If you’ve already visited Predominantly Paleo for the Pumpkin Spice Cupcake recipe, you must have seen that a very important component was missing… the FROSTING!!! This recipe is a perfect marriage of all things fall: pumpkin, cinnamon, nutmeg, and vanilla – all woven into a delicious cupcake! The best thing about this recipe is how simple it becomes using a Blendtec blender. The blender literally does all the work that the oven doesn’t, leaving very little effort on the baker’s behalf! And the frosting is even simpler! Toss the ingredients into the Blendtec and less than 2 minutes later you’ve got rich creamy frosting with no refined sugar, GMO oils, or artificial fats.
Using real cinnamon and unadulterated coconut palm sugar guarantees a fresher, healthier version than a tub from the supermarket. So the next time you reach for the store bought junk, reach for your Blendtec instead and whip up homemade frosting in less time than it takes to peel back that foil lid on the yucky stuff! The possibilities are endless for the varieties you can create – but first start with this one! This cinnamon frosting is the perfect pairing for these grain free Pumpkin Spice Cupcakes.
- ½ cup sustainable palm shortening
- ¼ cup full fat coconut milk
- ¼ cup maple sugar
- ½ teaspoon ground cinnamon
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