Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe

• 2 1/2 cups (10 ounces) white rice flour
• 2 cups (14 ounces) granulated sugar
• 1/2 cup (2 ounces) cornstarch
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons table salt
• 1 teaspoon ground ginger
• 1/2 teaspoon xanthan gum
• 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
• 3/4 cup vegetable oil
• 4 large eggs
• 1/2 cup orange juice
• 8 ounces cream cheese, softened
• 1/2 stick (2 ounces) unsalted butter, softened
• 2 cups (8 ounces) powdered sugar
• 1 teaspoon vanilla extract

1. Adjust oven rack to middle position. Preheat oven to 350u0b0F. Line 2 muffin pans (24 cupcakes total) with paper liners.
2. Whisk together white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a large bowl. In a small bowl, whisk together pumpkin puree, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and whisk until smooth.
3. Fill prepared muffin cups about 2/3 full. Bake until cupcakes are golden brown and spring back to the touch, about 25 minutes. Remove from oven and place on a wire rack to cool. Repeat with any remaining batter.
4. Using a stand mixer fitted with the paddle or handheld electric beaters, beat together cream cheese and butter until softened and creamy. Add powdered sugar and vanilla. Whip until light and smooth. Spread on cooled cupcakes (if you ice warm cupcakes, the icing will melt.) Store cupcakes, covered, on the counter for up to three days.

white rice flour, sugar, cornstarch, pumpkin pie spice, baking soda, salt, ground ginger, xanthan gum, pumpkin puree, vegetable oil, eggs, orange juice, cream cheese, unsalted butter, powdered sugar, vanilla

Taken from www.seriouseats.com/recipes/2014/10/gluten-free-pumpkin-spice-cupcakes-cream-cheese-icing-recipe.html (may not work)