Soft & tender gluten-free pumpkin spice cupcakes topped with a tangy cream cheese frosting that’s piped into a fun candy corn-colored swirl. Makes for a perfect fall dessert & Halloween treat!
8 1/2 ounces (2 cups, spoon and level) gluten-free all-purpose flour (I like Pamela’s)
1 7/8 ounces (1/4 cup, packed) brown sugar
1 3/4 ounces (1/4 cup) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
8 ounces (1 cup) pumpkin purée
4 1/8 ounces (1/2 cup) heavy cream*
2 ounces (1/4 cup) unsalted butter, melted
1 1/2 teaspoons vanilla extract
8 ounces cream cheese
8 ounces (2 sticks) unsalted butter, softened
16 ounces (4 cups) confectioner’s sugar
1/2 teaspoon vanilla extract
heavy pinch of salt
yellow and orange gel food coloring
yellow/orange jimmies, for sprinkling (optional)
Preheat oven to 350ºF and line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and spices.
In a second bowl, whisk together the pumpkin, cream, melted butter, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry and fold in just until evenly incorporated.
Divide batter evenly between prepared muffin cups and gently smooth out tops with a small spatula or your fingertips.
Bake cupcakes in preheated oven for 18-22 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow to cool in pan for 10-15 minutes before transferring to a wire rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium-high speed until smoothly combined.
Switching to the wire whip attachment, add the confectioner’s sugar and beat in, starting at lowest speed and increasing as it’s incorporated. Add vanilla extract and salt and beat on medium-high until smooth and fluffy.
Divide frosting into 3 portions, each slightly smaller than the last. Use gel coloring to tint the largest portion orange and the second-largest yellow, leaving the smallest portion white.
Using a piping bag fitted with a large round tip**, pipe a layer of orange frosting onto each cupcake, followed by a layer of yellow frosting, and finally a layer of white frosting. Sprinkle tops with colored jimmies if desired. Serve.
Store any leftovers in an airtight container. For short term storage they can be stored at room temperature during cooler weather, but for longer storage or warmer weather they should be kept in the refrigerator.
*Half-n-half or whole milk should work fine as well
**I used Ateco #808