Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

Halloween is all about surprises! Fun or spooky, I love to surprise my kids with something new each year. When I found the Hershey’s Pumpkin Spice kisses at Target a few weeks ago while looking for their Caramel Kisses, I decided to surprise my kids with these Pumpkin Spice Cupcakes for a fun Halloween dessert.

When I started gluten free baking a few years ago, I found a fantastic gluten free vanilla cupcake recipe which I’ve since modified to fit my own tastes. The original recipe had a lot of butter in it, and not enough vanilla extract. I’ve used this cupcake recipe for cupcakes to send in to school to celebrate my children’s birthdays, and received rave reviews. I love it because it’s so easy to make, and so versatile, too. Since these gluten free cupcakes travel so well and don’t include peanut ingredients, they’re perfect for a school Halloween party. You can add sprinkles to the batter after it’s completely mixed for a fun fetti look, or put the sprinkles on top. Add orange food coloring to the cream cheese frosting and use candy corn to create Jack o’ lantern faces.

Gluten-Free Pumpkin Spiced Cupcakes with Cream Cheese Frosting

Ingredients for Cupcakes

3 T butter, melted or coconut oil
3 large eggs
1/3 cup organic sugar (if using honey, reduce to 1/4 cup)
1/4 teaspoon vanilla extract
1/4 cup coconut flour
1/4 teaspoon baking powder
Hershey’s Pumpkin Spice Kisses (one bag)
Brach’s Candy Corn Pumpkin

Ingredients for Cream Cheese Frosting

1 8 ounce package cream cheese, softened
1/2 stick of butter, softened
3 cups sifted confectioners sugar
1 teaspoon vanilla extract

Directions for Cupcakes

Mix together butter, eggs, sugar, and vanilla in a large bowl.Combine the coconut flour with the baking powder and mix together. Then, add to the butter mixture; whisking until there are no lumps in the batter. I also like to use my immersion blender to blend out the coconut flour lumps. Using a one Tablespoon scoop, put batter into 6 greased muffin cups or muffin cups lined with aluminum foil baking cups. Don’t use paper because the muffins will stick to the bottom of the baking cups.Then add the Hershey Pumpkin Spice kiss and put it in the bottom of the cupcake as in the picture. Add the remaining batter to the muffin cups evenly. Bake at 400 degrees for 15 minutes.

How to Make Cream Cheese Frosting

Mix cream cheese and better in a large mixing bowl, starting out slowly and then increasing the speed as the cream cheese and butter soften and mix together. Beat until fluffy, about 1 minute. Beat in the confectioners sugar, a little at a time, and then beat until the sugar is completely incorporated. Add in the vanilla and mix again thoroughly. When the cupcakes are cool, frost them with the cream cheese frosting and top with candy corn pumpkin.