Gluten Free Pumpkin Cupcakes with Brown Butter Maple Frosting
These gluten free pumpkin cupcakes are made with a gluten free yellow cake mix, pumpkin puree, warm spices, and a rich brown butter maple frosting. They’re an easy fall dessert that tastes homemade but starts with a simple boxed mix.
Ingredients
For the Pumpkin Cupcakes
- 1 box Aldi gluten free yellow cake mix *See notes for how to adjust for other cake mixes
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup oil
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 to 2 teaspoons pumpkin pie spice
For the Brown Butter Maple Frosting
- ¾ cup unsalted butter **See notes for adjusting amounts for larger cake mixes
- 3 cups powdered sugar
- 3 - 4 Tbps maple syrup
- 1 - 3 Tbsp milk or heavy cream as needed
- ¼ tsp salt optional, to cut the sweetness
Notes
*This recipe was tested with an Aldi gluten free yellow cake mix that makes 12 cupcakes. If using a different mix, check the box yield and adjust as needed.
Pumpkin puree adds moisture, so do not add it on top of the full liquid amounts on the box. Keep the eggs and vanilla the same, reduce the milk or water, and only slightly reduce the oil. The batter should be thick but scoopable. If it seems too thick, add milk 1 tablespoon at a time.
**This recipe will frost about 16 cupcakes generously. If you have a cake mix that makes 24 cupcakes, I would go with 1 cup butter, 4 cups powdered sugar, 4 tablespoons maple syrup, plus 1-3 tablespoons milk to adjust the texture and 1/4 teaspoon salt.