in the spirit of my favorite season. . .here is a delicious treat
CAKE:
1 box Gluten Free Betty Crocker yellow cake mix
1 can “Farmers Market” Organic Pumpkin Pie Mix
sour cream
ICING:
1 box Philidelphia Cream Cheese
1 bag Chai Tea ( BIGELOW Vanilla Chai is GF)
powdered sugar
Before you start, steep a bag of chai tea, using less water than usual for a glass of tea, to make liquid more concentrated, set aside. Follow the directions of the Betty Crocker box for the yellow cake. Only add half the water called for-the other half is for the pumpkin purea and sour cream. fill into EVOO coated muffin tins, or use paper muffin liners. bake according to box.
while cupcakes are baking, using an electric mixer, or a Kitchen Aide, start blending the cream cheese. add a little cooled chai tea (you won’t use all of it) and powdered sugar. You want the icing to stiffen, so add powdered sugar until icing can form firm peaks.
let cupcakes cool on a wire rack. ice.
*delicious with a cup of coffee
Hi,
I have been gluten free for 12 years. It is getting much better as more and more gluten free things are available.
I was looking for a pumpkin cake recipe on the Betty Crocker site and found a connection to your site. It is great.
I have one question. Do you use the pumpkin pie purea or the pumpkin purea? Is the brand Libby?
Thanks
Richard
Richard,
Thanks for stopping by!! I acually use a brand called, “Farmers Market” Organic Pumpkin Pie Mix. It is delicious, and natural-you could just eat it from the can.
Hope this recipe helps you! Let me know if you try it!
Ooooh! I’m going to have to give this a try. I just made some regular ones for a potluck tomorrow. But one of my dissertation committee members is very recently GF (and milk free too). So I’m on the lookout for tasty treats I can bring to our meetings that everyone will enjoy. So thanks!
Greetings! These look delicious and I am so excited to try them . . . I plan to make them today! One question – how much sour cream should I add to the mix, and do I mix the pumpkin and sourcream directly in with the betty crocker mix? (I am not a genius in the kitchen, and being GF and egg-free certainly makes it more of a challenge . . . but I keep on trying!)
Thank you so much for sharing this recipe – I am delighted to try it!
Cheers,
Kelly
Kelly! so sorry I just now have been able to log on and see your comment! I just throw in a little less than 1/4 a c. sour cream- however i never measure anything. . .so i know thats not really helpful. . .its just enough to add extra moisture to the cake. . .and not to much to make it taste like sour cream. and yes mix all your wet ingredients into the betty crocker mix! I am no genius either! I just kinda guess and try to make things taste as good as i can
please let me know how they turn out for you and if you enjoy them!
They turned out GREAT – thank you so much for sharing this recipe!! I loved them, and plan to make them again soon . . . I tried making them using real pumpkin, from a pumpkin I baked rather than canned pumpkin, and they were super good. But it’s (apparently) been a bad year for pumpkins in Kansas, where I live, so I think next time I’ll be going with canned pumpkin – you can’t find pumpkins at the store anymore!
Again, they were wonderful – thank you!!