Pumpkin Spice Cupcakes (F)
Servings 18 cupcakes
Ingredients
Cupcakes
- 1/2 cup buttery flavor coconut oil room temperature
- 4 oz cream cheese room temperature
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup SweetEs fusion sweet
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup SweetEs All Purpose baking blend
- 3/4 cup pumpkin purée canned no sugar added
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger powder
- 2 Tbsp aluminum free baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp mineral salt
Pumpkin Frosting
- 4 oz cream cheese room temperature
- 1/2 cup pumpkin purée
- 1/4 cup butter room temperature
- 1/2 cup SweetEs fusion sweet
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/8 tsp mineral salt
- 1 tsp vanilla extract
Instructions
For Cake
- Preheat oven to 350
- Place first 4 ingredients in mixing bowl- with hand (or stand) mixer, mix until creamy. About 1 minute
- In separate bowl, add all other dry ingredients, whisk to combine, then add in 1/3 increments to bowl with wet ingredients- mixing after each addition til combined.
- Scoop evenly into paper lined muffin tin
- Bake for 25-30 minutes at 350. Oven temperatures vary, so check after 20 minutes by inserting toothpick to determine doneness.
For Frosting
- While cupcakes are baking, add frosting ingredients to mixing bowl, mix with hand mixer til creamy.
- Top fully cooled cupcakes with mixture.