Gluten-Free Tuesday: Spice Cupcakes Recipe Recipe

Name: Gluten-Free Tuesday: Spice Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces (3/4 cup) brown rice flour; 3 1/2 ounces (3/4 cup) white rice flour; 3 3/4 ounces (1/2 cup) packed dark brown sugar; 3 1/2 ounces (1/2 cup) granulated sugar; 2 1/2 ounces (1/2 cup) cornstarch; 1 ounce (1/4 cup) tapioca starch; 2 1/2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1 1/2 cups buttermilk; 1/2 cup vegetable oil; 2 large eggs; 4 ounces cream cheese, softened; 1 ounce (2 tablespoons) butter, softened; 8 ounces (2 cups) confectioners' sugar, sifted; 1 1/2 tablespoons milk; 1 teaspoon vanilla extract

Servings: persons

3 1/2 ounces (3/4 cup) brown rice flour
3 1/2 ounces (3/4 cup) white rice flour
3 3/4 ounces (1/2 cup) packed dark brown sugar
3 1/2 ounces (1/2 cup) granulated sugar
2 1/2 ounces (1/2 cup) cornstarch
1 ounce (1/4 cup) tapioca starch
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cups buttermilk
1/2 cup vegetable oil
2 large eggs
4 ounces cream cheese, softened
1 ounce (2 tablespoons) butter, softened
8 ounces (2 cups) confectioners' sugar, sifted
1 1/2 tablespoons milk
1 teaspoon vanilla extract

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line 20 muffin cavities with paper liners or grease with gluten-free non-stick cooking spray.
2
In a small bowl, whisk together brown rice flour, white rice flour, brown sugar, granulated sugar, cornstarch, tapioca starch, cinnamon, baking soda, ginger, nutmeg, xanthan gum, and salt.
3
In a large bowl, combine buttermilk, vegetable oil, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk, using an electric mixer or handheld whisk, until a smooth batter forms, about two minutes.
4
Fill muffin cups 2/3 full with batter. Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
5
Remove cupcakes from pan. Place on wire rack to cool. While cupcakes are cooling, prepare icing.
6
In a bowl, combine cream cheese and butter. Cream until smooth. Add confectioners' sugar, milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.

1775

kcal

Calories

120

Fat

167

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 21 ingredients. The key ingredients include: 3 1/2 ounces (3/4 cup) brown rice flour, 3 1/2 ounces (3/4 cup) white rice flour, 3 3/4 ounces (1/2 cup) packed dark brown sugar, 3 1/2 ounces (1/2 cup) granulated sugar, and more.

Yes, Gluten-Free Tuesday: Spice Cupcakes 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 Tuesday: Spice Cupcakes Recipe

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