Cinnamon Spice Cupcakes with Vanilla Frosting

Cupcakes!

Who doesn’t love them?

My gosh I was so obsessed with making them when I was younger with zero gut issues or concerns gaining weight.

But, of course, they should be considered as a treat right?

Not these ones…

In fact, this cupcake recipe is healthy enough to have as a regular snack through the week. You can feel confident about consuming them on a gluten free, low carb diet - like in my meal plans.

In other words, you can have your cake and eat it too.

I’m allll about this.

We’ve made them cinnamon spice in line with Christmas approaching, however, you can totally leave the spice blend out of the icing for plain vanilla cupcakes too!

Cinnamon Spice Cakes with Vanilla Frosting

Serves: 12

Cooking time: 50 minutes

Cupcake Ingredients:

• 1.5 cups blanched almond meal

• 1 tsp baking powder

• 1.5 tsp cinnamon

• 3 tbsp coconut flour

• 100 g butter or coconut oil, melted

• 1 tsp vanilla extract

• 1/4 tsp salt

• 3 eggs

• 1/4 cup powdered stevia or monk fruit

• 100 mL coconut milk (room temperature)

Frosting Ingredients:

• 1 can coconut cream (chilled for at least 24 hrs)

• 1/4 cup powdered stevia or monk fruit

• 1 tsp vanilla extract

• 1 tsp sugar free chai spice blend (make your own with a dash of cinnamon, nutmeg, allspice, ginger and cardamom)

Method:

1. Preheat oven to 160 degrees celcius (fan forced) 180 degrees celcius regular.

2. Line a muffin tray with silicone cupcake liners or if using paper liners, spray lightly with coconut oil and set aside.

3. Combine almond meal, coconut flour, stevia, cinnamon, salt and baking powder all in a mixing bowl.

4. In a separate bowl, beat the eggs until light and fluffy. Add the melted butter/coconut oil, coconut milk, vanilla extract and continue beating until combined.

5. Add dry ingredients to the wet and mix very well with a spoon or spatula. The mix will be quite thick, not like your usual cupcake batter texture.

6. Spoon the batter into cupcake moulds and use the back of a spoon to smooth off the tops.

7. Bake for approximately 18-20 minutes, or until cooked through.

8. While the cakes are baking, rinse & dry off the beaters and place inside a mixing bowl in the freezer.

9. Remove cakes from the oven and allow to cool completely while you prepare the frosting.

10. Remove mixing bowl and beaters from the freezer.

11. Remove coconut cream from the fridge, scoop the hard layer into the chilled mixing bowl and keep the water portion for smoothies (or discard).

12. Add the powdered stevia, vanilla extract and chai spice to the mixing bowl. Beat until fluffy and smooth.

13. Keep frosting cold in the fridge until cakes are ready to frost.

14. Once the cakes are frosted, serve immediately or store in the fridge for up to 5 days.

Notes:

• The coconut cream for frosting MUST be refrigerated overnight/for at least 24 hrs.

• Another frosting option you can use is 1/4 cup coconut butter (not oil) mixed with 1 tbsp stevia and a little cinnamon spice or 2 tbsp powdered stevia/monk fruit mixed with almond milk to create a glaze.

• You can purchase monk fruit icing sugar from Woolworths/Coles in a blue packet or just blitz your granulated stevia/monk fruit in a nutribullet for a few seconds to create your own.

Macros / serve (1 cupcake with frosting):

Calories: 241 kcal

Protein: 6 g

Fat: 23 g

Net carbs: 1 g

Fibre: 3 g

I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.

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