{Dairy and Gluten Free} "Cream" Filled Pumpkin Cupcakes

When I saw this recipe I decided I needed to convert it and make it! I haven't had a chance to make it yet, but this is the conversion. The words in all caps are the ingredients I've changed.

photo from veg news

18 Servings
Ingredients

•     2 cups sugar
•     3/4 cup canola oil
•     1 can (15 ounces) solid-pack pumpkin
•     4 eggs
•    1 CUP BROWN RICE FLOUR
•     1 CUP TAPIOCA STARCH
•     2 TSP XANTHAN GUM
•     2 teaspoons baking soda
•     1 teaspoon salt
•     1 teaspoon GF baking powder
•     1 1/2 tsp pumpkin pie spice
•     FILLING:
•     1 tablespoon cornstarch
•     1 cup RICE milk
•     1/2 cup PALM shortening
•     1/4 cup EARTH'S BALANCE butter, softened
•     2 cups confectioners’ sugar
•     1/2 teaspoon vanilla extract, optional
•     Whole cloves, optional

Directions

1.     Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin
2.     and eggs until well blended. Combine flours, STARCHES, baking soda, salt,
3.     baking powder and pumpkin pie spice; gradually beat into pumpkin mixture
4.     until well blended.
5.     Fill paper-lined muffin cups two-thirds full. Bake 18-22 minutes or
6.     until a toothpick inserted in center comes out clean. Cool 10
7.     minutes before removing from pans to wire racks to cool completely.
8.     For filling, combine cornstarch and RICE milk in a small saucepan until
9.     smooth. Bring to a boil, stirring constantly. Remove from heat; cool
10.     to room temperature.
11.     In a large bowl, cream shortening, EARTH'S BALANCE butter and confectioners’ sugar
12.     until light and fluffy. Beat in vanilla if desired. Gradually add
13.     cornstarch mixture, beating until smooth.
14.     Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each
15.     cupcake. Carefully remove tops and set aside. Spoon or pipe filling
16.     into cupcakes.

adapted from: tasteofhome.com
For the top I used Cream Cheese Frosting
(Servings: 24)

Ingredients:

• 2 (8 ounce) packages DAIYA cream cheese,
• softened
• 1/2 cup EARTH'S BALANCE butter, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.