Honey Pumpkin Cupcakes (Dairy-Free & Gluten-Free)

Name: Honey Pumpkin Cupcakes (Dairy-Free & Gluten-Free)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: ⅔ cup (220g) BeeMaid creamed honey *can use any type of honey; ¼ cup (58g) dairy-free salted butter, room temperature; ½ cup (112g) canned pumpkin puree; 1 egg white, room temperature; ¾ cup gluten-free 1:1 baking blend *can sub all-purpose flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¼ teaspoon fine sea salt; ⅓ cup (75g) dairy-free cream cheese, cold; ½ cup (116g) dairy-free salted butter, cold; 1 tablespoon BeeMaid liquid honey *can use any type of honey; 3 ½ cups (420g) icing sugar; optional: gluten-free gingersnap cookies for decor

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: Mon, 25 Nov 2024 08:33:41 GMT