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Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream
BREEZY BAKES26Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup extra-virgin olive oil
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- 2 eggs
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp. vanilla extract
- 1/2 Tbsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1 tsp. salt
- 1/4 tsp. xanthan gum
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour (sweet)
- 1/4 cup gluten free oat flour
- 1/3 cup potato starch
- 2 Tbsp. tapioca starch
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 4 cups powdered sugar
- 1 stick butter (room temperature)
- 3 Tbsp. heavy whipping cream
- 3 Tbsp. pure maple syrup
- 1 tsp. cinnamon
- 1 dash nutmeg
- 1 dash allspice
- 1 pinch salt
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium410mg17% |
| Potassium150mg4% |
| Protein3g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber2g8% |
| Sugars58g |
| Vitamin A50% |
| Vitamin C2% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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