These spice cupcakes are made simply from a mix, and are truly delicious. But it’s the pumpkin swirl cream cheese frosting that really brings them up over the top. Serve them for dessert at any autumn festival, picnic or party. Or make them just because.
Recipe courtesy of Alison Needham, A Girl Defloured
Making spice cupcakes with boxed cake mix:
The recipe for these spice cupcakes was initially formulated with the Snickerdoodle Cake Mix from Kyra's Bake Shop, which Kyra stopped selling when her Portland, OR gluten-free bakery became insanely busy (winning Cupcake Wars four times will do that.) Now we use Pamela's Vanilla Cake Mix with the addition of cinnamon, but you can use your favorite GF vanilla mix. (We like King Arthur GF Yellow Cake mix too.) Just make sure it's vanilla cake and not white or yellow - you want that vanilla flavor. If you're using a yellow mix, add a teaspoon of vanilla.
About that swirled pumpkin cream cheese frosting:
The swirling is easier than it looks, promise. This recipe makes a small batch of traditional cream cheese frosting and then a pumpkin-cream cheese version, both loaded into a piping bag with a tip and swirled on. The pumpkin version has warm spices that pair beautifully with the spice cupcakes, so if you just want to make one flavor, use the pumpkin frosting recipe and double it. For any frosting or icing, we recommend gel food coloring so it doesn't alter the consistency of the recipe.
Making these easy spice cupcakes for Halloween? Try these ghost cupcakes too!
Spooky-cute chocolate cupcakes with a Halloween twist - and zero gluten. These ghost cupcakes from Sarah Bakes Gluten Free are the most adorable allergen-free treat you'll ever make.
If you're shopping for candy too, check out our Gluten-Free Halloween Candy list and this Top-8 Allergen Free Candy list to keep all the Trick or Treaters safe.
Now, let's make spice cupcakes!
Gluten-Free Spice Cupcakes With Pumpkin Cream Cheese Frosting
Ingredients
for the Spice Cupcakes
- 1 package gluten-free vanilla cake mix plus 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
for the Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- pinch salt
for the Pumpkin Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ½ cup pumpkin puree
- 5 tablespoons packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1-2 drops orange food coloring, if desired
Instructions
- Preheat oven to 325 degrees (or according to package). Prepare the mix according to package directions and stir in extra spices. Spoon the batter into a paper-lined muffin tin, filling each about ⅔ full. You should have 1 dozen cupcakes. Bake for 20-25 minutes (or according to package), or until a toothpick inserted in the middle of the cupcake comes out clean. Cool completely on a rack.
- Prepare the cream cheese frosting. Place the cream cheese and butter in the bowl of your mixer and beat to combine. Add the sugar, vanilla and salt and beat until smooth. Remove from mixer, place in one side of a large zip-top bag (fitted with a large star piping tip if desired) and set aside.
- Clean the mixer bowl, then add the cream cheese and pumpkin and beat until combined. Add the brown sugar, pumpkin pie spice and vanilla extract and beat until smooth. Add a drop or two of orange food coloring, if desired and mix to combine. Spoon the frosting into the other side of the large zip top bag next to the plain cream cheese frosting.
- If you haven’t already, snip off a corner of the bag and carefully twist the top of the bag to force the frosting down in the bag.
- Pipe (or swirl) the frosting decoratively over each cupcake. Chill until ready to serve
Notes
Nutrition
Love these gluten-free spice cupcakes? Try these too:
Gluten-Free Red Velvet Goodness:
This recipe for gluten-free Red Velvet Cupcakes comes direct from the "fairy godmother of cupcakes" herself, Candance Nelson, founder of Sprinkles Cupcakes.
If there's a gluten-free cupcake recipe worth trying, it's probably hers, am I right?
Alison's Gluten-Free Pumpkin Spice Doughnut Holes
These spiced, bite-sized pumpkin spice beauties are light, fluffy and delicious. Serve them for breakfast with hot coffee or cider, but they're equally wonderful for dessert with a scoop of vanilla bean ice cream. Yum.
Incredibly Delicious Gluten-Free Pumpkin Cheesecake
Gluten-free pumpkin cheesecake so delicious you can't even tell the difference? It's true. The secret weapon is the gingersnap crust. Everyone loves it!
My Excellent Gluten-free Recipe For Ginger Molasses Cookies
Let's get one thing straight - just because something is gluten-free doesn't mean it has to be bland and boring. In fact, I'd argue that this gluten-free recipe for ginger molasses cookies is even better than the traditional version! And that's not just because everyone can enjoy them.
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