Megan Harding
Fall is the perfect time to try delicious gluten-free pumpkin spice cupcakes.
Ingredients for Cupcakes:
4 eggs
1⅔ cup sugar
1 cup of oil
15 ounces of pumpkin; Libby’s brand recommended
2 cups flour; gluten-free Bob’s Red Mill recommended
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking soda
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Gather cupcake trays that can fit up to 30 cupcakes; two trays with 12 and one that holds six.
Use a mechanical hand whisk to mix together the 4 eggs, 1⅔ cups of sugar, 1 cup of oil and 15 ounces of pumpkin.
Use a sifter to sift the 2 cups of flour into a bowl.
Mix the 2 teaspoons baking soda, 2 teaspoons of cinnamon, 1 teaspoon of salt and 1 teaspoon of baking soda into a small bowl.
Mix the flour with other dry ingredients and then sift them all together.
Mix all of the dry and wet ingredients and whisk them together.
Pour the mixture into the cupcake holders until halfway full.
Bake for 25 minutes or until a toothpick comes out clean.
Ingredients for cream cheese frosting:
1 cup of butter; two ¼ sticks. Make sure it is room temperature
1 teaspoon of vanilla extract
3 ounces of cream cheese
2 cups of powdered sugar
Instructions:
Make sure butter and cream cheese are at room temperature; not melted and not cold
Mix 1 cup of butter with 3 ounces of cream cheese together with a mechanical whisk.
Add in other ingredients
Mix until it is a smooth consistency.
When cupcakes are cooled and the frosting is ready, they can be frosted!
To make these as a cake, put the batter into a cake pan and bake for 45 minutes or until a toothpick comes out clean. Sprinkles are recommended but always optional. These are always a great dessert or snack when craving something sweet.