Gluten-Free Pumpkin Spice Cupcake Recipe by Glutenista
EASY, DELICIOUS & INJECTED WITH CREAM CHEESE FROSTING!
  
|
INGREDIENTS:
* Betty Crocker Gluten-Free Yellow Cake Mix * 3 Eggs * 1 Stick (1/2 c) Softened Butter * 2 tsp GF Vanilla (we use Costco GF Vanilla) * Pumpkin (15 oz can) * Cinnamon to taste (rec: 2 tsp) * Pumpkin Pie Spice to taste (rec: 1 tsp) * Pillsbury Easy Frost Cream Cheese Frosting DIRECTIONS: CREAM - Butter, Eggs & Vanilla MIX IN - Pumpkin, Cinnamon & Pumpkin Pie Spice MIX IN - Cake Mix POUR - into muffin pan, baking cups/liners or shaped cups. Note: Batter will be thick, but bakes up to be airy! BAKE - Per Box Directions for Cupcakes COOL for 30+ minutes or *sample/practice* as we did :-) INJECT - Stick tip of Pillsbury Easy Frost Cream Cheese Frosting into middle of cupcake and inject with frosting. Stop when cupcake starts to expand FROST - top of cupcake DECORATE - Add Candy Corn to get into the spirit or use frosting to decorate with faces, pumpkins or other spirited icons! ENJOY & TRY TO EAT JUST ONE!!!! SUBSTITUTE: * Homemade Cream Cheese Frosting (use pastry tip or ziploc w/corner cut to inject) * Different Colored Frosting in middle for a Halloween "surprise" * Dairy-Free? Use No Butter Instructions from Betty Crocker: http://www.bettycrocker.com/products/gluten-free-baking-mixes/no-butter-instructions (*OMIT WATER*) SHARE: Upload your cupcake photos to www.facebook.com/glutenista |
||||||
