Zucchini Spice Cake Cupcakes - Cream Cheese Frosting

Zucchini Spice Cake Cupcakes - Cream Cheese Frosting


These spice cupcakes are sugar free, low carb, and gluten free. The moist zucchini cake is topped with a stevia sweetened cream cheese frosting.

Zucchini Spice Cake Cupcakes  #Zucchini #Spice #Cake #Cupcakes  #ZucchiniSpiceCakeCupcakes
Zucchini Spice Cupcakes – Gluten Free


Ingredients
Cupcakes:

  1. 1 teaspoon ground cinnamon
  2. 1/4 teaspoon ground nutmeg
  3. 1/8 teaspoon ground cloves
  4. 1/2 cup coconut oil liquified
  5. 2 large eggs room temperature
  6. 1 1/2 teaspoon sugar free vanilla extract
  7. 1 cup low carb sugar substitute I like to only use 1/2 cup
  8. 1 1/2 cups packed grated zucchini about 295 grams
  9. 1/2 cup walnuts coarsely chopped (optional)
  10. 1 cup almond flour sifted (about 100 grams)
  11. 1/3 - 1/2 cup coconut flour sifted (I used 1/2, may want to use less)
  12. 1/2 teaspoon xanthan gum
  13. 1 teaspoon baking soda
  14. 1/2 teaspoon baking powder
  15. 1/2 teaspoon salt


Cream Cheese Frosting:

  1. 4 ounces cream cheese softened
  2. 2 tablespoons butter softened
  3. 1/2 cup low carb sugar substitute powdered
  4. 1/2 teaspoon vanilla extract

Zucchini Spice Cake Cupcakes  #Zucchini #Spice #Cake #Cupcakes  #ZucchiniSpiceCakeCupcakes
Zucchini Spice Cake Cupcakes 


Instructions
Cupcakes:

  1. Line muffin tins with 12 paper or foil liners.
  2. Stir together almond flour, coconut flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in medium bowl. Set aside.
  3. In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini and Natvia sweetenr, then add flour mixture and stir until combined. Stir in walnuts if using.
  4. Press batter evenly among cupcake liners. Smooth tops if necessary.
  5. Bake at 350°F for 25 to 30 minutes until browned on top and cake is firm to touch.
  6. Remove from oven and allow to cool on cooling rack. Frost with cream cheese frosting if desired.
  7. Store cupcakes in refrigerator or freezer. Allow to come to room temperature before serving.

Frosting:

  1. Powder the Natvia sweetener in NutriBullet type blender or a food processor.
  2. With electric mixer, beat together cream cheese and butter until well combined.
  3. Add powdered Natvia and whip into cream cheese mixture until light and fluffy.
  4. Beat in vanilla extract.


Notes
Makes 12 cupcakes

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