Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting

Directions

1. Preheat oven to 350°F. Line a mini-muffin tin with paper liners. Lightly mist the liners with cooking spray 

2. In the bowl of your stand mixer fitted with the paddle attachment, whip the butter on medium until light and fluffy. Add 1/2 cup of the palm sugar in 3 additions, allowing sugar to incorporate between each addition. The palm sugar will not ‘melt’ like regular sugar. Scrape bowl down as necessary. Beat the Peanut Butter & Co. Old Fashioned Smooth into the butter mixture in two additions, again making sure it incorporates fully between additions. 

3. Add eggs one at a time, incorporating between each addition. Add vanilla and remaining 1/4 cup palm sugar gradually. Beat until light and fluffy. 

4. Whisk together the gluten-free baking & pancake mix, baking powder, and kosher salt. Add the flour and milk to the batter in three parts, starting and ending with the flour. Use a small cookie scoop or two teaspoons to fill cupcake liners 3/4 of the way. 

5. Bake for 12–15 minutes, rotating pan half way through. Let cool for a couple of minutes in pan and then transfer to a wire rack to cool completely. Top with Pumpkin Cream Cheese Frosting once completely cool. 

6. Whip cream cheese until light and fluffy. Add heavy cream in two parts and whip until soft, not stiff, peaks form. Place pumpkin puree on a quadruple layer of clean paper towels and spread thinly allowing towel to absorb excess moisture. Repeat if necessary. Scrape pumpkin puree from towel with a rubber spatula. Add pumpkin puree and sweetener to cream cheese mixture and beat until incorporated. Use immediately or refrigerate until needed.