Gluten-Free Spice Cupcakes with Pumpkin Swirl Cream Cheese Frosting

These gluten-free spice cupcakes are infused with warm fall spices and topped with a delightful pumpkin swirl cream cheese frosting. Perfect for autumn gatherings or as a sweet treat any time of the year

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup canned pumpkin puree
• For the Pumpkin Swirl:
• 1/4 cup canned pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Blend the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl using a whisk

In the bowl, mix the gluten-free all-purpose flour

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Before adding the buttermilk, mix in the dry ingredients one at a time

Start with the dry ingredients and end with the buttermilk

Dont mix any further than that

Fill each muffin cup about two thirds of the way to the top with cupcake batter

For the pumpkin swirl, mix the pumpkin puree with the extra spices cinnamon, nutmeg, cloves, and ginger in a small bowl

Put small amounts of the pumpkin swirl mixture on top of each cupcake

Then, use a toothpick or skewer to swirl it into the batter to make it look like marble

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely

Get the cream cheese frosting ready while the cupcakes cool

Put the softened cream cheese and butter in a bowl and beat them together until the mixture is smooth and creamy

Slowly add the powdered sugar and vanilla extract while beating the mixture until it is well mixed

Once the cupcakes are cool enough to handle, use a knife or a piping bag to frost them with the cream cheese frosting

If you want to add more flavor, you can sprinkle ground cinnamon or pumpkin spice on top

Have fun with your pumpkin swirl cream cheese frosting and gluten-free spice cupcakes