Pumpkin Cupcakes with Cream Cheese Frosting

LANEANDGREYFARE.COM

These Pumpkin Cupcakes with Cream Cheese Frosting are soft, fluffy and loaded with pure pumpkin and cinnamon! They're also gluten free, nut free, eggless and can be vegan!

LANEANDGREYFARE.COM

In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch. Once combined, whisk in the baking powder, baking soda, cinnamon and salt. Set aside.

LANEANDGREYFARE.COM

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.

LANEANDGREYFARE.COM

Slowly beat the pumpkin into the creamed butter and sugar.

LANEANDGREYFARE.COM

With the mixer still on low speed, mix in the sour cream, vanilla and oil. The mixture will look chunky. That's normal.

LANEANDGREYFARE.COM

Slowly mix in the gluten free flour mixture a little at a time until all combined.

LANEANDGREYFARE.COM

Slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.

LANEANDGREYFARE.COM

Use an ice cream scoop or a large cookie scoop to fill the cupcake tins ¾ way to the top. There should be enough batter for 16 cupcakes.

LANEANDGREYFARE.COM

Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.

LANEANDGREYFARE.COM

In a small bowl, combine the 2 tablespoons of granulated sugar and the ¼ teaspoon cinnamon. Whisk to combine. Set aside.

LANEANDGREYFARE.COM

Mix the frosting ingredients to make the tangy cream cheese frosting.

LANEANDGREYFARE.COM

Pipe on the cream cheese frosting and top with the cinnamon sugar!

LANEANDGREYFARE.COM

Get the complete recipe via the link below!

LANEANDGREYFARE.COM