Ingredients

  • 1 cup flour (whole wheat white or gluten free flour blend)
  • 1/2 cup pumpkin puree'
  • 3/4 cup Natural Granular Better than Sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 stick softened butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon orange extract
  • 1/3 cup buttermilk
  • For the frosting
  • 1 stick unsalted butter
  • 1 16 ounce cream cheese
  • 2 cups Natural Powdered Better than Sugar
  • 1/8 teaspoon Cinnamon extract
  • 1 tablespoon cornstarch (optional)
  • pinch of sea salt
  • 1/2 teaspoon Natural Granular Better than Sugar
  • Directions

    When it comes to fall flavor, these Orange Autumn Spice Cupcakes with Cinnamon Frosting are a hit. The orange flavor combined with the spices is the tastiest combo. The cinnamon cream frosting takes it to the next level, by adding a touch of heat, and really helps these cupcakes taste like the feeling of fall.

    Instructions

    • In a mixing bowl combine flour, SweetLeaf® Natural Granular Better than Sugar!®, baking powder, salt, and pumpkin pie spice.
    • Stir in butter, egg, pumpkin and buttermilk. Mix well.
    • Pour into lined cupcake pan.
    • Bake at 350 for 18 minutes.
    • Let cool completely before frosting.
    • For the frosting-
      • In a mixing bowl whip together room temp butter, cream cheese, salt, cinnamon oil, cornstarch, and SweetLeaf® Natural Granular Better than Sugar!®.
    • Transfer frosting to a piping bag to frost the cupcakes.

    Nutrition Facts

    • Total Fat 17g
    • Sodium 351 mg
    • Cholesterol 63 mg
    • Total Carbohydrate 51 g
    • Sugars 15 g
    • Protein 4 g