Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - Low Carb, Gluten Free, Sugar Free
If you're in the mood for an easy, delicious, festive looking fall dessert, here's just the thing. The cupcakes are a one-bowl recipe and so is the frosting. The fluffy cinnamon cream cheese frosting complements the moist, earthy pumpkin cupcake and the combo is heavenly.
If you think they bear a close resemblance to my pumpkin muffin recipe you're correct. Actually you might be interested in going to the muffin recipe to see how these were developed. It's on this site.
For more delicious and healthy recipes, please visit Lisa's website preheatto350.com.
For the cupcakes:
paper liners or oil or butter for greasing tin
1 15 oz. can (or box) pumpkin puree (not pumpkin pie mix)
1 stick unsalted butter melted and cooled
3/4 cup coconut flour
2 cups almond meal
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice (optional)
1 – 1 1/4 cups xylitol, or to taste
2 teaspoons vanilla
For the Frosting:
12 ounces cream cheese (block kind not whipped), softened but still cool
7 tablespoons unsalted butter, softened but still cool
1 teaspoon vanilla
1 1/2 cups xylitol, or to taste
1 teaspoon cinnamon
Make the Batter:
Put 18 liners in tins or grease with butter or oil . Preheat oven to 350°. Batter may be mixed by hand, with an electric mixer, or a standing mixer. Put eggs in a large bowl and beat. Add pumpkin and blend in. Add all other ingredients and mix well. Taste for sweetness and add more xylitol as necessary. Divide batter evenly between 18 cupcake cups. Batter should come just to the top of the tin but under the top of the paper liner.
Bake for 20-25 minutes or until cupcakes feel a little firm to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Frosting:
While the cupcakes are baking, make the frosting. Put all ingredients in a medium bowl or the bowl of a standing mixer. Beat with an electric mixer or standing mixer until fully combined and light and fluffy. Frosting should be spreadable but not so warm that it starts to melt. Refrigerate covered, if necessary, until ready to use. May need to let stand for a few minutes after removing from the refrigerator to soften a little. Top cupcakes with frosting. Keep refrigerated until ready to serve.