Spiked with ginger and a splash of orange juice, these gluten-free pumpkin spice cupcakes are obvious to please a crowd.
Updated February 27, 2023
Severe Eats / Elizabeth Barbone
Why It Works
- White rice flour and cornstarch produce up the flour mix. The unbiased flavors of the flour and starch allow the pumpkin spice to be the dominant fashion.
- Vegetable oil makes for a moist-crumb and aloof cupcake.
In my final column, I can even accumulate mentioned that nobody wants some other pumpkin recipe. What I supposed changed into as soon as, the sphere wants extra pumpkin recipes…yeah, that is it.
Let me pronounce.
After I requested a buddy what form of birthday cake she wanted for her birthday, she acknowledged pumpkin spice. I in actuality idea she changed into as soon as kidding. She wasn’t. So I headed into the kitchen to produce a batch of pumpkin spice cupcakes with cream cheese icing.
Though I even accumulate a recipe for pumpkin bread that I esteem, I cannot resist futzing with ancient recipes. Since my friend doesn’t accumulate a extensive candy tooth, I diminished the amount of sugar and added a splash extra orange juice. Then, inspired by that gingerbread pumpkin bread I’d fair made, I boosted the ginger. It added a nice sizzling kick with out turning it precise into a gingerbread.
As requested, I completed the cupcakes with a traditional cream cheese icing. While you happen to don’t indulge in dairy, substitute the cream cheese with a dairy-free cream cheese esteem Daiya. The cupcake recipe itself is dairy-free, so you don’t desire to adjust it the least bit.
The cupcakes had been successful, and a entire bunch of us requested for the recipe. My lesson? It sounds as if there will now not be enough pumpkin recipes on this planet. So I’m eating my phrases from final time. My pumpkin-spice flavored phrases.
October 2014
Gluten-Free Pumpkin Spice Cupcakes Recipe
- For the Cupcakes:
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2 1/2 cups (10 ounces) white rice flour
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2 cups (14 ounces) granulated sugar
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1/2 cup (2 ounces) cornstarch
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1 tablespoon pumpkin pie spice
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2 teaspoons baking soda
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1 1/2 teaspoons desk salt
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1 teaspoon floor ginger
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1/2 teaspoon xanthan gum
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1 (15-ounce) can pure pumpkin purée (now not pumpkin pie filling)
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3/4 cup vegetable oil
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4 lustrous eggs
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1/2 cup orange juice
- For the Cream Cheese Icing:
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8 ounces cream cheese, softened
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1/2 stick (2 ounces) unsalted butter, softened
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2 cups (8 ounces) powdered sugar
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1 teaspoon vanilla extract
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For the Cupcakes: Adjust oven rack to heart space. Preheat oven to 350°F (180°C). Line 2 muffin pans (24 muffin cups total) with paper liners.
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Hotfoot collectively white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a wise bowl. In a small bowl, traipse collectively pumpkin purée, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and traipse except tender.
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Maintain involving muffin cups about 2/3 corpulent. Bake except cupcakes are golden brown and spring again to the touch, about 25 minutes. Do away with from oven and space on a wire rack to chill. Repeat with any final batter.
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For the Cream Cheese Icing: Utilizing a stand mixer fitted with the gallop attachment or handheld electric beaters, beat collectively cream cheese and butter except softened and creamy. Add powdered sugar and vanilla. Whip except gentle and tender. Unfold on cooled cupcakes (whenever you happen to ice heat cupcakes, the icing will melt.) Retailer cupcakes, lined, on the counter for up to three days.
Particular Equipment
Two (12-cup) muffin tins; cupcake liners; stand mixer or handheld electric beaters
Notes
This cupcake recipe is dairy-free however the icing is now not for all time. While you happen to watch a dairy-free food regimen, substitute the butter and cream cheese within the icing with dairy-free that you need to well be in a spot to believe decisions. Daiya’s dairy-free cream cheese works significantly successfully.
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