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!
Ingredients
Scale
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
- Preheat oven to 375F and line a 12-muffin tin with liners.
- 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.
- Distribute evenly among 12 cupcakes and bake according to directions.
- While the cupcakes are baking, in a large food processor or blender, combine all frosting ingredients and puree until completely mixed.
- Store in the fridge to cool.
- Remove cupcakes from oven and let cool before frosting them.
- When ready to frost, spoon a little frosting into a small plastic bag and snip the corner of the bag with scissors.
- Frost each cupcake and serve!