Sunday, December 24, 2017

Low Carb Pumpkin Cupcakes with Pumpkin Spice Buttercream


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I loveeee pumpkin everything, and these pumpkin pie cupcakes are definitely no exception. They are called pumpkin pie cupcakes versus pumpkin cupcakes because they have more of a pumpkin pie consistency than cupcake consistency. Search my site for pumpkin if you want other great pumpkin recipes (including one that is more pumpkin bread-like).

Ingredients:


Cupcakes:

15 oz canned pumpkin
8 oz cream cheese, softened
1 tsp pumpkin pie spice
3/4 cup granular Swerve
5 eggs
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup vanilla whey protein powder
10 drops Whole Earth monk fruit juice concentrate
1 tbsp baking powder
1/4 cup heavy whipping cream
1 tsp vanilla
1/4 tsp salt


Buttercream:

8 oz cream cheese, softened
8 tbsp butter, softened
drops Whole Earth monk fruit juice concentrate
1 tsp vanilla
2 tsp pumpkin pie spice
3/4 cup powdered Swerve
1/4 cup heavy whipping cream

Instructions:

1) Pre-heat oven to 350 degrees.

2) Mix together softened cream cheese and canned pumpkin thoroughly. Once smooth, add in the rest of the cupcake ingredients.

3) Place cupcake liners in a cupcake pan. Fill about 3/4 way full. 

4) Bake for about 35 minutes or until done.

5) Remove from oven, and let cool.

6) Mix all buttercream ingredients until smooth.

7) Once cupcakes are cool, ice them, and enjoy!

Picture Instructions:







Nutrition Facts:

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