Pumpkin Spice Cupcakes + Dulce de Leche Frosting

November 25, 2012

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Pumpkin Spice #Glutenfree Mini Cupcakes | @Susan Salzman | www.theurbanbaker.comThe gluten free cupcake had become my nemesis. Until these. Several failed attempts at making both vanilla and chocolate, gluten free cupcakes did not discourage me. Cupcakes are a household favorite and not having these in our recipe binder has made not only my kids sad, but me as well(well, maybe not so sad, more disappointed).

A #Glutenfree Pumpkin Spice Cupcake w/Dulce de Leche Buttercream | @Susan Salzman | www.theurbanbaker.comI originally came up with these for one of the many Halloween parties we attended last month. They were so good that I recreated them again, for an event, last week. A new, favorite teacake recipe is now the inspiration for many wonderful cakes and cakelettes. Infusing seasonal flavors and ingredients into the original base (which is the perfect combination), allows me to introduce old favorites using whole and gluten free ingredients.

Cupcakes make both the young and the old - happy! | @Susan Salzman | www.theurbanbaker.comOmitting maple from the original recipe while adding fall spices gave me the end result I was looking for. Topping them off with a dulce de leche buttercream was, literally, the icing on the cake!

Pumpkin Spice Cupcakes + Dulce de Leche Frosting

ingredients:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
6 1/2 ounces | 180 grams | 1 cup minus 2 tablespoons maple sugar
2 large, organic eggs
3 ounces | 80 grams | 1 1/4 + 1 tablespoon Greek yogurt
3 ounces | 80 grams | 1/2 cup millet flour
2 1/2 ounces | 70 grams | 1/2 cup + 2 tablespoon almond meal
1 ounce | 30 grams | 3 tablespoons sweet rice flour
3/4 teaspoons baking powder
2  teaspoons ground cinnamon
1/8 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoons salt
1/2 teaspoon pure vanilla extract
2 cups dulce de leche buttercream

instructions:
for the cake:
• preheat oven to 350*. line muffin tins with paper liners and place on two parchment lined jelly roll pans. set aside.
• in a medium bowl, whisk all the dry ingredients. set aside.
• in the work bowl of an electric mixer, cream the butter, sugar until combined.
• add the eggs, one at a time, scraping the sides of the bowl after each egg.
• add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter. add the vanilla.
• with the mixer on medium speed, slowly add the dry ingredients and mix well.
• using a 1 tablespoon ice cream scooper, place batter into prepared muffin cups.
• bake 18 – 22 minutes or until the tops are a golden brown and a toothpick inserted in the center come clean.
• let cool completely on wire racks before frosting.
yield: 48 mini cupcakes

More Cupcakes around the Web:
Chocolate Date Caramel Walnut Tart – Gourmande in the Kitchen
Mini Pecan Pies – Boulder Locavore
Bundt Cake – Jenn Cuisine
Lemon Cakes – Papillion

 

{ 14 comments… read them below or add one }

1 Deliciously Organic November 26, 2012 at 9:23 am

These look lovely! I’ve never tried dulce de leche with pumpkin. I love the combination!

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2 Susan November 26, 2012 at 12:06 pm

Thanks, Carrie. The combo was pretty darn good!

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3 TidyMom November 26, 2012 at 10:48 am

I’m with Carrie – never had it with pumpkin…..but oh my I bet that’s amazing!!

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4 Susan November 26, 2012 at 12:07 pm

Cheryl, I am finding that most things, paired with pumpkin is quite fabulous!

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5 Alison @ Ingredients, Inc. November 26, 2012 at 10:49 am

absolutely fabulous!

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6 Susan November 26, 2012 at 12:07 pm

thanks, Alison!

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7 HeatherChristo November 26, 2012 at 1:16 pm

These look so delicious! And totally gorgeous photos…

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8 Kim November 27, 2012 at 5:10 am

These looks like a hit to me!!! Love these!

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9 Rosa November 27, 2012 at 11:00 pm

Those cupcakes look and sound absolutely divine! What great flavors.

Cheers,

Rosa

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10 Brooke @ Food Woolf December 2, 2012 at 7:49 am

These look gorgeous!

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11 Allison [Girl's Guide to Social Media] December 4, 2012 at 9:50 pm

I am loving everything about these cupcakes!

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12 Patricia Scarpin December 5, 2012 at 8:12 am

You had me at “dulce de leche frosting” – I love ddl in just about anything. These cupcakes look delish, Suz!

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13 aida mollenkamp December 6, 2012 at 11:18 am

Susan – I love the dulce frosting with the pumpkin! And, as always, these look gorgeous!

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14 Sylvie @ Gourmande in the Kitchen December 6, 2012 at 9:06 pm

Oh I can never resist dulce de leche!

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