Thursday, November 17, 2011

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

Wow, these were SO good. The frosting may just replace my cream cheese frosting recipe. For this recipe, I was not able to pipe all the cupcakes, so if you want a pretty swirl you may want to double or triple the recipe because you may just eat it all. The cupcakes were wonderful and soft and this recipe is so easy. These are a keeper.

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}
slightly adapted from Gluten Freeville 
Makes 1 dozen cupcakes

3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup gluten free brown rice flour
1/2 teaspoon baking power
1/2 t baking soda
1/4 tsp pumpkin pie spice
dash salt

Cream Cheese Frosting (for 12 cupcakes)
8 oz. package cream cheese, softened
1 cup powered sugar
6 TBL butter, softened
2 tsp vanilla

1. Preheat oven to 375°. (350' convection)
2.Beat eggs & sugar together. Add pumpkin, flour, baking powder/soda & spices.
3.Pour into muffin cups. Bake 13 to 15 minutes. Cool.
4.Whip together cream cheese frosting. Spread onto cooled cupcakes. Sprinkle with additional pumpkin pie spice.

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Nichol said...

Oh my they are so pretty. I may surprise my bro with these:)

joey said...

been browsing the internet for thanksgiving recipe.. is it me or theres a ton of blog that posted pumpkin recipes?

lol, its sad being the only person who dont tolerate pumpkin much :p, still a nice post btw

happy thanksgiving..

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