Gluten-Free Pumpkin Ginger Cupcakes Recipe
Gluten-Free Pumpkin Ginger Cupcakes
Rated 5.0 stars by 1 users
Servings
16
Prep Time
45 minutes
Cook Time
75 minutes
Calories
876
It's that time of year again to start thinking about what delicious food to serve your guests. Why not try these gluten-free Pumpkin Ginger Cupcakes? The perfect fusion of sweet and spicy, these irresistible treats will impress your guests!
Kitchen Science
Ingredients
6 oz. Mascarpone (at room temperature)
6 oz. Cream cheese (at room temperature)
3 ¾ cups Confectioners’ sugar (sifted)
1 tbsp. Pure vanilla extract
1 cup White rice flour
½ cup Tapioca flour
1 tsp. Baking powder
½ tsp. Baking soda
1 tsp. Kosher salt
1 tsp. Ground ginger
¾ tsp. Ground cinnamon
¼ tsp. Freshly grated nutmeg
¾ cup Granulated sugar
¾ cup Vegetable oil
3 large Eggs
1 ¼ cups Pure pumpkin puree
½ cup Sugar
¾ cup Heavy cream
½ tsp. Flaky Sea salt, such as Maldon
¼ cup Crystallized ginger, chopped or sliced for garnish (optional)
For the Frosting:
For the Cupcakes:
For the Caramel:
Directions
For the Frosting:
Beat the mascarpone and cream cheese using an electric mixer until smooth in a medium mixing bowl.
- Beat the confectioners' sugar until it is thoroughly blended. Blend in the vanilla extract.
- Cover and chill the frosting for 1 hour or until it is hard enough to spread.
For the Cupcakes:
Preheat the oven to 350 °F.
Use paper liners to line 16 muffin cups.
Whisk the rice flour, baking powder, tapioca flour, baking soda, salt, ginger, cinnamon, allspice, and nutmeg in a large mixing basin.
- Mix the granulated sugar, brown sugar, vegetable oil, and eggs in a medium mixing basin.
- Whisk the wet and dry ingredients until smooth, then add the pumpkin puree.
- Fill the muffin cups with the batter halfway.
- Bake for 25 minutes or until the top of each cupcake springs back when pressed.
Let the cupcakes cool down thoroughly on a wire rack.
For the Caramel:
Spread the sugar evenly in a medium-sized saucepan and simmer over low heat, shaking the pan to keep the sugar in a uniform layer.
- Cook, occasionally stirring, until the sugar has melted and a dark golden caramel has formed.
- Slowly pour in the cream, constantly stirring (the caramel will bubble furiously), and simmer until smooth.
- In a heatproof bowl, combine the caramel and the salt. Before serving, allow it cool to room temperature.
- Drizzle the caramel sauce all over the cupcakes and frost them. Serve with crystallized ginger as a garnish.