It’s fall here in beautiful Nova Scotia, and the days are definitely getting cooler, the leaves are starting to turn, and most importantly baking season is back on baby! Although I do admit whenever I’d find a cool enough day during the summer the oven would come on and we’d suffer but we’d eat yummy low-carb baked goodies. Sadly that didn’t happen often enough. I really missed being in the kitchen creating and smelling the aromas that wrap around you, coaxing you to salivate as you await the finished product. Then finally just when you think you can’t wait a minute longer you finally get to bite into that yum yum……. AHHHHHH catharsis!!!! ❤ ❤ ❤
Fall always inspires me to create warm sweet spicy numbers. You know exactly what I mean don’t you? How about some…pumpkin, apple, pear something or other… to name a few. However today I’m keeping it super simple with a recipe I know you’ll love as much as I do.
It’s so sweet and spicy, with the playful flavors of cinnamon, nutmeg, clove and allspice marrying together so delicately and perfectly. Deciding to top this with a Maple Brown Sugar Cream Cheese Icing made perfect sense to me, and it matches the warm spicy flavors so perfectly that you’ll be so glad you got yourself into the kitchen to make these beauties.
These Spice Cake Cupcakes truly are the quintessential “flavors of Fall” all on their own….warm, spicy, and sweet, but when you top them off with Maple Brown Sugar Cream Cheese Icing….you’re automatically transported to thoughts of Thanks-giving, fall foliage, and big warm sweaters. Delightful! ❤ ❤ ❤
For the Cupcakes-
1 cup Almond Milk (at room temperature)
2 tsp white vinegar
2/3 cup Gentle Sweet – OR – 1/3 cup Super Sweet (buy here) Or sweetener of choice…here’s a handy sweetener conversion chart
1 cup Butter softened (Or Coconut oil for dairy free)
5 large Eggs
1 3/4 cup Baking Blend (buy here) – OR – 1 3/4 cup Nili’s Baking Mix (see here)
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
2 tsp Cinnamon ground
1 tsp Nutmeg ground
1/2 tsp Allspice ground
1/2 tsp Cloves ground
1/4 tsp Mineral Salt (buy here)
For the Icing-
1/2 cup Butter softened
8 oz Cream Cheese softened
1 1/2 tsp Maple Extract
2 Tbsp of Gwen’s Nest Brown Sugar (find recipe here) *important info see notes!!!
For the Cupcakes-
- Preheat oven to 350 degrees F, prepare muffin tin with butter or if using cupcake liners spray liners with coconut oil.
- Add white vinegar to Almond Milk and set aside
- Cream together sweetener and butter in a large bowl stand mixer or with a hand held mixer.
- One by one add eggs and blend well for each egg.
- Add remaining dry ingredients and mix until well blended, wiping down sides of bowl as you go.
- While mixing slowly add the almond milk/white vinegar mixture. Blend well
- Scoop batter into prepared muffin tin by the 1/4 cup size scoop.
- Bake at 350 degrees for 25 mins (while cupcakes are baking make icing)
- Let cool completely before icing.
For the Icing-
- Whip together softened butter and softened cream cheese in medium sized bowl stand mixer or hand mixer until fluffy
- Add sweeteners and extract and whip well wiping down sides of bowl as you go.
- Set aside to ice the cupcakes until they are fully cooled.
*I make Gwen’s Brown Sugar recipe with Super Sweet Blend but in the same amounts. She recommends you use Xylitol or Erythritol, so if you do indeed use Erythritol or Xylitol to make her brown sugar use 2/3 cup instead of 2 Tbsp as noted.
21 thoughts on “Spice Cake Cupcakes with Maple Brown Sugar Cream Cheese Icing (THM S)”
Hi Chrissy, I bought the Swerve brown sugar, do you think I could use that instead of making Gwen’s brown sugar? Have you ever used it? I haven’t tried it yet, just got it in the mail. Making this recipe now!
oh gosh, ignore that, I didn’t buy brown sugar I bought swerve confectioners sugar! I bought “just like brown sugar” brown sugar…
Do you have a nutritional value for these cupcakes? They sound and look delish!
No I don’t sorry. I don’t count calories with Trim Healthy Mama it’s incredibly freeing.
Really? Wow…I’m going to have to look into that!
This recipe came up with interesting timing. My son, not three days ago, asked if I could eat spice cake on my diet plan. I think he was hinting for me to make him some spice cake. Now I have the answer. I hope he likes them or we will have these and a box cake version.
don’t you just love it when stuff that like that works out? LOL Brilliant timing 🙂
Anyway we can Pin this recipe? I keep all my THM recipes on my P page.
All of my recipes have a pin located at the very bottom of the recipe page under the “share this”.
Just a question….do you ever use sprouted whole wheat flour in any of your THM recipes? Is it Ok to use in E dishes?
Yes in E dishes sprout whole wheat is great!
Can you explain the brown sugar? You made her with 1 cup of super sweet??
With the THM supper sweet blend, its linked in the recipe
Ok you just said in all the same amounts so I understood that to be 1 cup of sweet blend like her recipe says to use xylitol
Yes that’s correct. It’s way sweeter then xylitol though so after it’s all made you’ll use less do to that.
Or was it the super sweet equivalent to 1 cup xylitol? Which would be 1/4 cup that you used in her sweet blend recipe? Sorry I was confused by that and am about to make these
How many does this make? It seemed like too much batter for a dozen, but the directions only say to prepare a muffin tin. Mine came out kinda flat, but I think it’s because I overfilled the cups.
If you read the print out sheet it says this. Recipe yeilding 18 cupcakes.
They come out a bit flat so you’re good, and you can kinda see that in the pictures. Good you like them. <3
I see that now, how funny! I must have been really tired last night, I swear I read that part a dozen times and never saw the yield at the end. Thank you!
You’re so welcome!! <3