Perfect Gluten-Free Pumpkin Cupcakes

Gluten-free pumpkin cupcakes on a countertop

Meaningful Eats

Perfect Gluten-Free Pumpkin Cupcakes

These MOIST gluten-free pumpkin cupcakes are bursting with pumpkin spice flavor and amazing CREAM CHEESE frosting! The light, tender crumb will make these your new fall favorite!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Author Erin Collins

Ingredients

Cupcake Dry Ingredients

2 cups (300g) gluten-free measure-for-measure flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground allspice

Cupcake Other Ingredients

4 large eggs
1 cup (200g) granulated sugar
½ cup (106g) brown sugar
1 cup (240ml) neutral oil
2 teaspoons vanilla extract
1 15 ounce can of pumpkin puree

Frosting Ingredients

16 ounces (454g) cream cheese, at room temperature
1 cup (226g) butter at room temperature
2 tablespoons sour cream
5-6 cups (600-720g) powdered sugar
1 teaspoon vanilla extract

Instructions

Make the Cupcakes

Preheat the oven to 350°F. Line two standard muffin pans with paper baking cups.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice and ginger.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, vanilla and pumpkin.
Add the dry ingredients to the pumpkin mixture and whisk together until smooth.
Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up
Bake for 20-22 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes
Add the powdered sugar and vanilla and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes. Add more powdered sugar if needed to get a thick but spreadable consistency. Frost the cupcakes as desired.

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