Spiked with ginger and a splash of orange juice, these gluten-free pumpkin spice cupcakes are sure to please a crowd. [Photograph: Elizabeth Barbone]
We can’t get enough pumpkin recipes this time of year, and these pumpkin-spice cupcakes are just one more reason to celebrate. Spiked with a good does of ginger (but not so much that they taste like gingerbread) and a hefty splash of orange juice for sweetness that isn’t cloying, these treats are perfect for an autumn birthday or seasonal party.
Why this recipe works:
- White rice flour and cornstarch make up the flour blend. The neutral flavors of the flour and starch allow the pumpkin spice to be the dominate flavor.
- Vegetable oil makes for a moist-crumb and tender cupcake.
Note: This cupcake recipe is dairy-free but the icing isn’t. If you follow a dairy-free diet, replace the butter and cream cheese in the icing with dairy-free alternatives. Daiya’s dairy-free cream cheese works especially well.
