Spiked with ginger and a splash of orange juice, these gluten-free pumpkin spice cupcakes are obvious to thrill a crowd.
Why It Works
- White rice flour and cornstarch develop up the flour mix. The neutral flavors of the flour and starch enable the pumpkin spice to be the dominant fashion.
- Vegetable oil makes for a moist-crumb and tender cupcake.
In my final column, I can hang mentioned that no person wants one other pumpkin recipe. What I supposed was, the realm wants extra pumpkin recipes…yeah, that’s it.
Let me level to.
After I requested a chum what style of birthday cake she wished for her birthday, she mentioned pumpkin spice. I in actuality belief she was kidding. She wasn’t. So I headed into the kitchen to develop a batch of pumpkin spice cupcakes with cream cheese icing.
Even though I in actuality hang a recipe for pumpkin bread that I bask in, I cannot resist futzing with prone recipes. Since my buddy would not hang a huge candy teeth, I diminished the amount of sugar and added a splash extra orange juice. Then, inspired by that gingerbread pumpkin bread I’d factual made, I boosted the ginger. It added a substantial sizzling kick with out turning it into a gingerbread.
As requested, I finished the cupcakes with a overall cream cheese icing. If you happen to arrangement not devour dairy, replace the cream cheese with a dairy-free cream cheese fancy Daiya. The cupcake recipe itself is dairy-free, so that you just arrangement not need to regulate it at all.
The cupcakes hang been a hit, and heaps of oldsters requested for the recipe. My lesson? It appears to be like there are likely to be not enough pumpkin recipes on the planet. So I’m ingesting my words from final time. My pumpkin-spice flavored words.
October 2014
- 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 table salt
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1 teaspoon ground ginger
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1/2 teaspoon xanthan gum
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1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
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3/4 cup vegetable oil
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4 substantial 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: Regulate oven rack to heart location. Preheat oven to 350°F (180°C). Line 2 muffin pans (24 muffin cups total) with paper liners.
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Traipse together white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a substantial bowl. In a tiny bowl, hump together pumpkin purée, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and hump until tender.
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Fill energetic muffin cups about 2/3 beefy. Bake until cupcakes are golden brown and spring attend to the touch, about 25 minutes. Fill a ways from oven and web divulge online on a wire rack to frosty. Repeat with any final batter.
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For the Cream Cheese Icing: The utilization of a stand mixer fitted with the gallop attachment or handheld electric beaters, beat together cream cheese and butter until softened and creamy. Add powdered sugar and vanilla. Whip until light and tender. Spread on cooled cupcakes (whilst you ice heat cupcakes, the icing will melt.) Retailer cupcakes, lined, on the counter for up to about a days.
Particular Instruments
Two (12-cup) muffin tins; cupcake liners; stand mixer or handheld electric beaters
Notes
This cupcake recipe is dairy-free nonetheless the icing isn’t very. If you happen to coach a dairy-free weight-reduction scheme, replace the butter and cream cheese in the icing with dairy-free picks. Daiya’s dairy-free cream cheese works particularly successfully.