Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe Recipe

Name: Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (10 ounces) white rice flour; 2 cups (14 ounces) granulated sugar; 1/2 cup (2 ounces) cornstarch; 1 tablespoon pumpkin pie spice; 2 teaspoons baking soda; 1 1/2 teaspoons table salt; 1 teaspoon ground ginger; 1/2 teaspoon xanthan gum; 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling); 3/4 cup vegetable oil; 4 large eggs; 1/2 cup orange juice; 8 ounces cream cheese, softened; 1/2 stick (2 ounces) unsalted butter, softened; 2 cups (8 ounces) powdered sugar; 1 teaspoon vanilla extract

Servings: persons

2 1/2 cups (10 ounces) white rice flour
2 cups (14 ounces) granulated sugar
1/2 cup (2 ounces) cornstarch
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons table salt
1 teaspoon ground ginger
1/2 teaspoon xanthan gum
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
3/4 cup vegetable oil
4 large eggs
1/2 cup orange juice
8 ounces cream cheese, softened
1/2 stick (2 ounces) unsalted butter, softened
2 cups (8 ounces) powdered sugar
1 teaspoon vanilla extract

1
Adjust oven rack to middle position. Preheat oven to 350u00b0F. Line 2 muffin pans (24 cupcakes total) with paper liners.
2
Whisk together white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a large bowl. In a small bowl, whisk together pumpkin puree, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and whisk until smooth.
3
Fill prepared muffin cups about 2/3 full. Bake until cupcakes are golden brown and spring back to the touch, about 25 minutes. Remove from oven and place on a wire rack to cool. Repeat with any remaining batter.
4
Using a stand mixer fitted with the paddle or handheld electric beaters, beat together cream cheese and butter until softened and creamy. Add powdered sugar and vanilla. Whip until light and smooth. Spread on cooled cupcakes (if you ice warm cupcakes, the icing will melt.) Store cupcakes, covered, on the counter for up to three days.

1808

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 1/2 cups (10 ounces) white rice flour, 2 cups (14 ounces) granulated sugar, 1/2 cup (2 ounces) cornstarch, 1 tablespoon pumpkin pie spice, and more.

Yes, Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe 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.

Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe

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