Gluten-Free Tuesday: Spice Cupcakes Recipe

1. 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. 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. 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. 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. 5

   Remove cupcakes from pan. Place on wire rack to cool. While cupcakes are cooling, prepare icing.

6. 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.

* Per serving · 4 servings · Values may vary.