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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.

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
  2. 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.
  3. 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.
  4. Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder to ensure even distribution.
  5. 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.
  6. Fill the Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full to allow room for rising.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Taste and Adjust: Taste the frosting and add a pinch of salt if desired to balance sweetness.
  13. Prepare Fondant Work Surface: Lightly dust your work surface with cornstarch to prevent sticking while shaping the fondant pumpkins.
  14. 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.
  15. 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.
  16. Add the Stem: Affix a Hu Kitchen Chocolate Gem to the top of each fondant pumpkin to represent the stem.
  17. 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.
  18. 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

Find it online: https://cheflenacooks.com/gluten-free-pumpkin-cupcakes-with-buttercream-frosting-recipe/