Print

Gluten-Free Pumpkin Cupcakes with Buttercream Frosting Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

Delight in these moist and flavorful Gluten-Free Pumpkin Cupcakes topped with a creamy buttercream frosting and charming fondant pumpkin decorations. Perfect for fall celebrations or anytime you’re craving a cozy, spiced treat without gluten.

Ingredients

Scale

Cupcakes

  • 1 ¾ cup gluten free flour (with xanthan gum) (e.g. King Arthur’s Measure 4 Measure)
  • ¼ cup butter (or vegan butter substitution)
  • ¼ cup avocado oil (or neutral oil of choice)
  • ½ cup almond milk (or 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

Buttercream Frosting

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

Fondant Pumpkin Decorations

  • Orange fondant (store-bought or homemade)
  • Green fondant
  • Cornstarch (for dusting work surface)
  • Hu Kitchen Chocolate Gems (for pumpkin stems)
  • A toothpick or fondant sculpting tool

Instructions

  1. Preheat the oven: Set 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 the melted butter, brown sugar, and white sugar together until well combined and smooth, creating a rich base for the batter.
  3. Add wet ingredients: Incorporate the avocado oil, eggs one at a time, and vanilla extract to the butter-sugar mixture. After blending, stir in the pumpkin puree until the mixture is smooth and uniform.
  4. Combine dry ingredients: In a separate bowl, whisk gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder to blend the dry components evenly.
  5. Mix wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients, alternating with almond milk. Stir gently until just combined to avoid overmixing, which could impact texture.
  6. Fill the cupcake liners: Spoon the batter evenly into the cupcake liners, filling each about three-quarters full to allow room for rising.
  7. Bake: Place the pan in the oven and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
  8. Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Beat the butter for frosting: Using a hand or stand mixer on medium speed, beat the softened butter for about 2 minutes until creamy and smooth.
  10. Add powdered sugar: Gradually add sifted powdered sugar ½ cup at a time, mixing on low speed first, then increase to medium speed to achieve a smooth texture.
  11. Add vanilla and milk: Mix in vanilla extract and 2 tablespoons of milk. Beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust consistency with more milk if needed, 1 tablespoon at a time.
  12. Taste and adjust: Taste the frosting and add a pinch of salt if desired to balance sweetness.
  13. Prepare work area for fondant: Lightly dust your surface with cornstarch to prevent sticking when working with fondant.
  14. Shape the pumpkin: Roll orange fondant into a ball about the size desired for your pumpkin. Slightly flatten the top and bottom to create a pumpkin shape.
  15. Create pumpkin ridges: Use a toothpick or fondant tool to press gentle vertical lines around the pumpkin, mimicking natural grooves starting from top to bottom.
  16. Add pumpkin stem: Attach a Hu Kitchen Chocolate Gem to the top of each fondant pumpkin to serve as a stem.
  17. Add leaves (optional): Roll a small amount of green fondant into a ball and flatten it into a leaf shape to add detail beside the stem if desired.
  18. Add edible glitter & dry: Brush edible glitter over the pumpkins for a festive finish. Let the fondant pumpkins air dry for at least an hour or longer if you need them fully set before decorating.
  19. Frost the cupcakes: Once cupcakes are completely cooled, frost them generously with the prepared buttercream and decorate with fondant pumpkins as desired.

Notes

  • For a low sugar option, reduce the brown and white sugars or substitute with sugar alternatives suitable for baking.
  • To keep the recipe dairy-free, substitute butter and milk with vegan butter and plant-based milk such as almond milk.
  • Be careful not to overmix the batter as it can make gluten-free cupcakes dense or gummy.
  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
  • Fondant pumpkins can be made ahead and stored in an airtight container once fully dried.

Keywords: gluten free pumpkin cupcakes, pumpkin spice cupcakes, buttercream frosting, fall desserts, gluten free baking, holiday cupcakes, pumpkin decorations

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