Do pumpkin cupcakes need to be refrigerated?

These pumpkin cupcakes can be stored overnight at room temperature, in an airtight container, so long as they're unfrosted. The coconut cream frosting does not last at room temperature for more than a few hours and must be refrigerated. The cupcakes, however can be left out longer.

Can I make these ahead of time?

Yes! The cupcakes can be made ahead of time. Store them in an airtight container at room temperature for up to 24 hours, or in the fridge up to 2 days. Don't frost and decorate them until just before you're ready to serve.

My frosting is too runny! What do I do?

Before making your frosting, make sure that you're using canned coconut milk/cream that has been refrigerated overnight. This will help separate the cream from the liquid, making the frosting firmer. Another thing to note, coconut cream will melt at high temperatures. This frosting recipe is not one to make and serve on a hot summer day.

Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free)

Description

Paleo pumpkin cupcakes made with cassava flour and sweetened with maple syrup. Grain free, gluten free, dairy free and nut free!

Ingredients

Scale

Cupcakes

1/2 cup pumpkin puree
2 large eggs
1/4 cup maple syrup
1/4 cup olive oil (unrefined, extra virgin)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup + 2 Tbsp cassava flour (105g)*
2 tsp paleo baking powder
1 tsp cinnamon
1/4 tsp salt

Frosting

1 cup coconut cream, refrigerated**
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 Tbsp tapioca starch

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Instructions

Cupcakes

Preheat oven to 350 degrees F. Line a muffin tin with 9 silicone or paper muffin liners.
In a medium-sized mixing bowl, whisk together all wet ingredients. This includes the pumpkin, eggs, maple syrup, olive oil, vanilla and apple cider vinegar.
Add in dry ingredients: cassava flour, baking powder, cinnamon and salt. Whisk until just combined.
Scoop the batter into your lined muffin tin, making 9 cupcakes. Each slot should have about 1/4 cup batter.
Place the cupcakes in your oven and bake at 350 degrees for 20 minutes.
Remove the cupcakes from your oven, cool a few minutes in the baking pan, then transfer them to a wire cooling rack. Cool to room temperature before frosting.

Frosting

Combine coconut cream, maple syrup and vanilla in a small mixing bowl. Whisk until smooth.
Add in tapioca flour. Whisk until smooth.
Place frosting in a plastic baggie, cut a hole in one end and pipe onto cooled cupcakes.

Notes

Storage: Cupcakes best stored in fridge. I recommend waiting to frost and decorate the cupcakes until just before they're served.

*For best results, use Otto's cassava flour and measure by weight (given in grams)

**Just the cream from a can of full fat coconut milk or canned coconut cream. Be sure to refrigerate the can overnight, so that the cream completely separates from the liquid.