Gluten Free Pumpkin Cupcakes with Maple Cinnamon Buttercream!
Cozy up to fall flavors with these Gluten Free Pumpkin Cupcakes topped with a luscious Maple Cinnamon Buttercream. Moist and bursting with pumpkin goodness, these cupcakes are perfect for autumn gatherings. a warm blend of pumpkin pie spices and the sweet touch of maple make them the ultimate seasonal treat!
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- Whisk/fork
- Measuring Cups & Spoons
- Liquid Measuring Cup
- Cupcake Pan
- Cupcake Liners
- 2 oz. Cookie Scoop
- Piping Tips and Piping Bags optional
Ingredients
Gluten Free Pumpkin Cupcakes
- 1 c. (217g) Granulate Sugar
- 1/2 c. (116g) Brown Sugar light
- 1/ 2 c. (114g) Butter unsalted, softened
- 1/4 c. (53g) Vegetable Oil
- 2 Eggs whole
- 2 Egg Yolks
- 1 tsp. (5g) Vanilla Extract
- 1 c. (226g) Pumpkin Puree
- 2 1/2 c. (338g) Gluten Free All-Purpose Flour
- 2 1/2 tsp. (11g) Baking Powder
- 3/4 tsp. (6g) Salt
- 1 1/2 tsp. (6g) Pumpkin Pie Spice
- 3/4 c. (165g) Sour Cream
Cinnamon Sugar Topping (optional but highly recommend)
- 4 tbsp. (57g) Butter melted
- 1/2 c. (108g) Granulated Sugar
- 1 tsp. (3g) Cinnamon
Maple Cinnamon Buttercream
- 2 c. (454g or 4 sticks) Butter unsalted, softened
- 4 1/2 c. (454g) Powdered Sugar
- 2 tsp. (10g) Vanilla Extract
- 4 tbsp. (78g) Maple Syrup
- 1/2 tsp. (2g) Maple Extract
- 1 1/2 tsp. (6g) Cinnamon
- pinch Salt
Instructions
Gluten Free Pumpkin Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Place the softened butter, vegetable oil, sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter, oil, and sugars together on a medium speed (speed 4 for a kitchen aid mixer) for 5 minutes, until the butter and sugars are light and fluffy.
- Add the whole eggs and yolks one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.
- Add vanilla extract and pumpkin puree and mix until combined.
- In a medium sized bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Next, add half of the dry mixture into the batter and mix together on a low speed until its almost combined.
- Add all of the sour cream and mix until just combined.
- Add the last half of the dry ingredients mixture and mix on a low speed until combined.
- Using a muffin scoop, scoop the batter into the cupcake liners so they’re about ¾ of the way full.
- Place the cupcakes in the oven and bake for about 15-20 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cupcake and if the toothpick comes out clean your cupcakes are done :)
- Let cupcakes cool at room temperature before frosting!
Cinnamon Sugar Topping
- In a small bowl mix together the sugar and cinnamon.
- Brush the melted butter onto the top of the cupcake.
- Then dip the cupcake into the cinnamon sugar mixture.
- Set cupcake aside to be frosted!
Maple Cinnamon Buttercream
- Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter at a medium speed until it is pale in color.
- Add the powdered sugar and mix on a low speed until it’s all combined. Then mix at a high speed until the mixture is white and fluffy. Scrape the sides of the bowl to ensure that all the butter has been mixed in properly.
- Finally, add the vanilla extract, maple syrup, maple extract, ground cinnamon, and pinch of salt to the buttercream and mix at a medium-low speed until combined.
- Pipe the buttercream onto the cupcakes or spread the buttercream on top of the cupcakes using an offset spatula and enjoy!
Tried this recipe?Let us know how it was!