Recently I was asked to bring a dessert to a party. Cupcakes are always a good thing to bring to parties because they don’t require plates or utensils. Since it’s fall and I love pumpkin, I decided to make pumpkin cupcakes.
Let me tell you, they were a big hit! To top it off, no one knew they were gluten free! I love when that happens!
1 box Betty Crocker Gluten Free yellow cake mix
1 can (15 oz.) pure pumpkin (Libby’s is gf)
½ cup vegetable oil ( I use olive oil)
1 tbsp. pumpkin pie spice
1 ½ tsp. cinnamon
2 ½ tsp vanilla extract
1 container Betty Crocker cream cheese frosting
¼ cup pure maple syrup
Preheat oven to 350 degrees.
Line pans with cupcake liners.
In a mixing bowl, mix cake mix, pumpkin, eggs, oil, cinnamon and vanilla extra until smooth.
Fill cupcake liners ¾ full and bake for 18-20 minutes, or until toothpick inserted in the middle comes out clean.
Allow cupcakes to cool completely before frosting.
Whisk frosting and maple syrup until evenly mixed. Frost cupcakes and sprinkle with cinnamon.