Name: Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing
Total time: 60 min
Yield: 24 cupcakes
Ingredients: For the Cupcakes:; 2 1/2 cups (10 ounces) white rice flour; 2 cups (14 ounces) granulated sugar; 1/2 cup (2 ounces) cornstarch; 1 tablespoon pumpkin pie spice; 2 teaspoons baking soda; 1 1/2 teaspoons table salt; 1 teaspoon ground ginger; 1/2 teaspoon xanthan gum; 1 (15-ounce) can pure pumpkin purée(not pumpkin pie filling); 3/4 cup vegetable oil; 4 large eggs; 1/2 cup orange juice; For the Cream Cheese Icing:; 8 ounces cream cheese, softened; 1/2 stick (2 ounces) unsalted butter, softened; 2 cups (8 ounces) powdered sugar; 1 teaspoon vanilla extract

Ingredients

(Servings: 24 cupcakes)

2 1/2 cups (10 ounces) white rice flour

2 cups (14 ounces) granulated sugar

1/2 cup (2 ounces) cornstarch

1 tablespoon pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons table salt

1 teaspoon ground ginger

1/2 teaspoon xanthan gum

1 (15-ounce) can pure pumpkin purée(not pumpkin pie filling)

3/4 cup vegetable oil

4 large eggs

1/2 cup orange juice

8 ounces cream cheese, softened

1/2 stick (2 ounces) unsalted butter, softened

2 cups (8 ounces) powdered sugar

1 teaspoon vanilla extract

Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing

Ingredients

For The Cupcakes

For The Cream Cheese Icing

Steps

Nutrition Facts

Comments

Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing

Ingredients

For The Cupcakes

For The Cream Cheese Icing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts