
By cakedbykatie.com
Honey Pumpkin Cupcakes (Dairy-Free & Gluten-Free)
Instructions
Prep:40minCook:20min
Naturally-sweetened with honey, these dairy-free and gluten-free pumpkin cupcakes are wonderfully fluffy and topped with a delicious swirl of whipped cream cheese buttercream frosting.
Updated at: Fri, 04 Apr 2025 01:07:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
74
High
Nutrition per serving
Calories615.7 kcal (31%)
Total Fat22.3 g (32%)
Carbs101.5 g (39%)
Sugars86.9 g (97%)
Protein2.2 g (4%)
Sodium381.7 mg (19%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings

⅔ cupcreamed honey
can use any type of honey

¼ cupdairy-free salted butter
room temperature

½ cupcanned pumpkin puree

1egg white
room temperature

¾ cupgluten-free baking blend
1:1, can sub all-purpose flour

1 teaspoonbaking powder

1 teaspooncinnamon

¼ teaspoonfine sea salt

⅓ cupdairy-free cream cheese
cold

½ cupdairy-free salted butter
cold

1 tablespoonliquid honey
can use any type of honey

420gicing sugar

gingersnap cookies
optional, gluten-free, for decor
Instructions
View on cakedbykatie.com
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