Iowa Girl Eats · by Kristin Porter★ 5.0 (34)
Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
NUTRITION · PER SERVING32M COOK
CAL 21%·PRO 5%
CARBS 64G61% OF CAL
1G FIBER52G SUGAR11G OTHER
FAT 19G40% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pumpkin cupcakes sweetened with fall spice and topped with cream cheese frosting. Seasonal and moist, a classic autumn treat.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla
- 1 cup gluten free baking flour blend WITH binder (see notes)
- 1 teaspoon heaping pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 oz cream cheese (softened to room temperature)
- 1/4 cup butter (softened to room temperature)
- 1/2 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 4 cups powdered sugar
At a glance
PER SERVING · TIME 32M
CAL 21%·PRO 5%
CARBS 64G61% OF CAL
1G FIBER52G SUGAR11G OTHER
FAT 19G40% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 17m
- Sodium
- 191mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 33mg
- Calcium
- 26mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.