Mini Peanut Butter Cupcakes with Pumpkin Cream Cheese Frosting
1/3 cup unsalted butter, room temperature
3/4 cup palm sugar, divided
1/2 cup Peanut Butter & Co. Old Fashioned Smooth
2 large eggs
1 teaspoon vanilla extract
2 cups gluten-free baking & pancake mix (such as Pamela’s Ultimate Gluten-Free Baking & Pancake Mix)
2 teaspoons baking powder
a pinch of kosher salt
3/4 cup milk
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.
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.
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.
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.
Pumpkin Cream Cheese Frosting
Makes enough to frost 24 mini cupcakes
2 ounces Neufchatel (light) cream cheese
1 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon powdered natural sweetener (such as Stevia), or to taste
Directions: 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. This frosting thickens after being
Cook Time:15 minutes
Total time: 50 minutes
Yield: 48 cupcakes refrigerated and works best if used cold.