Amy Green

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Though these are the perfect kid-sized cupcakes, they’re decadent enough for adults. Their light and fluffy texture ensures that you can serve these cupcakes with confidence knowing that they’ll please even the pickiest of eaters. I took these gluten-free, refined sugar-free treats to share at a meeting of people who don’t have any diet restrictions and got a thumbs-up from everyone. The secret is to cream the butter and palm sugar by adding the sugar very slowly and letting it incorporate between additions.

Prep time: 35 minutes
Cook time: 15 minutes
Total time: 50 minutes
Yields: 48 cupcakes

Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting


⅓ cup unsalted butter, room temperature
¾ cup palm sugar, divided
½ cup Old Fashioned Smooth
2 large eggs
1 teaspoon vanilla extract
2 cups gluten-free baking & pancake mix (such as Pamela’s Ultimate Gluten-Free Baking & Pancake Mix)
2 teaspoons baking powder
a pince of kosher salt
¾ cupmilk


1. Preheat oven to 350°F. Line a mini-muffin tin with paper liners. Lightly mist the liners with cooking spray.

2. In the bowl of your stand mixer fitted with the paddle attachment, whip the butter on medium until light and fluffy. Add ½ cup of the palm sugar in 3 additions, allowing sugar to incorporate between each addition. The palm sugar will not ‘melt’ like regular sugar. Scrape bowl down as necessary. Beat the Old Fashioned Smooth peanut butter into the butter mixture in two additions, again making sure it incorporates fully between additions.

3. Add eggs one at a time, incorporating between each addition. Add vanilla and remaining ¼ cup palm sugar gradually. Beat until light and fluffy.

Cupcake batter

4. Whisk together the gluten-free baking & pancake mix, baking powder, and kosher salt. Add the flour and milk to the batter in three parts, starting and ending with the flour. Use a small cookie scoop or two teaspoons to fill cupcake liners ¾ of the way.

CUpcakes read for the oven

5. Bake for 12–15 minutes, rotating pan half way through. Let cool for a couple of minutes in pan and then transfer to a wire rack to cool completely. Top with Pumpkin Cream Cheese Frosting once completely cool.

Frosted cupcake

Pumpkin Cream Cheese Frosting

Makes enough to frost 24 mini cupcakes


2 ounces Neufchatel (light) cream cheese
1 cup heavy cream
¼ cup pumpkin puree
¼ teaspoon powdered natural sweetener (such as Stevia), or to taste


Whip cream cheese until light and fluffy. Add heavy cream in two parts and whip until soft, not stiff, peaks form. Place pumpkin puree on a quadruple layer of clean paper towels and spread thinly allowing towel to absorb excess moisture. Repeat if necessary. Scrape pumpkin puree from towel with a rubber spatula. Add pumpkin puree and sweetener to cream cheese mixture and beat until incorporated. Use immediately or refrigerate until needed. This frosting thickens after being refrigerated and works best if used cold.

Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting, 8.9 out of 10 based on 8 ratings

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52 Responses to Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting

  1. Maggie says:

    These look gorgeous Amy. And I bet they taste delicious too. I love the frosting because it’s free of icing sugar. Yahoo!

  2. Rhiannon says:

    omg i have to try this for sure!

  3. Anita Masterson says:

    I love the fact that you take the time to take a picture of the ingredients instead of just listing them. I am a photographer and so I love having extra images. But it makes it easier to find it on a shelf at the grocery when you know exactly what the label looks like and what type of container it is packaged in. A big thanks

    • Amy Green says:

      Hi Anita,

      Thanks for the feedback about the products. I’ve often wondered if that would be helpful on my blog, especially for people who are new to eating gluten-free. I am going to think about how I might implement that on my blog.


  4. Cara says:

    Awesome work, Amy! I bet these would be really good with their Mighty Maple Peanut Butter too.

    • Amy Green says:

      Hi Cara!

      Maple does sound like a winning flavor combo for these cupcakes. You have a knack for putting great flavors together.


  5. Genevieve says:

    Amy I know this might be obvious, but in your picture with the bite taken out…is that a peanut or another type of nut? The cupcakes look heavenly by the way!

    • Amy Green says:

      Hi Genevive!

      Yep, that’s half of a roasted, unsalted peanut. :) Glad you like the cupcakes. They really are tasty.


  6. Elaine says:

    They look gorgeous Amy!
    I’ll be making with a chestnut flour pancake mix ……….the closest equivalent to Pamela’s in my part of the world.

    • Amy Green says:

      Hi Elaine!

      I’d love to learn more about your chestnut flour pancake mix. I’ve been wanting to get my hands on chestnut flour but so far the only place I can find it is on Amazon and the shipping is more than the flour. :)


  7. John says:

    I dig the overhead shot of the cupcakes. Sort of abstract.

  8. Alexandrea says:

    mmm…i can’t wait to try these! They look fabulous!

  9. Missy says:

    Looks Yummy! Can’t wait to try!

  10. Carie says:

    Oh my goodness, those look amazing and I absolutely LOVE peanut butter so those are right up my ally :)

  11. cecilia says:

    I will give a try to that brand of peanut butter,and the icing sound delish.

  12. cecilia says:

    I will give a try to that brand of peanut butter,and the icing look super delish

  13. Hope Friese says:

    These look great, I plan to make these today! Thanks for the recipe!

  14. Renee says:

    yum – peanut butter and pumpkin – i’ve never thought of that combination but it sure sounds good! bookmarked!

  15. cissy says:

    Love this peanut butter & I’m so glad that I found your blog today!!! You are an inspiration! :)

  16. Denise says:

    my girls love both of those (peanut butter and pumpkin), and I’m sure they would love these as well! Thanks for the great recipe.

  17. Connie says:

    These look delicious. I am going to have to make these soon. Thanks for the recipe.

  18. Kay says:

    Peanut butter and Pumpkin are two of my favorite things, but I’ve never thought to combine them! Great recipe!

  19. Claire says:

    These look amazing! My husband just recently found out that he has to eat gluten-free and is desperately missing his “sweets”. I will definitely try these out! Thanks so much!

  20. Barbara says:

    I’ll bet I could fool my non-GF co-workers with these. I love pumpkin and I love peanut butter. Can’t wait to try these!

  21. tinatrotochaud says:

    MMMM, looks wonderful. I just started a gluten-free, anti-inflammatory diet. I will be coming here for more great recipes! Thanks!

  22. Kathy says:

    I would most likely make these wonderful cupcakes for my special someone!!

  23. Brett says:

    I’d definitely use this for my special someone!

  24. Kate says:

    I will be making these for my special someone soon!

  25. Debbie Norz says:

    This looks really yummy! Can’t wait for pumpkin season. Fresh pumpkin makes a world of difference and since I don’t cook Thanksgiving Dinner I am bringing it to dessert

  26. Dana says:

    yum yum o – love anything involving pumpkin. peanut butter + pb? i’m there and would happily make for my fam :)

  27. Talia Rose says:

    this looks too amazing! my hunny would love the frosting :-)

  28. Diane says:

    This too will be my choice to make for my four special girls and my hubby!

  29. Tiff says:

    I would totally make this for my mom (as long as she promised to share). She and I are pumpkin fanatics, and who doesn’t love peanut butter? Sounds like a good combo to me!
    Love Sweat and Beers

  30. Tracie says:

    These look YUMMO! I am trying these for sure!!! Thanks for sharing your recipe!

  31. Kasandra says:

    I would totally make these if I had company over. They’re not complicated to make and seem very tasty. Because they’re individual servings, they’re perfect for portion control too. Plus they’re perfect for the fall weather we’ll soon be having.

    [Count this as an entry for the give-away please]

  32. Doris says:

    glad I found this website! Needed some gluten-free recipes for when family comes over. These sound great! Cant wait to make them!

  33. Shanna Grisaffi says:

    I can not wait to make these! They look amazing

  34. Emmylou Allen says:

    These look very addictive!!

  35. Rachel says:

    I would make these if I had company coming over!

  36. Amanda Dashler says:

    These look soooo yummy! If I were to make these, I would have to have tons of guests over or I would probably eat them all myself. :)

  37. Marla Gnarla says:

    I believe I am going to try these. I like the idea of using the Mighty Maple PB, too! Great idea for a Halloween party:)

  38. Lesley Lich says:

    These would be so good for my Bunco group!!!

  39. Tonya Hall says:

    I would make these. They look so yummy and easy to make. My daughter would be right next to me in the kitchen helping make these.

  40. Sandy says:

    This combines so many of my favorite things; Peanut Butter, Pumpkin, Cream Cheese….how can you go wrong?!?!? Yum!! :)

  41. Sara Pritzl says:

    My family would enjoy these cupcakes.

  42. Carrie says:

    I’ve got to try this one!!!! YUM!!!! Can’t wait for fall…

  43. Kyle says:

    These look divine! These would be perfect for a Halloween treat. Yo could add a little pumpkin face on the top instead of the peanut for the kiddos. Very cute!

  44. DEBBIE S says:


  45. allison h says:

    found this recipe today and made it tonight. so good cant even tell its healthy! will be making these lots

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