Pumpkin Spice Cupcakes
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Pumpkin Spice Cupcakes
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
- Preheat to 350 and add 12 cupcake liners to muffin pan
- In a medium bowl, whisk bake mix, cinnamon, clove, ginger, allspice, and nutmeg
- In second medium bowl, whisk vanilla, egg, water, Brown Swerve, oil and pumpkin puree until well combined
- Add dry mixture to wet mixture, and mix until combined
- Pour batter evenly into each cupcake liner, and place in oven
- 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.
- Set cupcakes aside and after 10 minutes, carefully remove them to a cooling rack.
- Let cool to room temperature.
Frosting
- 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.
- 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 |
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