Gluten-Free Vanilla Pumpkin Cupcakes
Boxed French vanilla cake mix combined with pumpkin spice pudding, sour cream, and eggs creates moist, densely spiced cupcakes. Topped with a whipped cinnamon buttercream frosting made from butter, shortening, powdered sugar, and heavy cream. Finish with cinnamon sugar for textural contrast.
Ingredients
- 1 box French vanilla cake mix, dryyellow cake mix + 1/2 tsp vanilla extract1:1neutral
removes vanilla note slightly
- 1 3.4 ounce package instant pumpkin spice pudding mix, dry
- 1 cup sour cream
- 1 cup salted butter, softened
- 4 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice1/2 tsp cinnamon + 1/4 tsp nutmeg + pinch ginger + pinch clovevarieswarm spice blend
balance to taste
Full guide → - 1 cup salted butter, softened
- 1 cup vegetable shortening
- 1 pinch salt
- ¼ teaspoon vanilla extract
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- ⅓ cup heavy whipping cream
- cinnamon sugar, topping, optional
Instructions
- 1
Preheat oven to 350 F. Line muffin pans with cupcake liners.
- 2
In a large bowl with electric mixer, mix all cupcake ingredients on low speed for one minute.
- 3
Continue mixing on medium-high speed for another minute. Batter will be very thick; do not overmix.
- 4
Divide batter evenly into liners, filling each two-thirds full.
- 5
Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on wire rack before frosting.
- 6
In large mixing bowl with electric mixer, blend butter and shortening until smooth.
- 7
Add salt, vanilla, and cinnamon. Mix until well blended.
- 8
Gradually add powdered sugar one cup at a time, beating well after each addition, until very thick.
- 9
On highest mixer speed, slowly pour in heavy whipping cream while continuing to mix.
- 10
Beat on high speed until frosting is fluffy.
- 11
Frost cooled cupcakes and top with cinnamon sugar.
Tips
Do not overmix batter to avoid dense, tough cupcakes.
Fill liners only two-thirds full; batter rises significantly during baking.
Cool cupcakes completely before frosting to prevent melting.
Whip frosting on high speed until light and fluffy; do not skip this step for texture.
Gradual addition of powdered sugar prevents lumps in frosting.
Good to Know
Covered container, room temperature up to 2 days. Refrigerate frosted cupcakes up to 5 days.
Bake and cool cupcakes up to 1 day ahead. Prepare frosting day-of for best texture and fluffiness.
Room temperature or chilled. Dust with additional cinnamon sugar before serving.
Common Mistakes
Do not overmix batter to avoid dense, tough cupcakes.
Do not fill liners more than two-thirds full to prevent overflowing.
Do not frost warm cupcakes to avoid melting buttercream.
Do not skip high-speed beating of frosting to avoid dense texture.
Do not add powdered sugar all at once to avoid lumps in frosting.
Substitutions
Dairy-Free Swaps
General Alternatives
removes vanilla note slightly
balance to taste
Full guide →