GF Pumpkin Spice Cupcakes

Today I made a version of this particular recipe.

Serious Eats posts a Gluten Free recipe on Tuesdays very often.

Here is my version of the recipe from Serious Eats...

• For the Cake
•  Dry Ingredients
• 2 1/4 cups Rice Flour Blend (rice flour, tapioca flour, potato starch blend)
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup cornstarch
• 2 teaspoons baking soda
• 2 teaspoon Pumpkin Pie Spice
• 1/2 tsp Cardamom
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 
  
•  Wet Ingredients
• 1 1/2 cups buttermilk
• 1/4 cup vegetable oil
• 1/4 cup pumpkin puree
• 2 large eggs
• 
  
•  For the Icing
• 4 ounce butter, softened
• 4 cups confectioners' sugar, sifted
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Adjust oven rack to middle position and preheat oven to 350°F. 

Line 24 muffin cavities with paper liners.

Measure out all dry ingredients and mix together.  Set aside.

In a separate bowl mix all wet ingredients together.

Using a whisk or an electric mixer add dry ingredients to wet and blend for about 2 minutes until all lumps are broken up and it is smooth.

Fill muffin cups 2/3 full with batter. 

Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.

Remove from pans to cooling rack and let cool at least 30 minutes before frosting.

In a bowl, combine powdered sugar and butter. Cream until crumbly. Add milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.

I easily got 24 cupcakes out of this recipe instead of the 20 specified in the original recipe.  It was very moist and flavorful.  I served them to a crowd that could not tell they were gluten free.  Winning recipe indeed!

Here is the finished cupcake...