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Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Sharon Lachendro - What The Fork Food Blog
  • 50 minutes
  • Serves 1

INGREDIENTS

8 oz

cream cheese, softened

1/2 cup

butter, softened (8 Tablespoons)

4 1/2 cups

powdered sugar

1 tsp

pure vanilla extract

2 tsp

fresh lemon juice

2 tsp

ground cinnamon

1 cup

gluten-free flour blend (see notes)

1/2 tsp

xanthan gum

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

fine sea salt

1/2 tsp

ground cinnamon

1/8 tsp

ground nutmeg

2

large eggs, room temperature

1 cup

pumpkin puree

2/3 cup

granulated sugar

1/2 cup

avocado oil (or neutral oil of choice)

1/2 tsp

pure vanilla extract