These gluten-free spice cupcakes are infused with warm fall spices and topped with a delightful pumpkin swirl cream cheese frosting. Perfect for autumn gatherings or as a sweet treat any time of the year!
Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup canned pumpkin puree. For the Pumpkin Swirl:. 1/4 cup canned pumpkin puree. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/8 teaspoon ground ginger. For the Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Blend the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl using a whisk. In the bowl, mix the gluten-free all-purpose flour. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Before adding the buttermilk, mix in the dry ingredients one at a time. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Fill each muffin cup about two thirds of the way to the top with cupcake batter. For the pumpkin swirl, mix the pumpkin puree with the extra spices cinnamon, nutmeg, cloves, and ginger in a small bowl. Put small amounts of the pumpkin swirl mixture on top of each cupcake. Then, use a toothpick or skewer to swirl it into the batter to make it look like marble. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely. Get the cream cheese frosting ready while the cupcakes cool. Put the softened cream cheese and butter in a bowl and beat them together until the mixture is smooth and creamy. Slowly add the powdered sugar and vanilla extract while beating the mixture until it is well mixed. Once the cupcakes are cool enough to handle, use a knife or a piping bag to frost them with the cream cheese frosting. If you want to add more flavor, you can sprinkle ground cinnamon or pumpkin spice on top. Have fun with your pumpkin swirl cream cheese frosting and gluten-free spice cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
canyon high school
