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Pumpkin Cupcakes, black - bottom style

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Ingredients

  • 1 c. rice flour
  • 1/2 c. Clabber Girl Cornstarch
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 3/4 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg freshly grated
  • 1/4 tsp. allspice
  • 3/4 c. sugar granulated
  • 3/4 c. brown sugar
  • 3/4 c. vegetable oil
  • 3 lg. eggs
  • 1 1/4 c. pumpkin puree
  • Filling (Pumpkin Cupcakes, black - bottom style)
    • 8 oz. cream cheese room temp.
    • 1/3 c. sugar granulated
    • 1 lg. eggs large, room temp.
    • 1/2 c. chocolate chips (optional)

Instructions