a toothpick.
- For the frosting, beat 1 stick butter, ¾ cup powdered sugar and 1 tablespoon maple syrup on medium high for 2 minutes. Add ¾ cup powdered sugar, one tablespoon heavy cream, ⅛ teaspoon maple extract, and ¼ teaspoon cinnamon and beat 3 more minutes.
- Finally add the last ½ cup powdered sugar and 1 tablespoon maple syrup and beat 2 more minutes.
- Pipe or spread frosting onto completely cooled cupcakes, sprinkle with cinnamon and add a candy corn to the top of each one.
Nutrition
Serving: 1gCalories: 385kcalCarbohydrates: 54gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 49mgSodium: 222mgPotassium: 53mgFiber: 2gSugar: 38gVitamin A: 1883IUVitamin C: 0.5mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!