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Gluten-Free Spice Cupcake frosted with cream cheese frosting.

Gluten-Free Spice Cupcakes

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 20 cupcakes
Author GlutenFreeBaking.com

Ingredients

  • 3/4 cup brown rice flour (3 3/4 ounces; 106 grams)
  • 3/4 cup finely ground white rice flour (3 ounces; 85 grams)
  • 1/2 cup dark brown sugar, packed (3 3/4 ounces; 106 grams)
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 gram)
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups buttermilk (10 ounces; 283 grams)
  • 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)

For the Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 2 tablespoons butter, softened (1 ounce; 28 grams)
  • 2 cups powdered sugar, sifted (8 ounces; 226 grams)
  • 1 1/2 tablespoons milk (3/4 ounce; 22 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 20 muffin cavities with paper liners or grease with gluten-free non-stick cooking spray.

  2. In a small bowl, whisk together brown rice flour, white rice flour, brown sugar, granulated sugar, cornstarch, tapioca starch, cinnamon, baking soda, ginger, nutmeg, xanthan gum, and salt.
  3. In a large bowl, combine buttermilk, vegetable oil, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk, using an electric mixer or handheld whisk, until a smooth batter forms, about two minutes.
  4. Fill muffin cups 2/3 full with batter. Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
  5. Remove cupcakes from pan. Place on wire rack to cool. While cupcakes are cooling, prepare icing.
  6. Make the Frosting: In a bowl, combine cream cheese and butter. Cream until smooth. Add confectioners' sugar, milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.