Gluten-Free Pumpkin Cupcakes with Buttercream Frosting
Published Oct 09, 2024
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Get ready to bake moist, flavorful, and perfectly spiced Gluten-Free Pumpkin Cupcakes! Finished with a sweet, creamy buttercream frosting, these easy yet elevated cupcakes are the ideal Fall treat for any occasion. I have included dairy-free options in the recipe card!
Table of Contents
Why You’ll Love These Gluten-Free Pumpkin Cupcakes
By now, you’re probably deep into making all the Fall recipes you can find—and I’m right there with you! I’ve been welcoming pumpkin season with my new Soft Pumpkin Cookies topped with Cream Cheese Icing, and I’ve lost count of how many times I’ve whipped up this High Protein Pumpkin Ice Cream!
Today, we’re heading back to the kitchen to whip up the most delicious gluten-free pumpkin cupcakes! These little treats are like Fall in cupcake form—perfectly moist, fluffy, and filled with warm spices and rich pumpkin flavor.
These cupcakes are perfect for classrooms, holiday parties, or simply as a fun treat. I’ve also included my famous buttercream icing recipe for a sweet, creamy topping that’s sure to be a hit. Let’s get baking!
Ingredient Notes
Pumpkin Cupcakes
- gluten-free flour blend (with xanthan gum): I use King Arthur’s Measure 4 Measure. Bob’s Red Mill makes another great gluten-free all-purpose flour option as well.
- butter or vegan butter
- avocado oil or neutral oil of choice: Coconut oil is also a great choice.
- almond milk: Or substitute regular milk if not dairy-free.
- large eggs
- brown sugar
- white sugar
- pumpkin pie spice: This is a blend of warm spices such as allspice, ground cloves, cinnamon, nutmeg, and ginger.
- ground cinnamon
- baking soda
- baking powder
- pumpkin puree: Not pumpkin pie filling.
- vanilla extract
Frosting Ingredients
- salted butter
- powdered sugar
- vanilla extract
- milk of choice: Almond, heavy cream, etc.
See the recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Cupcakes
Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan (or muffin pan) with paper liners.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until well combined and smooth.
Step 3: Add the avocado oil, eggs (one at a time), and vanilla extract to the butter-sugar mixture. Mix until fully incorporated. Then, stir in the pumpkin puree until smooth.
Step 4: In a separate bowl, whisk together the gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder.
Step 5: Gradually fold the dry ingredients into the wet ingredients, alternating with the almond milk. Stir gently until just combined, taking care not to overmix the cupcake batter.
Step 6: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Step 7: Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 8: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
Step 9: Once the cupcakes are fully cooled, you can frost them with your favorite frosting, such as my buttercream frosting, a cream cheese frosting, or a dairy-free option.
Fondant Pumpkins
- Orange fondant (store-bought or homemade)
- Green fondant (for leaves)
- A toothpick or sculpting tool
- Cornstarch (for dusting your work surface)
- Hu Kitchen Chocolate Gems (for the stem)
Prepare your work area: Lightly dust your surface with cornstarch to prevent the fondant from sticking.
Shape the pumpkin: Take a small amount of orange fondant and roll it into a ball, about the size you want your pumpkin to be. Once you have a smooth ball, gently press the top and bottom to flatten it slightly, giving it a pumpkin-like shape.
Create the pumpkin ridges: Use a toothpick, the back of a knife, or a fondant sculpting tool to press gentle vertical lines around the sides of the pumpkin. Start at the top and work your way down to create those classic pumpkin grooves.
Add a stem: Take a Hu gem and add to the top for the stem.
Add leaves (optional): For leaves, take a tiny amount of green fondant, roll it into a small ball, and flatten it into a leaf mold.
Add edible glitter & let them dry: Add edible glitter using a brush all over the fondant pumpkin. Allow your fondant pumpkins to air dry for at least an hour to firm up, or longer if you need them completely dry for decorating.
Buttercream Frosting
Step 1: In a large mixing bowl (or the bowl of a stand mixer) beat the softened butter using a hand mixer or stand mixer on medium speed until smooth and creamy (about 2 minutes).
Step 2: Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed. Once incorporated, increase to medium speed and beat until smooth.
Step 3: Add the vanilla extract and 2 tablespoons of almond milk. Beat the frosting on medium-high speed for about 2–3 minutes, until light and fluffy. If needed, add more milk (1 tablespoon at a time) to reach your desired consistency.
Step 4: Taste the frosting and add a pinch of salt if you want to balance out the sweetness. Place in a piping bag (if desired) and frost the top of the cupcakes.
Mac’s Pro Tips
Expert Tips
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar sub powdered monk fruit.. It is a 1:1 swap if using the brand, Lakanto.
- I don’t recommend any other flour substitutions other than regular all-purpose flour, which is a 1:1 swap. Using alternatives such as coconut or almond flour can change the ratios, and the cupcakes can turn out dry or crumbly.
- Make sure your gluten-free flour blend contains xanthan gum. This will ensure proper texture and structure.
Storage Tips
Store your frosted cupcakes in an airtight container in the fridge for 2-3 days. Unfrosted cupcakes can be kept in the freezer for longer storage. The buttercream frosting can be stored separately in a container for up to a week.
Recipe FAQs
For a more elegant presentation, I suggest using a piping bag with your favorite tip such as an open star tip, like the Wilton 1M or 4B. If you prefer a simpler approach, you can easily spread the frosting with a knife or snip the end of the piping bag and frost however you like.
Gluten-free flour can be a bit challenging to work with, so I don’t recommend any flour substitutes in this recipe. The key to moist cupcakes is getting the ratios just right, and I’ve tested them thoroughly to ensure they turn out perfectly for you. I also like to take them out of the oven a couple minutes early.
Absolutely! Simply swap out regular butter for vegan butter and use almond or coconut milk.
More Pumpkin Desserts
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Gluten-Free Pumpkin Cupcakes with Buttercream Frosting
Ingredients
- 1 ¾ cup gluten free flour( with xanthan gum) I use King Arthur's Measure 4 Measure
- ¼ cup butter or sub vegan butter
- ¼ cup oil avocado or neutral oil of choice
- ½ cup almond milk or sub 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 1/2 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 sub vegan butter
- 4 1/2 cups powdered sugar see notes for low sugar option
- 2 tsp vanilla extract
- 2-4 tbsp milk of choice (almond, heavy cream, etc.)
Fondant Pumpkins
- Orange fondant (store-bought or homemade)
- Green fondant
- Cornstarch (for dusting your work surface)
- A toothpick or sculpting tool
- Hu Kitchen Chocolate Gems (for the stem)
Instructions
Cupcakes
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix butter and sugars: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until well combined and smooth.
- Add wet ingredients: Add the avocado oil, eggs (one at a time), and vanilla extract to the butter-sugar mixture. Mix until fully incorporated. Then, stir in the pumpkin puree until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, pumpkin spice, cinnamon, baking soda, and baking powder.
- Mix wet and dry ingredients: Gradually fold the dry mixture into the wet ingredients, alternating with the almond milk. Stir gently until just combined, taking care not to overmix the batter.
- Fill the cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
- Bake: Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost: Once the cupcakes are fully cooled, you can frost them with your favorite frosting, such as cream cheese frosting or a dairy-free option.
Buttercream Frosting
- Beat the butter: In a large bowl, beat the softened butter using a hand mixer or stand mixer on medium speed until smooth and creamy (about 2 minutes).
- Add powdered sugar: Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed. Once incorporated, increase to medium speed and beat until smooth.
- Add vanilla and milk: Add the vanilla extract and 2 tablespoons of almond milk. Beat the frosting on medium-high speed for about 2–3 minutes, until light and fluffy. If needed, add more milk (1 tablespoon at a time) to reach your desired consistency.
- Taste and adjust: Taste the frosting and add a pinch of salt if you want to balance out the sweetness.
Fondant Pumpkins
- Prepare your work area: Lightly dust your surface with cornstarch to prevent the fondant from sticking.
- Shape the pumpkin: Take a small amount of orange fondant and roll it into a ball, about the size you want your pumpkin to be. Once you have a smooth ball, gently press the top and bottom to flatten it slightly, giving it a pumpkin-like shape.
- Create the pumpkin ridges: Use a toothpick, the back of a knife, or a fondant sculpting tool to press gentle vertical lines around the sides of the pumpkin. Start at the top and work your way down to create those classic pumpkin grooves.
- Add a stem: Take a Hu gem and add to the top for the stem.
- Add leaves (optional): For leaves, take a tiny amount of green fondant, roll it into a small ball, and flatten it into a leaf mold.
- Add edible glitter & let them dry: Add edible glitter using a brush all over the fondant pumpkin. Allow your fondant pumpkins to air dry for at least an hour to firm up, or longer if you need them completely dry for decorating.
Notes
- Low Sugar Option: Swap the sugar for granulated monk fruit, the brown sugar for brown monk fruit, and the powdered sugar sub powdered monk fruit.. It is a 1:1 swap if using the brand, Lakanto.
- Piping Tip: I suggest using a piping bag with your favorite tip such as an open star tip, like the Wilton 1M or 4B.
- Dairy-Free Options: Swap out regular butter for vegan butter and use almond or coconut milk.
- Flour: I don’t recommend any other flour substitutions other than regular all-purpose flour, which is a 1:1 swap. Using alternatives such as coconut or almond flour can change the ratios, and the cupcakes can turn out dry or crumbly.
- Make sure your gluten-free flour blend contains xanthan gum. This will ensure proper texture and structure.
- Store your frosted cupcakes in an airtight container in the fridge for 2-3 days. Unfrosted cupcakes can be kept in the freezer for longer storage. The buttercream frosting can be stored separately in a container for up to a week.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so cute. I can’t wait to try these!
Thank you so much! They’re seriously so yummy!