Print

Paleo Pumpkin Cupcakes with Cream Cheese Frosting

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: baked goods, Dessert
  • Cuisine: American

Description

Easy paleo pumpkin cupcakes that are gluten free and come together in under 20 minutes. Add a homemade, sugar free whipped “cream cheese” frosting on top for a bakery style cupcake!


Scale

Ingredients

Cupcakes

  • 1 box Simple Mills Vanilla Cake Mix
  • 2/3 cup pumpkin puree
  • 3 large eggs
  • 1/3 cup filtered water
  • 1 tbsp vanilla extract or powder
  • 1 tbsp pumpkin pie spice

Frosting

  • 1 large Japanese sweet potato (cooked, cooled, and skin removed)
  • 1 tbsp cream cheese (lactose or dairy free)
  • 2 tbsp coconut butter
  • 1 tbsp pumpkin pie spice
  • 2 tbsp filtered water

Instructions

  1. Preheat oven to 375F and line a 12-muffin tin with liners.
  2. In a large bowl, combine all cupcake ingredients according to box instructions, adding in the pumpkin puree (exclude the coconut oil or it will turn out too moist) and spices.
  3. Distribute evenly among 12 cupcakes and bake according to directions.
  4. While the cupcakes are baking, in a large food processor or blender, combine all frosting ingredients and puree until completely mixed.
  5. Store in the fridge to cool.
  6. Remove cupcakes from oven and let cool before frosting them.
  7. When ready to frost, spoon a little frosting into a small plastic bag and snip the corner of the bag with scissors. 
  8. Frost each cupcake and serve!

shares