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Gluten Free Pumpkin Cupcakes with Cream Cheese Buttercream

These are the perfect pumpkin cupcakes! Moist, just sweet enough, topped with silky cream cheese buttercream
Prep Time45 minutes
Cook Time25 minutes
Cooling time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: cream cheese, cream cheese frosting, cupcakes, easy, fall, gluten free, halloween, pumpkin, pumpkin cupcakes, simple
Servings: 24 cupcakes
Calories: 350kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Electric mixer
  • Piping bag and tip

Ingredients

For the pumpkin cupcakes:

  • 3 Large eggs
  • 3/4 Cup canola oil
  • 3/4 Cup sour cream
  • 1 1/2 Cups canned pumpkin
  • 2 tsp vanilla extract
  • 1/3 Cup milk
  • 1 Cup sugar
  • 1 Cup gluten free 1-1 flour with xanthan gum included (if the mix doesn't have xanthan gum, add 1 tsp of xanthann gum)
  • 1 Cup packed blanched almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp each: nutmeg, allspice, cloves

For the cream cheese buttercream:

  • 1 1/2 Cups salted butter room temp
  • 1 1/2 8 oz packs cream cheese
  • 4-5 Cups sifted powdered sugar
  • 2 tsp vanilla extract

Instructions

  • First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, pumpkin, vanilla, and milk, and sugar until smooth. Then add in the flour, almond flour, baking soda and powder, salt, and all spices and whisk until fully combined. Scoop batter into prepared cupcake pans (each should be about 3/4 full) and bake for 24-27 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting.
  • While cupcakes are cooling, make the frosting. In a large bowl, using an electric mixer, beat the room temp butter with one cup of sifted powdered sugar until smooth - about 3-4 minutes to lighten the color. Add in the cream cheese and another cup of powdered sugar and continue to beat until smooth. Add in the vanilla and the remaining powdered sugar and beat until smooth. Add more powdered sugar for a thicker frosting, or add a teaspoon of cream to thin the frosting. Scoop frosting into a piping bag fitted with your favorite piping tip and frost cupcakes, then serve!