Grain Free Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
It’s almost Halloween!! And as usual I’m most excited about the foooood. These grain free pumpkin spice cupcakes with maple cream cheese frosting are perfect for a Halloween party, friendsgiving or Thanksgiving treat.
The cake itself is moist and has delicious pumpkin spice flavor, but the real winner here is the cream cheese frosting. I have a theory that cream cheese frosting is one of those food items where you either love it or hate it. I’m on team love, but if you aren’t a fan these would still be great topped with a standard buttercream frosting or coconut cream frosting.
I think that some people inherently have more baking and cooking skills than others, BUT I think that with enough practice anyone can cook and bake well! Over the summer I vowed to stop thinking of myself as a “bad baker” and learn some techniques that would help baking become more enjoyable!
Here are some of the things I learned:
Teach yourself to ice a cake with a piping bag. It is easier than you think and makes your desserts look beautiful. I like these large tips for cupcakes.
Use an ice cream scoop to portion out cupcakes and cookies! The scoop is cleaner than using a standard spoon and makes all of your items equal sizes.
Add flour to wet mixture 1/4 cup at a time. That way your batter will not be too dry or too wet.
Make sure your store these cupcakes in the refrigerator or else the cream cheese frosting will spoil. These cupcakes will be good for up to 5 days in the refrigerator (if they last that long!) I cannot wait to make these cupcakes in a mini version for Thanksgiving day with my family!!
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