Maple Cupcakes With Pumpkin Spice Frosting
Ingredients
CUPCAKES
1/2 cup + 1tbs (80g) gluten free flour of choice *
1 scoop (40g) Nuts N More Vanilla Whey Protein Powder
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tbs (7g) coconut oil (or butter), melted
1 large egg
1/4 cup greek yogurt
1/2 cup maple syrup (I used Sugar Free)
1/4 cup milk
1 tsp vanilla extract
1/2 tsp maple extract
FROSTING
3 tbs (33g) whipped cream cheese
2 tbs (32g) Nuts N More Pumpkin Spice PB
1-3 tbs milk added one tbs at a time**
Sweetener, if desired
NOTES
- *Gluten free flours will vary in weight. I recommend following the grams above versus the measurements.
- **Add milk until desired frosting like consistency
Instructions
- Pre heat your oven to 350 degrees
- Spray 6 muffin cups with nonstick spray*
- Whisk together your dry ingredients
- Mix together your wet ingredients
- Combine wet and dry ingredients
- Evenly divide batter among 6 muffin cupakes
- Bake for ~18 minutes. They will seem slightly underdone, but will continue to set once removed from the oven
- Make your frosting by combining all ingredients, adding milk in 1tbs at a time until desired consistency
- Frost cupcakes
- Store in a sealed container
- *I made these twice. First time using cupcake liners and second time spraying the tin. They stuck to the paper liners, so if you would like to use them, I recommend spraying the inside of a foil liner with nonstick spray.
Recipe Credits: Ingredients Of A Fit Chick
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