Get ready to experience the ultimate fall dessert that proves gluten-free baking can be absolutely spectacular! These Gluten Free Spice Cupcakes with Pumpkin Cream Cheese Frosting are not just a treat – they're a mouthwatering journey through autumn's most beloved flavors. Imagine soft, perfectly spiced cupcakes topped with a luxuriously creamy pumpkin frosting that will make you forget all about traditional wheat-based desserts. Whether you're gluten-sensitive or simply a food lover looking for an incredible seasonal treat, these cupcakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup pumpkin puree (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined and no lumps remain.
- In a large mixing bowl, combine white sugar, brown sugar, and vegetable oil. Whisk until smooth and fully incorporated.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Mix in 1/2 cup pumpkin puree and vanilla extract until the batter is smooth and uniform.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated. Then add 1/2 cup pumpkin puree and mix until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the pumpkin cream cheese frosting on top of each cupcake.
- Optional: Garnish with a light dusting of cinnamon or crushed pecans if desired.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Make sure all ingredients are at room temperature before mixing to ensure smooth, even incorporation.
- Don't overmix the batter – this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- Use a toothpick or cake tester to check doneness – it should come out clean with just a few moist crumbs.
- Allow cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra flavor, toast some pecans and sprinkle them on top of the frosted cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes sit at room temperature for 15-20 minutes before serving for the best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 55mg
