1-1/2 cups cake flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
Pinch of nutmeg or cardamom
½ cup unsalted butter at room temperature
1 cup of Swerve Brown Sugar Replacement
2 large eggs at room temperature
½ cup of full fat sour cream
1 tsp pure vanilla extract
Making sure one oven rack is in the center of the oven, preheat oven to 350°F and line a 12-cup muffin tin with muffin cups.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg (or cardamom) in a medium bowl.
In a large bowl, using an electric mixer, beat together the butter and Swerve Brown Sugar Replacement until light and fluffy. Beat in eggs one at a time until thoroughly combined. Beat in sour cream and vanilla extract.
Reduce the mixer speed to low and add in the dry ingredient mixture. Beat just until combined, being careful to incorporate all ingredients, scrape sides of bowl if necessary
Divide the batter into the prepared muffin cups. Fill no more than ⅔ full of batter.
Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Divide the prepared cream cheese frosting evenly into 3 bowls. Color one portion orange and another portion yellow. Fit 3 pastry bags with the tip of your choice. We used a large round tip for each. Fill pastry bags with the frosting.
Pipe a layer of each color onto each cupcake.