Paleo Pumpkin Cupcakes with Cream Cheese Frosting

For years, frosting has been my nemesis.  Aside from making a paleo bread, frosting has been the most difficult food to make using no dairy and refined sugars.  Let's be honest, that is typically what most frostings are made of!  One of our old favorites is carrot cake with a ridiculously good cream cheese frosting.  I have tried so many times to make a healthy cream cheese frosting.  Most of the cream cheese alternatives are just gross and the only other options I have seen is using coconut milk which makes it impossible to imitate the cream cheese taste.  I recently found a recipe that uses coconut butter and was very intrigued.  I will say that this frosting turned out better than expected and is now one of my go to frostings!  



Cupcake Ingredients:

  • 1 cup organic pumpkin
  • 2 cups almond flour
  • 1/2 cup raw honey
  • 2 eggs
  • 1/2 cup non-dairy milk
  • 2 tbs cinnamon
  • 1 tsp baking soda
  • coconut sugar to sprinkle on top
Directions:
  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a blender or food processor.
  3. Pour the batter into 12 muffin tins. 
  4. Bake for 25 minutes, or until a toothpick comes clean.
  5. Cool completely before frosting.

Cream Cheese Frosting

Ingredients:
  • 1/2 cup coconut butter
  • 1/2 cup plus 1 tbs organic spectrum shortening
  • 1/4 cup plus 3 tbs raw honey
  • 1 1/2 tbs lemon juice
  • 1/4 tsp xanthan gum or guar gum
  • pinch of sea salt
Directions:
  1. Melt the coconut butter in the microwave for 30-60 seconds.
  2. Combine the melted the coconut butter, shortening, honey, lemon juice, xanthan gum and salt in a food processor and pulse until smooth and creamy.
  3. Refrigerate until just hardened, about 2 hours.  
  4. Frost the cupcakes and serve!

Cupcake recipe:

Frosting recipe comes from Every Last Crumb, by Brittany Angell







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