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Hey everyone! This past Halloween I dressed up as the Mad Hatter from Alice in Wonderland, and decided to bring some pumpkin cupcakes to a party that I went to. I stylized it with words from the Alice in WonderlandÂ treats such as “Try me,” “Eat me,” or “Take one.” Its a simple gluten free pumpkin cupcake with a buttercream frosting. I hope you enjoy, and take advantage of it in the fall season!
ServingsÂ 18 cupcakes
Prep TimeÂ 25 minutes
Bake TimeÂ 30 minutes
2 cups of gluten free flour blend (recommended blend includes white rice flour, tapioca flour, and potato starch)
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
2 tsp xantham gum
1 cup melted butter
1 cup light brown sugar
1 cup white sugar
1 tsp vanilla
4 eggs, room temperature
15 oz pumpkin puree
1 stick butter, room temperature
1 tsp vanilla
2 tbsp milk
1 1/2 cup powdered sugar
Preheat the oven to 350F. Line a muffin tin with cupcake linings.
In a medium bowl, mix the flour blend, soda, powder, cinnamon, nutmeg, all spice, gum together. Set aside. In a large bowl, stir the butter, sugars, and vanilla until blended together. Stir in one egg at a time until all the eggs are combined. Fold in the flour by the half cup into the wet mix, adding more dry mix when blended into the wet mix. Once all the flour is added, stir in the puree until well combined.
Pour the batter into the lined tins, filling in each tin 3/4 full with batter. Bake for 30 minutes, or until an inserted toothpick comes out clean.
While the cupcakes cool, whip the butter and vanilla in a medium bowl. Add the sugar by the half cup, only adding the next half cup after the previous is blended in the butter. Add the milk after all the sugar is blended in. Once the cupcakes are cool, frost and serve!
Store them in an air tight container, they will keep at room temperature for a week.