I made these twice - once with dairy cream cheese and once with non-dairy cream cheese. They were super delicious both times, and you couldn't even tell the difference, really (the frosting is mostly sugar anyway).
Recipe (adapted from gluten-free goddess):
Ingredients:
Cupcakes:
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup light brown sugar
3/4 cup potato starch
1/2 cup sugar
1/4 cup tapioca flour/starch (it's labeled both ways, but it's the same stuff)
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping teaspoon ground cinnamon
1 heaping teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut oil
*1 cup canned pumpkin
2 eggs, beaten or egg replacer
2 teaspoons vanilla extract
Frosting:
2 cups powdered sugar
1/4 cup chilled vegan cream cheese (or whipped dairy cream cheese)
2-4 tablespoons pure maple syrup, as needed (I used 3 tablespoons)
*A note on coconut oil: it should be a solid at room temperature, but I used it once when my apartment was warmer and it had melted to be a liquid, and it worked just as well (and was possibly even easier to work in because it wasn't solid).
Instructions:
Preheat oven to 350ยบ F. Line 2 12-muffin pans with cupcake liners.
In a large mixing bowl, whisk together the brown rice flour, sorghum flour, light brown sugar, potato starch, white cane sugar, tapioca starch, xanthan gum, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt.
Add in the coconut oil by pieces, cutting in with a fork, until the mixture resembles the consistency of sand. Add in the pumpkin, eggs, and vanilla, and beat on medium high with an electric mixer for 1-2 minutes until the cake batter is smooth and stretchy. Gluten-free batter tends to ride up on the mixer, so be prepared to have to scoop it off with a spoon to mix everything together.
Spoon the cake batter into the cupcake liners (mine made about 20 cupcakes) and smooth out the tops.
Bake in the center of the oven for about 22 to 25 minutes, until the tops are firm but springy and a toothpick inserted into the middle comes out clean.
Cool in the pan for a few minutes; then remove them from the baking pan and cool on a wire rack for one hour before frosting.
To make the frosting:
Pour the powdered sugar into a small mixing bowl. Add the cream cheese and beat with an electric mixer. Add the maple syrup one tablespoon at a time until the frosting is smooth (don't add it all at once or the frosting will be too wet).
Enjoy!!
