Autumn is upon us, and with that, we welcome warm and cozy flavours like spiced apple and of course, pumpkin spice. We’ve taken this perennial favourite and refined it into the ultimate gluten-free pumpkin spice cupcake recipe, topped with vanilla buttercream. The cupcake recipe can be made dairy-free and can be paired with a dairy-free buttercream or icing.
Our gluten-free pumpkin spice cupcake recipe is moist and bursting with warm fall flavours. We paired this cupcake recipe with a classic, light, and fluffy vanilla buttercream, which complemented the flavour. The sweet vanilla flavour allows the pumpkin spice to take center stage and really shine. If you want a tangier topping, a cream cheese frosting would be a good choice.
Looking for other fall recipes? Check out our gluten-free pumpkin spice pancake recipe, gluten-free pumpkin pie, or hearty soup options.
The Ultimate Gluten-Free Pumpkin Spice Cupcake Recipe with Vanilla Buttercream
Makes 15 large cupcakes
Ingredients:
For The Gluten-Free Pumpkin Spice Cupcake Recipe:
- 1 cup gluten-free all-purpose flour (I used Bob’s Red Mill 1-to-1 flour)
- ½ cup almond flour
- ½ tsp baking powder
- Pinch of salt
- 2 tbs of pumpkin pie spice seasoning
- 1 tsp of ground cinnamon
- 4 eggs, separated
- 1 cup of sugar
- 1/4 c pumpkin puree
- ½ cup canola oil
- ½ cup milk or milk alternative
- 2 tsp vanilla extract
- 1/2 tsp of cinnamon extract (optional)
For The Vanilla Buttercream Recipe:
- One cup room-temperature salted butter or butter alternative
- 4 cups icing sugar
- 2 tbs vanilla extract
- Pinch of salt
Directions:
For The Gluten-Free Pumpkin Spice Cupcake Recipe:
- In a bowl, combine the gluten-free flour, almond flour, salt, pumpkin spice, ground cinnamon, and baking powder.
Pro Tip: Blend dry ingredients with a whisk. Using a whisk aerates the flour the same way sifting it would, but without the mess.
Pro Tip: If you don’t have almond flour, you can grind almonds yourself and then pass them through a fine-mesh sieve. Be sure not to over-pulse in the food processor, as you don't want to make almond butter. Once the finest pieces of almond pass through the sieve, you can put the chunky bits back into the food processor. Repeat until you have enough almond flour. This can be a tedious process, but it can help you make use of the almonds you have, so you don’t have to buy another ingredient.
- Separate the egg whites from the yolks
- In a bowl with the yolks, add together the rest of the wet ingredients (pumpkin puree, oil, milk or milk alternative, vanilla extract, and optional cinnamon extract)
- Beat the egg whites to stiff peaks, and then slowly add in the sugar. This will give you a soft, shiny, and voluminous meringue.
Pro Tip: Using a hand mixer or a stand mixer makes it easier to make the meringue.
- Slowly add the dry ingredients to the wet – mix well.
- By hand, add half of the meringue to the batter and mix to combine.
Pro Tip: Do not use a mixer to incorporate the meringue into the batter.
Pro Tip: Be sure to scrape the bottom of the bowl. If any of the batter does not mix with the meringue, the cupcakes will be dense and look uneven.
- Fold in the other half of the meringue into the batter.
Pro Tip: Fold in a figure eight pattern, scraping the bottom of the bowl on each pass.
- Stir until there are no streaks, and the batter is a solid colour.
Pro Tip: Do not be afraid of overmixing the batter.
- Allow the batter to rest for 20-30 minutes.
Pro Tip: The longer the batter can rest, the better. This is one of our favourite gluten-free baking tips. As gluten-free flour does not absorb liquid the same way as traditional wheat flour. By letting the batter sit, it gives the gluten-free flours and starches more time to absorb the moisture. Resulting in a product that is lighter and free of that notorious gluten-free “gritty” mouth feel. That grit is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.
- While your batter rests, preheat your oven to 350°F.
- Prepare your cupcake pan by spraying it lightly with either neutral oil or a gluten-free cooking spray.
- Place large cupcake liners in the lightly greased pan.
- Using a large cookie scoop, evenly scoop the batter into the cupcake liners.
- Gently tap the pan on the counter.
- Bake for 20-30 minutes or until the tops of the cupcakes are set and a toothpick inserted in the center of the cupcake comes out mostly clean.
Pro Tip: Do not over-bake the cupcakes; having one or two crumbs on the toothpick is okay.
Pro Tip: I always check multiple cupcakes to ensure they are evenly baked.
- Allow cupcakes to cool, and then remove from the pan.
- If you are using a second cupcake pan, portion out any remaining batter into liners. Then fill the empty muffin tins about a quarter with water so that the pan does not burn or smoke.
- Allow cupcakes to cool completely before frosting them.
Pro Tip: You can enjoy the cupcakes without frosting or with a dusting of icing sugar on them.
For The Vanilla Buttercream Recipe:
- Place butter in a large bowl and beat with a hand or stand mixer for three to five minutes or until lighter in colour and fluffy.
Pro Tip: Using a stand mixer is easier- if you have one.
- Slowly add the icing sugar with the mixer on a low speed.
- Beat until well combined.
- Scrape down the sides and bottom of the bowl well with a silicone spatula.
- Add in the vanilla extract and the pinch of salt.
- Beat the buttercream for three to five minutes.
- Taste the buttercream and adjust to your liking.
Pro Tip: Here are some of the possible adjustments:
If the buttercream is too soft, add another half cup of icing sugar and beat again for 3-5 minutes.
Too sweet for your liking or does not have a smooth mouthfeel? Add an additional two tablespoons of softened butter. Beat the mixture again for 3-5 minutes. Taste again to check the results.
Buttercream too stiff? Add in 1 teaspoon of either vanilla extract or milk and then beat again.
Keep checking and adjusting until you are happy with the consistency.
- Once you are happy with the frosting, you have the option of dyeing the icing using gluten-free food colouring. For a fun twist, you can add gluten-free sprinkles or even edible glitter. We chose orange to give this a fall vibe and also in celebration of Taylor Swift’s new album, The Life Of A Showgirl.
- To keep the cupcakes fresh, keep them in an airtight container in the fridge.
Our ultimate gluten-free pumpkin spice cupcake recipe is the perfect baked good to enjoy this fall, and will be a welcome treat at any gathering.
Ingredients
For The Gluten-Free Pumpkin Spice Cupcake Recipe:
For The Vanilla Buttercream Recipe:
INSTRUCTIONS/NOTES/TIPS
For The Gluten-Free Pumpkin Spice Cupcake Recipe:
For The Vanilla Buttercream Recipe:
If the buttercream is too soft, add another half cup of icing sugar and beat again for 3-5 minutes.
Too sweet for your liking or does not have a smooth mouthfeel? Add an additional two tablespoons of softened butter. Beat the mixture again for 3-5 minutes. Taste again to check the results.
Buttercream too stiff? Add in 1 teaspoon of either vanilla extract or milk and then beat again.
Keep checking and adjusting until you are happy with the consistency.