Pumpkin Spice Cupcakes

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Pumpkin Spice Cupcakes

Recipes   Gluten Free     Keto     Seasonal     Sweets     Swerve Bake Mixes    

Ingredients

Cupcakes
  • Box of Swerve Sweets Vanilla Cake Bake Mix
  • ½ cup Brown Swerve
  • 1 TBS vanilla extract
  • 2 large eggs (room temperature)
  • 1 cup unsweetened/unspiced Pumpkin Puree
  • ½ cup of canola or coconut oil (room temperature)
  • 1/8 cup water
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves

Frosting
  • 4 ounces cream cheese, softened
  • 2 TBSP butter, softened
  • 1/4 cup confectioner’s Swerve Sweetener
  • 3 tbsp cream, room temperature
  • 1/2 tsp vanilla

Instructions

Cupcakes
  1. Preheat to 350 and add 12 cupcake liners to muffin pan
  2. In a medium bowl, whisk bake mix, cinnamon, clove, ginger, allspice, and nutmeg
  3. In second medium bowl, whisk vanilla, egg, water, Brown Swerve, oil and pumpkin puree until well combined
  4. Add dry mixture to wet mixture, and mix until combined
  5. Pour batter evenly into each cupcake liner, and place in oven
  6. Cook for 27 - 30 minutes. Cupcakes should be ready when a toothpick inserted into it comes out clean, and it is okay if it has a few crumbs.
  7. Set cupcakes aside and after 10 minutes, carefully remove them to a cooling rack.
  8. Let cool to room temperature.

Frosting
  1. In a large bowl, beat cream cheese with butter until smooth. Beat in powdered Swerve until combined. Beat in cream and vanilla until a spreadable consistency is achieved.
  2. Pipe or spread onto cupcakes.
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Nutrition Facts

Serving Size 1

Servings 12

Calories 260
Total Fat 24g
Total Saturated Fat 5g
Cholesterol 50mg
Sodium 200mg
Total Carbs 30g
Dietary Fiber 5g
Sugars 3g
Swerve 21g
Protein 5g
Net Carbs: 4g