At work I am the designated cupcake maker for all the birthday celebrations. This month we had two birthdays and today was the celebration. The two birthday girls agreed on pumpkin cupcakes! We have one co-worker that has to be gluten free, so gluten free pumpkin cupcakes with maple buttercream icing was the choice.
- 1 cup All-Purpose Gluten Free Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 4 eggs
- 1 1/3 cup granulated sugar
- 1 cup pumpkin purée
Preheat oven to 350
Beat eggs, sugar and pumpkin together in a large mixing bowl. In a separate bowl combine dry ingredients and spices. Add dry mixture to wet mixture beat till combined.
Line cupcake pan with liners and fill 3/4 full.
Bake for approximately 16-18 minutes (until a toothpick comes out clean) makes approximately 12 cupcakes
Maple Buttercream Icing
- 2 sticks room temperature butter
- 3/4 powdered sugar (more if needed to thicken)
- 1 cup pure maple syrup
- 1/4 tsp kosher salt
Combine all ingredients and beat until syrup and sugar are incorporated approximately 1 minute. Increase speed and beat for approximately 5 minutes until light and fluffy. (This works best with a stand mixer with a whisk attachment, but can be done with a hand mixer also.)
Refrigerate any leftovers in an airtight container.