Nutmeg-Cream Filled Cupcakes {MMAZ #14}

Ingredients (12 cupcakes)

For Cake

• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 cups all-purpose flour
• 1/2 cup garbanzo flour
• 1 cup brown sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp nutmeg
• 1 1/2 cup pumpkin (canned)
• 1 tbsp pure maple extract

For Filling

• 1/2 cup non-dairy cream cheese
• 2 tablespoon almond milk
• 1 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 tsp almond extract
• 8 drops stevia (I used NuNaturals unflavored)

For Frosting

• 1/2 cup Earth Balance margarine
• 3 cups powdered sugar
• 1/2 tsp kosher salt
• 1 tsp pure maple extract
• 1/2 tsp nutmeg
• 2 tbsp non-dairy milk

Instructions

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.

To make the cream filling, combine all ingredients (non-dairy cream cheese through stevia) in a mixing bowl and mix on medium until thoroughly combined. Set aside.

To make cupcakes, combine almond milk and apple cider vinegar in a small bowl and set aside. In a medium bowl, add all dry ingredients (flours through nutmeg) and whisk together until combined. Add milk mixture, pumpkin, and maple extract and stir until combined.

Pour cake batter (2 heaping tablespoons) into bottom of cupcake pan section until bottom is covered. Add about a tablespoon of cream filling to center of cupcake filling. Top with more cake batter to 2/3 full. Repeat process for all cupcakes.

Bake for 25-30 minutes, or until cake bounces back when pressed lightly. Allow to cook completely.

While cupcakes baking, prepare frosting by combining all ingredients except non-dairy milk in mixing bowl. Mix on medium speed, slowly adding non-dairy milk about 1/2 tablespoon at a time.

Top cupcakes with frosting when cake is completely cool. Top with icing bag (zip-lock bag with the corner cut off works) or frost with a spatula. Sprinkle with extra brown sugar, if desired.