Grain-Free Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting
 
 
Pumpkin Cupcakes which are filled in the middle with spiced buttercream frosting. These grain-free, gluten-free, honey sweetened cupcakes were inspired by Duncan Hines Limited Edition Decadent Pumpkin Spice Cupcakes.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 6 large whole eggs (293 grams)
  • ½ cup butternut squash, winter squash or pumpkin
  • ½ cup coconut oil
  • ½ cup honey
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla
  • ½ cup coconut flour, packed (87 grams)
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • FROSTING
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature.
  2. I recommend using Silicone Baking Cups, they are magic when it comes to releasing cupcakes or muffins!
  3. I don't recommend using regular paper cupcake liners as the cupcakes will stick terribly. If you don't have the silicone baking cups, grease the cupcake tins well and dust with coconut flour. If you do have silicone cupcake liners, grease them very lightly with butter or coconut oil.
  4. In a large mixing bowl, combine eggs, squash, coconut oil, honey, cinnamon, ginger, cloves, nutmeg, vanilla and baking soda.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It's better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Add apple cider vinegar and mix together quickly.
  11. Spoon batter immediately into cupcake tin.
  12. Place in a preheated oven. Bake 20-35 minutes.
  13. Cupcakes will feel firm to the touch when done.
  14. FROSTING INSTRUCTIONS
  15. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  16. Measure out the spices and place in a bowl nearby.
  17. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer). While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  18. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  19. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  20. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  21. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  22. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  23. Add vanilla and mix well.
  24. Add spices, mix well.
  25. Once the cupcakes have completely cooled, take a sharp knife and cut a circle in the middle of the cupcake. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  26. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  27. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2014/10/pumpkin-cupcakes-with-pumpkin-spice-buttercream-frosting/