Introduction

These gluten-free pumpkin cupcakes are moist, flavorful, and perfect for fall gatherings or any time you crave a cozy treat. Topped with a creamy buttercream frosting and cute fondant pumpkins, they’re sure to impress both in taste and presentation.

Gluten-Free Pumpkin Cupcakes with Buttercream Frosting Recipe - Recipe Image

Ingredients

1 ¾ cup gluten-free flour with xanthan gum (I use King Arthur’s Measure 4 Measure)
¼ cup butter (or substitute vegan butter)
¼ cup oil (avocado or neutral oil of choice)
½ cup almond milk (or substitute regular milk if not dairy-free)
2 large eggs
½ cup brown sugar (see notes for low sugar option)
¼ cup white sugar (see notes for low sugar option)
2 ½ tsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1.5 tsp baking powder
1 cup pumpkin puree (not pumpkin pie filling)
2 tsp vanilla extract
1 cup salted butter (2 sticks) or substitute vegan butter, softened
4 ½ cups powdered sugar (see notes for low sugar option)
2 tsp vanilla extract (for frosting)
2–4 tbsp milk of choice (almond, heavy cream, etc.)
Orange fondant (store-bought or homemade)
Green fondant
Cornstarch (for dusting your work surface)
A toothpick or sculpting tool
Hu Kitchen Chocolate Gems (for the stem)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix butter and sugars: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until well combined and smooth.
Add wet ingredients: Add the avocado oil, eggs one at a time, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated. Stir in the pumpkin puree until smooth.
Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder.
Mix wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients, alternating with the almond milk. Stir gently until just combined, taking care not to overmix.
Fill the cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake: Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Cool: Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare buttercream frosting: Beat the softened butter on medium speed until smooth and creamy (about 2 minutes). Gradually add sifted powdered sugar ½ cup at a time on low speed, then increase to medium and beat until smooth.
Add vanilla and milk: Add vanilla extract and 2 tablespoons of milk. Beat on medium-high speed for 2–3 minutes until light and fluffy. Add more milk as needed to reach desired consistency. Taste and add a pinch of salt if desired.
Frost the cupcakes: Once cupcakes are fully cooled, frost with the buttercream or cream cheese frosting of your choice.
Make fondant pumpkins: Lightly dust your work surface with cornstarch. Roll orange fondant into small balls, slightly flatten top and bottom for pumpkin shape. Use a toothpick or fondant tool to press vertical lines around the pumpkin.
Add stem and leaves: Attach a Hu Kitchen Chocolate Gem on top for the stem. For leaves, shape small green fondant pieces into leaves and place beside the pumpkin.
Decorate and dry: Optionally brush fondant pumpkins with edible glitter. Allow to air dry for at least an hour to firm up before decorating cupcakes.

Tips & Variations

Use a gluten-free flour blend that contains xanthan gum for best texture.
Substitute vegan butter and plant-based milk to make the cupcakes dairy-free.
Adjust the sugar to your preference; coconut sugar works well as a natural substitute.
Try adding chopped nuts or chocolate chips to the batter for extra texture.
Use cream cheese frosting instead of buttercream for a tangy twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Frosted cupcakes should be kept refrigerated. Before serving, bring refrigerated cupcakes to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you’re not gluten-sensitive. The texture will be slightly different but still delicious.

How do I make the fondant pumpkins ahead of time?

You can shape the fondant pumpkins a day or two in advance and let them dry completely at room temperature. Store them in an airtight container until ready to decorate.

Gluten-Free Pumpkin Cupcakes with Buttercream Frosting Recipe

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★★★★★

4.9 from 87 reviews

These Gluten-Free Pumpkin Cupcakes with Buttercream Frosting are moist, flavorful, and perfect for autumn celebrations. Made with gluten-free flour and pumpkin puree, these cupcakes offer a delightful blend of pumpkin spice and cinnamon. Topped with a creamy buttercream frosting and adorable fondant pumpkins for decoration, they are a festive treat suitable for those following a gluten-free diet.

Author: Lena
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Cupcakes

1 ¾ cup gluten free flour (with xanthan gum) (I use King Arthur’s Measure 4 Measure)
¼ cup butter (or substitute vegan butter)
¼ cup oil (avocado or neutral oil of choice)
½ cup almond milk (or substitute regular milk if not dairy-free)
2 large eggs
½ cup brown sugar
¼ cup white sugar
2 ½ tsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1.5 tsp baking powder
1 cup pumpkin puree (not pumpkin pie filling)
2 tsp vanilla extract

For the Buttercream Frosting

1 cup salted butter (2 sticks) or substitute vegan butter
4 ½ cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk of choice (almond, heavy cream, etc.)

For the Fondant Pumpkins Decoration

Orange fondant (store-bought or homemade)
Green fondant
Cornstarch (for dusting your work surface)
A toothpick or sculpting tool
Hu Kitchen Chocolate Gems (for the stem)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
Mix Butter and Sugars: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until the mixture is smooth and well combined.
Add Wet Ingredients: Add the avocado oil, eggs one at a time, and vanilla extract to the butter and sugar mixture. Mix everything until fully incorporated. Then stir in the pumpkin puree until the batter is smooth.
Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder to ensure even distribution.
Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, alternating with almond milk. Stir gently until just combined without overmixing to maintain a tender crumb.
Fill the Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full to allow room for rising.
Bake the Cupcakes: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which is important before frosting.
Prepare Buttercream Frosting – Beat the Butter: Using a hand or stand mixer, beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
Add Powdered Sugar: Gradually add sifted powdered sugar, ½ cup at a time, mixing on low speed initially. Increase to medium speed and beat until the frosting is smooth.
Add Vanilla and Milk: Incorporate the vanilla extract and 2 tablespoons of milk. Beat on medium-high speed for 2–3 minutes until the frosting is light and fluffy. Adjust consistency by adding more milk, 1 tablespoon at a time if needed.
Taste and Adjust: Taste the frosting and add a pinch of salt if desired to balance sweetness.
Prepare Fondant Work Surface: Lightly dust your work surface with cornstarch to prevent sticking while shaping the fondant pumpkins.
Shape the Pumpkin: Roll a small amount of orange fondant into a smooth ball of your preferred pumpkin size and gently press the top and bottom to form a flattened pumpkin shape.
Create Pumpkin Ridges: Use a toothpick, back of a knife, or fondant tool to make gentle vertical lines around the pumpkin, starting at the top and working downwards to form classic pumpkin grooves.
Add the Stem: Affix a Hu Kitchen Chocolate Gem to the top of each fondant pumpkin to represent the stem.
Add Leaves (Optional): Roll a small piece of green fondant into a ball, flatten it to form a leaf shape, and add it alongside the stem if desired.
Apply Edible Glitter and Dry: Brush edible glitter over the fondant pumpkins for decoration and allow them to air dry for at least one hour to firm up completely before using for decorating.

Notes

To make the cupcakes lower in sugar, you can reduce the amounts of brown and white sugar or use sugar substitutes like erythritol or monk fruit sweetener.
Ensure you use gluten-free flour with xanthan gum to maintain the cupcake structure and texture.
For a dairy-free or vegan version, substitute butter with vegan butter and use almond milk or other plant-based milk.
Do not overmix the batter as this can lead to dense cupcakes; mix until just combined.
Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
Fondant pumpkins can be made ahead of time and stored in an airtight container once dried.

Keywords: gluten-free pumpkin cupcakes, buttercream frosting, pumpkin spice cupcakes, fall desserts, gluten-free baking, vegan options