Gluten Free Pumpkin Spice Cupcakes With Cream Cheese Icing Recipe

Ingredients

• For the Cupcakes:
• 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
• For the Cream Cheese Icing:
• 8 ounces cream cheese, softened
• 1/2 stick (2 ounces) unsalted butter, softened
• 2 cups (8 ounces) powdered sugar
• 1 teaspoon vanilla extract

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