We decided to make some cupcakes for Halloween but I thought I would make them early enough in case you want to give it a bash! I have made them gluten-free for all the gluten-sensitive people but you can also make them with normal flour (see recipe). I have cut out half the sugar found in typical cupcake recipes and they are still sweet enough. These cute little jack-o-lantern toppers and paper liners are from Party City , but I’m sure there are a lot of great alternatives out there for decorations.
Pumpkin Cupcakes
Ingredients
- 1 and 1/2 cups Bob’s Red Mill Sweet Sorghum Flour (or use 2 cups normal white flour instead of first three ingredients)
- 1/2 cup coconut flour (I found this at Whole Foods)
- 2 tablespoons Bob’s Arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1/2 cup (1 sticks) unsalted butter, melted and cooled
- 5 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Directions
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
- Ice with following frosting.
Cream Cheese Frosting
Ingredients
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- finely grated rind of half a lemon
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and lemon rind. Pipe or spread on cupcakes.