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Gluten-Free Pumpkin Cupcakes with Cream Cheese Frosting PDF Print E-mail


1 18.5 ounce box GF yellow cake mix (plus the ingredients called for in the package directions)
½ tsp pumpkin pie spice
1 15 ounce can pumpkin puree
2 8 ounce bars cream cheese, at room temp
2 cups confectioner’s sugar
24 pieces candy corn

Heat oven to 350.  Line two 12-cup muffin tins with paper liners.  Prepare the cake mix as directed but with the following change:  Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. 
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.  Let cool.  Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy.  Spread on the cupcakes and top each with a piece of candy corn.