I made these adorable and oh-so-tasty mini cupcakes for a bake sale at my mom's work. They're gluten-free and no one knew! They sold out quickly. The only person other than my mom that knew they were GF was her co-worker who is intolerant of gluten and was so grateful to eat SOMETHING at a bake sale!
Make these, you will love them! Then you will want to make another batch because they will have magically disappeared!
These are also really fun to make with kids. My 3 year old niece helped me and she had a great time and was a big help!
Whisk the wet ingredients: eggs, pumpkin, oil, sour cream, vanilla extract.
Mix the dry ingredients: flour, sugar, pumpkin pie spice.
Doesn't she look so helpful there??!!?
Stir the dry ingredients into the wet ingredients. Stir well.
Put mini-muffin liners into mini-muffin pan. Spoon batter into liners (they should be about 3/4 of the way full).
Bake for 15-17 minutes. Insert tester into center to make sure they're done.
Make the frosting by combining room temperature cream cheese, butter and powdered sugar into mixer. Use the whisk attachment if you have one for a lighter, fluffier icing. Beat on low speed to mix in the powdered sugar. Once combined, mix on a medium-high speed for at least two minutes until very well combined. Split evenly among 3 bowls. Color one bowl orange, one black and leave one white.
Decorate cooled cupcakes as desired. Consider using: candy corn, M&M's in orange, brown and yellow, Halloween sprinkles, etc.!
To make these little spider webs, place some of your black frosting in a plastic bag. Cut of a small corner and pipe a continuous swirl starting in the center of the cupcake and spiraling outward. Take a toothpick or wooden skewer and, starting at the center, drag the toothpick straight to the edge. Do this 8 times evenly spaced around the cupcake. This will create a spiderweb!
Halloween Pumpkin Cupcakes
Prep Time: 45 Minutes
Total Time: 2.5 Hours
Yield: 72 Mini Cupcakes
2 cups gluten-free flour (Pamela's Pancake and Baking Mix)
1 1/3 cups packed golden brown sugar
4 tsp. pumpkin pie spice
1 cup canned pumpkin
2/3 cups canola oil
2/3 cups sour cream
3 tsp. pure vanilla extract
2 8-ounce packages of cream cheese
1 cup butter
4 cups powdered sugar
Black & Orange Gel Food Coloring
Preheat oven to 350 degrees. Line mini-muffin pan with mini-muffin liners.
Whisk eggs, pumpkin, canola oil, sour cream and vanilla extract in a large bowl. In a separate medium sized bowl, mix gluten-free flour, sugar and pumpkin pie spice. Gradually stir in the dry ingredients into the large bowl of wet ingredients. Stir until well combined. Spoon batter into liners until about 3/4 of the way full.
Bake for 15-17 minutes until tester inserted into the center comes out clean. Remove cupcakes from pan and cool completely.
Make the frosting by beating room temperature cream cheese, butter and powdered sugar with electric mixer. Use the whisk attachment if you have one for a lighter, fluffier icing. Beat on low speed to mix in the powdered sugar. Once combined, mix on a medium-high speed for at least two minutes until very well combined. Split evenly among 3 bowls. Color one bowl orange, one black and leave one white.
Frost cupcakes. Decorate as desired. For decorating ideas, see pictures above.