Tuesday, October 20, 2015

Pumpkin Spice Cupcakes topped with a Maple-Pumpkin Mascarpone Frosting

These cupcakes are SO good!!! The texture is perfect (thanks to banana flour!) and they taste amazing. You won't be able to tell that these are gluten free and grain free!  

I love baked goods like cupcakes, cakes, pastries, etc, but I don't like when they are super sweet. I'm usually not a fan of frosting because most of the time they taste way too sweet..Well, this frosting has the perfect amount of sweetness! The cinnamon, nutmeg, spicy ginger and cloves go perfectly with maple syrup and creamy mascarpone cheese! 

Onto the recipe!! :) 

Pumpkin Spice Cupcakes topped with a Maple-Pumpkin Mascarpone Frosting

Cupcake Ingredients:
  • 1/2 cup banana flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (nutmeg, ginger, cinnamon, cloves)
  • 1 teaspoon xanthan gum
  • pinch of salt
  • 1 large egg
  • 1 cup pumpkin almond milk (or any other milk)
  • 1 packet yeast
  • 1 tablespoon grass-fed butter
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1/2 cup pumpkin butter
  • 1/4 cup pumpkin puree
Frosting Ingredients:
  • 8 ounces mascarpone cheese, softened
  • 6 ounces coconut whip (coconut milk whipped cream)
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice 
  • 1/4 cup organic powdered sugar
  • 2 tablespoons maple syrup

Preheat your oven to 350 degrees. Microwave almond milk and butter in a microwave safe bowl. Once melted, add packet of yeast and coconut sugar and set aside to proof.

Whisk together banana flour, potato starch, tapioca starch, almond flour, baking soda, baking powder, spices, xanthan gum, and salt in a large bowl.

Beat egg and oil in a stand mixer. Then, add yeast mixture and pumpkin butter and mix until thoroughly combined. Slowly pour in dry ingredients and mix until combined. 

Using an ice cream scoop, scoop batter into muffin tins and bake for 15 minutes or until a toothpick comes out clean. While the cupcakes are cooling, we are going to make the frosting!

Beat mascarpone cheese and coconut whip in a stand mixer on medium high speed until fluffy. Add pumpkin puree, maple syrup, powdered sugar, and pumpkin pie spice. Beat again, for about 2 minutes, or until everything is combined and looks delicious! 

Once cupcakes are cooled, pipe on frosting and devour! Enjoy! :)


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