Last week I co-hosted a rustic Fall themed baby shower for a friend of mine. She is gluten-free, so we tried really hard to provide delicious food options for her. Some of the recipes we used were from gluten-free blogs, but a few of the foods we tweaked ourselves to make them GF. One of my personal favorites were the pumpkin cupcakes with cream cheese frosting. Tasty!
Ingredients:
(My GF knowledge is still pretty limited, and I checked that the recipe ingredients I used were gluten free. I don’t know if all of these ingredients are always GF, so please check before using them in your recipe).
King Arthur Gluten Free White Cake Mix
1 Can of Pureed Pumpkin
1.5 Tbsp. Pumpkin Pie Spice
1 Tbsp. Vegetable Oil
4 Eggs
Whipped Cream Cheese Frosting
Mallow Pumpkin Candy*
*Most of the time, these candies are not certified gluten free. My friend has never had a problem with eating them, but if you are concerned about it just leave them off or use a certified alternative.
In a large bowl, combine the cake mix and pumpkin pie spice to create a “spice cake” mixture. Add the pureed pumpkin until well-incorporated into the dry ingredients.
In a separate bowl whisk together the eggs and oil. (The more you whip, the fluffier your cupcakes will be.) Stir your egg mixture into the cake mix.
Fill the cupcake tins approximately half way with batter; following the box instructions, bake your cupcakes until a toothpick in the center comes out clean. Baking at 350 degrees for 25 minutes turned out the perfect cupcakes for me.
Once your cupcakes are cooled, frost them with the gluten-free cream cheese frosting and top with a mallow pumpkin.
I am the last person to claim to know everything about GF baking, but I know cupcakes and these are pretty delicious if I do say so myself!
This recipe was adapted from these 2-Ingredient Pumpkin Spice Muffins.
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These sound delish! Thanks for linking up to The DIY’ers.
How CUTE!! The frosting is perfectly done!
♥Linsey
Thanks Linsey! :-)
So festive! I am always looking for good gluten free recipes. I hope I can find the right flour at my grocery store.
Just a little tip: I found in my grocery store they kept the very expensive items in the dedicated gluten free section. When I went to the regular baking/cake mix aisle they had several more gluten free cake mixes for much cheaper!
These are adorable! I love pumpkin cupcakes; great job!
Great project !!
I would love you to come and share @ Craft, Create & Inspire linky party !!!
Look forward to seeing you there :)
http://lemonpaperdesigns.blogspot.co.uk/2013/11/craft-create-inspire-linky-party-4.html
Claire x
Thanks for the invite!
Adorable! Thanks for linking to Whimsy Wednesday! I wanted to let you know I featured your cupcakes in my roundup! Looks delicious! You can see the feature here…
http://www.ohmy-creative.com/holiday-crafts/thanksgiving/22-eat-day-thanksgiving-desserts/
Susan
Wow–these are so perfect looking! How do you apply the frosting? Do you pipe them on with a bag or do you have one of those little “guns” that you can decorate with? (I can’t think of what it’s actually called–mine is from Pampered Chef simply because my step-mom used to sell for them). Just curious!!!!
Thanks for linking up to Twirl & Take a Bow! We hope to see you again this week.
~ Brooke ~
Thanks Brooke! I just used a frosting bag … in fact I couldn’t find a tip that would work, so I just used the plastic part that you’re supposed to attach the tip to. Whatever works, right?!
Sam, loving how you used the white cake action to make these…delish! (Pumpkin happens to be my most fav!)
Thanks! My original plan was to use spice cake mix, but they don’t make that GF, so I had to improvise!