The first time we made these, we gobbled them up so quickly we forgot to take a picture. So, ummm, you’ve been warned about their delicious and slightly addictive nature. Enjoy!
(Adapted from glutenfreeville.com)
3 eggs
1 cup sugar
2/3 cup pumpkin
¾ cup brown rice flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp cloves
¼ tsp ginger
For the frosting:
4 oz. reduced-fat cream cheese
½ cup powdered sugar
3 tbsp butter (at room temperature)
1 tsp vanilla
1. Preheat oven to 375º and spray muffin tins with cooking spray.
2. Beat eggs and sugar together.
3. Add pumpkin, flour, baking powder, baking soda, cinnamon, cloves and ginger to the eggs and sugar. Beat together.
4. Pour batter into muffin cups and bake 13-15 minutes.
5. Whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like.
6. When the cupcakes are cool, smother them with frosting.
Just wondering. How many cupcakes does this make and how far up I should fill the liners? It's hard to know what the rise is on gf cakes and cupcakes. Thanks
ReplyDeleteGood questions, Sherri! Sorry I left that info out. This recipe makes 12 cupcakes. Divide the batter evenly among the muffin cups/liners. They'll look rather full, but the batter doesn't rise much.
ReplyDeleteam curious would it work with white rice flour?? please let me know...
ReplyDeleteKristina, I think it would. Give it a try and please let us know how they turn out!
ReplyDelete