Gluten-Free Pumpkin-Ginger Cupcakes Recipe

Name: Gluten-Free Pumpkin-Ginger Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces mascarpone, at room temperature; 6 ounces cream cheese, at room temperature; 3 3/4 cups confectioners' sugar, sifted; 1 tablespoon pure vanilla extract; 1 cup white rice flour; 1/2 cup tapioca flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 3/4 cup packed light brown sugar; 3/4 cup granulated sugar; 3/4 cup vegetable oil; 3 large eggs, at room temperature; 1 1/4 cups pure pumpkin puree; 1/2 cup sugar; 3/4 cup heavy cream; 1/2 teaspoon flaky sea salt, such as Maldon; 1/4 cup chopped or sliced crystallized ginger, for garnish (optional)

Servings: persons

6 ounces mascarpone, at room temperature
6 ounces cream cheese, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 tablespoon pure vanilla extract
1 cup white rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup vegetable oil
3 large eggs, at room temperature
1 1/4 cups pure pumpkin puree
1/2 cup sugar
3/4 cup heavy cream
1/2 teaspoon flaky sea salt, such as Maldon
1/4 cup chopped or sliced crystallized ginger, for garnish (optional)

1
Make the frosting In a medium bowl, using an electric mixer, beat the mascarpone and cream cheese until smooth.
2
Add the confectioners' sugar and beat until incorporated.
3
Beat in the vanilla.
4
Cover and refrigerate the frosting until it is firm enough to spread, about 1 hour.
5
Meanwhile, make the cupcakes Preheat the oven to 350.
6
Line 16 muffin cups with paper liners.
7
In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg.
8
In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs.
9
Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.
10
Meanwhile, make the cupcakes Spoon the batter into the prepared muffin cups.
11
Bake for about 25 minutes, until the cupcakes spring back when gently pressed.
12
Transfer the cupcakes to a rack and let cool completely.
13
Make the caramel In a medium saucepan, spread the sugar evenly and cook over moderately low heat, shaking the pan to keep the sugar in an even layer.
14
Cook, swirling the saucepan occasionally, until the sugar is melted and a deep-amber caramel forms.
15
Slowly add the cream (be careful, the caramel will boil vigorously) and cook, whisking, until smooth.
16
Transfer the caramel to a heatproof bowl and stir in the salt.
17
Let cool to room temperature.
18
Make the caramel Frost the cupcakes and drizzle with the caramel sauce.
19
Garnish with the crystallized ginger and serve.

2120

kcal

Calories

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 ounces mascarpone, at room temperature, 6 ounces cream cheese, at room temperature, 3 3/4 cups confectioners' sugar, sifted, 1 tablespoon pure vanilla extract, and more.

Yes, Gluten-Free Pumpkin-Ginger Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Pumpkin-Ginger Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions