Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Tis' the season for all things pumpkin and these pumpkin cupcakes are AMAZING!!! I made them for my daughter's 2nd birthday three weeks ago and everyone loved them. The birthday girl certainly loved the frosting as that was licked right off. Below is the recipe . . . you may just find yourself having one for breakfast even, they're that good {my older daughter did}. Her birthday was train themed as she loves Thomas the Train so I topped each cupcake with a railroad crossing sign I made.
Gluten Free Pumpkin Cupcakes
Ingredients for the Cupcake
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
(including ingredients listed on back, minus the water) - 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1 – 15 oz. can pumpkin puree
Ingredients for the Frosting
- 1 – 8 oz PHILADELPHIA Cream Cheese {1/3 less fat}, softened
- 1/4 cup butter softened
- 1 tsp. vanilla
- 2 cups powdered sugar
- 1 1/2 tsp. cinnamon
Directions:
• Preheat oven to 350 degrees and line a muffin tin with cupcake liners
• Prepare cake mix as directed on box BUT add pumpkin pie spice and substitute pumpkin puree for the water
• Pour batter into cupcake liners in muffin tins {I spray a little cooking oil into the bottom of liner for easier release}
• Bake for 17-20 minutes or until a toothpick inserted comes out clean
• While you let the cupcakes cool, you can make the frosting
• Combine all frosting ingredients in a medium bowl and using a hand mixer, combine until smooth and don't be afraid to taste - this frosting is delicious
• Spread the frosting on top of the cupcakes and ENJOY!!!
“This recipe was adapted from one featured on Lil’ Luna”