Cooking and Serving: 38 minutes | 12 cupcakes
Ingredients
1 ½ cups (210 g) all purpose gluten-free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¾ teaspoon baking powder
Description
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes | Servings: 12 cupcakes
Ingredients
1 ½ cups (210 g) all purpose gluten-free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
5 ounces pumpkin butter
½ teaspoon pure vanilla extract
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 ounces cream cheese, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
2 tablespoons unsulphured molasses
½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt
2 cups (230 g) confectioners’ sugar
2 tablespoons (1 fluid ounce) milk or cream
1 ½ cups (173 g) confectioners’ sugar
1 tablespoon Pumpkin butter
Instructions
MAKE THE CUPCAKES
Preheat your oven to 325°F. Grease or line a standard 12-cup or 24-cup mini.
muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda,.
salt, pumpkin pie spice and granulated sugar, and whisk to combine well.
Add the brown sugar and whisk to combine, working out any lumps in the brown.
sugar. Add the butter, pumpkin butter, vanilla and eggs, and beat until.
well-combined and smooth. The batter will be light, but scoop-able.
Fill the prepared muffin cups about 2/3 of the way full, and place in the.
center of the preheated oven.
Bake until golden and the top springs back when pressed gently with your.
fingertip (about 10 minutes for miniatures, 18 minutes for standard size).
Remove the cupcakes from the oven and allow to cool in the pan for 5 minutes.
FOR THE FROSTING
Place the cream cheese and butter in the bowl of a stand mixer fitted with.
the paddle attachment. Beat on high speed until the mixture is light and.
fluffy (1-2 minutes).
Add the molasses, pumpkin pie spice and salt, and mix again on high until.
well-combined. Add the confectioner’s sugar, and mix on low speed to combine.
Once the sugar has been absorbed 1 tablespoon of milk and turn the mixer up to high speed and mix for about 3.
minutes, or until the frosting is fluffy and thickened.
If necessary, add the remaining tablespoon of milk and continue to beat until.
the frosting is fluffy. Transfer frosting to a pastry bag fitted with a small.
tip, and pipe a generous amount of frosting on top of each cooled cupcake.
For the pumpkin glaze, place the confectioners’ sugar in a small bowl, and.
add about 1 tablespoon of the pumpkin butter. Mix until it resembles a very.
Add more pumpkin butter thick paste. It should be difficult to stir. Add water and mix completely, until the glaze is thickly pourable.
Spoon the thick glaze on top of each cooled cupcake, and spread with a.
moistened offset spatula. Allow to set at room temperature before serving.
FOR THE FROSTING
Place the cream cheese and butter in the bowl of a stand mixer fitted with.
the paddle attachment. Beat on high speed until the mixture is light and.
fluffy (1-2 minutes).
Add the molasses, pumpkin pie spice and salt, and mix again on high until.
well-combined. Add the confectioner’s sugar, and mix on low speed to combine.
Once the sugar has been absorbed 1 tablespoon of milk and turn the mixer up to high speed and mix for about 3.
minutes, or until the frosting is fluffy and thickened.
If necessary, add the remaining tablespoon of milk and continue to beat until.
the frosting is fluffy. Transfer frosting to a pastry bag fitted with a small.
tip, and pipe a generous amount of frosting on top of each cooled cupcake.
For the pumpkin glaze, place the confectioners’ sugar in a small bowl, and.
add about 1 tablespoon of the pumpkin butter. Mix until it resembles a very.
Add more pumpkin butter thick paste. It should be difficult to stir. Add water and mix completely, until the glaze is thickly pourable.
Spoon the thick glaze on top of each cooled cupcake, and spread with a.
moistened offset spatula. Allow to set at room temperature before serving.