Gluten Free Apple Spice Cupcakes

Cupcakes:

1 cup rice flour

1/4 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup butter, softened

1 cup sugar

1/2 cups brown sugar

4 eggs

1 1/2 cups applesauce

For Frosting:

1 cup brown sugar

 1/2 cup butter, softened

1/2 cup powdered sugar

For Cupcakes:

Preheat oven to 350' degrees.

Line 18 muffin cups with liners.

In a small bowl combine rice flour, sweet rice flour, cornstarch, cinnamon, baking soda, salt, and cloves.  Set aside.

In a mixing bowl:  cream butter, white sugar, and brown sugar.  Add eggs one at a time.

Mix in applesauce and then flour mixture.  Mix just until combined.

Divide batter between muffin cups.  Bake for 17-18 minutes or until toothpick inserted in the center comes out clean.

Let cool completely.

For Frosting:

With a mixer combine butter, brown sugar, and powdered sugar.

Mix for several minutes or until the texture frosting should be.

Frost cupcakes and enjoy.

Peanut Buttercup Cupcakes with Frosting

1 box mix of chocolate cake, make it up according to the package directions and pour into muffin tin for 24 perfect chocolate cupcakes.  Unwrap peanut butter cups and put them in the middle of the chocolate cake batter in each muffin tin.

Peanut Butter Butter Cream Frosting
3/4 butter at room temperature
1/4 cup shortening (Crisco) - if you do not like shortening (add more butter)
1 tsp vanilla
1/4 - 1/2 cup heavy whipping cream
4-5 cups powdered sugar

In a mixing bowl combine butter, shortening, peanut butter, and vanilla until smooth.  Add in your powdered sugar, starting with four cups.  Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy.  you can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want.

Cream Cheese Frosted Pumpkin Cupcakes (Gluten Free)

3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup gluten free brown rice flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp pumpkin pie spice
Dash salt

Cream Cheese Frosting:
1/2 package cream cheese (softened)
1/2 cup powdered sugar
3 Tbs butter, softened
1 Tsp vanilla

Preheat oven to 375'
Beat eggs and sugar together.  Add Pumpkin, flour, baking powder, soda, and spices.  Pour into muffin cups.  Bake 13-15 minutes.  Cool.
Whip together cream cheese frosting.  Spread onto cooled cupcakes.  Sprinkle with additional pumpkin pie spice.

Red Velvet Cupcakes

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 C butter, softened
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 0z) red food coloring
2 tsp. pure vanilla extract
vanilla cream cheese frosting

Cupcakes:
Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filled each cup 2/3 full. Bake in preheated 350' oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Cream Cheese Frosting:
Beat 1 8 oz. package softened cream cheese, 4 Tbsp. softened butter, 2 Tbsp. sour cream, and 2 tsp. vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioner's sugar on medium speed until smooth.