Pumpkin Spice Buttercream | Reni's Kitchen





Last weekend I tried to make gluten-free pumpkin cupcakes; the result was a little disappointing and I’ll have to try again to come up with a recipe that isn’t. But what can never disappoint is frosting.

Although there texture was a little rough, the cupcakes still tasted fine so I went ahead and frosted and served them. Frosting can fix just about any cake disaster. Instead of vanilla extract or vanilla bean paste, pumpkin pie spice gives the perfect earthy flavor for Fall. You could easily pair this with a yellow or chocolate cupcake and it’d be just as good.

 

You can easily make this recipe non-dairy by using a dairy-free margarine and non-dairy milk. Don’t go too heavy-handed with the spice because the sugar really turns up the flavor.

How much frosting will you need?  That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. This recipe should make enough Best Pumpkin Spice Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake..

Get the recipe here >> Pumpkin Spice Buttercream @ picky-palate.com

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