Gluten-Free Pumpkin Cupcakes
These cupcakes are grain-free, dairy-free pumpkin cupcakes with a classic cream cheese buttercream. Simply delicious. Look at that crumb! Look at that frosting! Look at the beauty! Truly a win. These would be perfect to make for upcoming fall or Halloween parties, or hang on to the recipe and make for Thanksgiving!
Ingredients
For the pumpkin cupcakes:
- 130 grams almond flour
- 130 grams tapioca flour
- 200 grams sugar
- 150 grams dairy free butter
- 95 grams pure pumpkin
- 2 eggs
- 1 egg white
- 100 grams coconut milk full fat, from a can
- 3 teaspoon baking powder
- 1 teaspoon xanthan gum
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla
For the cream cheese frosting:
- 8 oz dairy free cream cheese I like using Miyoko's or Violife
- 110 grams dairy free butter
- 300 grams powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 325.
- In a mixer, add all of the dry ingredients and mix well.
- Using the reverse creaming, add the butter to the dry ingredients and mix slowly until you have a crumbly texture and the butter has broken down.
- Place the pure pumpkin on a paper towel and gently “wring” it out to remove excess liquid from the puree.
- In a separate bowl, combine all the wet ingredients together (including the pure pumpkin) and whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix slowly, but well and completely.
- Line a cupcake pan with cupcake liner, fill ¾ of the way full and bake for 20-22 minutes. Allow to cool completely before eating.
- Place the butter, cream cheese and vanilla in a mixer and using the paddle attachment, cream together until smooth.
- Add the powdered sugar and using the paddle attachment, mix until combined and smooth.
- Place the frosting in a piping bag and store in the fridge until you are ready to frost and serve the cupcakes.
- Pipe a generous amount of frosting on top of the cupcake and enjoy! Store in an air tight container in the fridge.