Maple Cupcakes With Pumpkin Spice Frosting

January 24, 2015

Maple Cupcakes With Pumpkin Spice Frosting

1/2 cup + 1tbs (80g) gluten free flour of choice *
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
3 tbs (33g) whipped cream cheese
1-3 tbs milk added one tbs at a time**
Sweetener, if desired
  1. *Gluten free flours will vary in weight. I recommend following the grams above versus the measurements.
  2. **Add milk until desired frosting like consistency
  1. Pre heat your oven to 350 degrees
  2. Spray 6 muffin cups with nonstick spray*
  3. Whisk together your dry ingredients
  4. Mix together your wet ingredients
  5. Combine wet and dry ingredients
  6. Evenly divide batter among 6 muffin cupakes
  7. Bake for ~18 minutes. They will seem slightly underdone, but will continue to set once removed from the oven
  8. Make your frosting by combining all ingredients, adding milk in 1tbs at a time until desired consistency
  9. Frost cupcakes
  10. Store in a sealed container
  11. *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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