Preheat the oven to 350 degrees F and place rack in the middle position. Line 6 regular-sized muffin wells with parchment or paper liners. Combine the dry ingredients in a bowl and mix together.
In a food processor fitted with a metal blade, add the cream cheese, butter, and Sukrin Gold and process until combined. Scrape the bowl. Add 1 egg, the Nielsen-Massey Vanilla and Coffee Extracts and stevia glycerite to the processor. Process until combined and scrape the bowl.
Add 1/2 of the dry ingredients to the food processor and process. Scrape the bowl, add 1 egg and process until smooth. Repeat with the remaining dry ingredients and last egg. Finish with the addition of heavy cream.
Spoon the cupcake batter into a quart zip-loc bag and snip off a corner (cut should about 1/2-inch in length). Place the tip of the bag into a lined cupcake well and begin squeezing a fat mound into the well, filling about 3/4 full. Smooth/flatten the tops with your finger.
Bake the cupcakes for 30-35 minutes or until the cupcakes are springy to the touch but still sound a little moist. Cool for 5 minutes in the pan before removing to a cooling rack. Place in an airtight container in the refrigerator until ready to top with whipped cream.
Place the whipped cream, sweetener and Nielsen-Massey Pure Vanilla Extract in a small bowl and whip until very thick. Top cupcakes. Sprinkle with pumpkin pie spice.
Preheat the oven to 177 degrees C and place rack in the middle position. Line 6 regular-sized muffin wells with parchment or paper liners. Combine the dry ingredients in a bowl and mix together.
In a food processor fitted with a metal blade, add the cream cheese, butter, and Sukrin Gold and process until combined. Scrape the bowl. Add 1 egg, the Nielsen-Massey Vanilla and Coffee Extracts and stevia glycerite to the processor. Process until combined and scrape the bowl.
Add 1/2 of the dry ingredients to the food processor and process. Scrape the bowl, add 1 egg and process until smooth. Repeat with the remaining dry ingredients and last egg. Finish with the addition of heavy cream.
Spoon the cupcake batter into a quart zip-loc bag and snip off a corner (cut should about 1/2-inch in length). Place the tip of the bag into a lined cupcake well and begin squeezing a fat mound into the well, filling about 3/4 full. Smooth/flatten the tops with your finger.
Bake the cupcakes for 30-35 minutes or until the cupcakes are springy to the touch but still sound a little moist. Cool for 5 minutes in the pan before removing to a cooling rack. Place in an airtight container in the refrigerator until ready to top with whipped cream.
Place the whipped cream, sweetener and Nielsen-Massey Pure Vanilla Extract in a small bowl and whip until very thick. Top cupcakes. Sprinkle with pumpkin pie spice.
Pure Coffee Extract
Pure Vanilla Extract
