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    Coffee Cupcakes with Cream Cheese Icing sounds fabulous for a Sunday afternoon. This recipe makes 8 cupcakes, you might have double up because they are really delicious.


    For the icing:


    • Preheat the oven to 170ºC. Line a muffin tin with paper cups. Blitz the coconut oil, eggs and pumpkin in a food processor until it is smooth.
    • Combine all the dry ingredients in a bowl, stir in the egg mixture and mix well
    • Spoon into the paper cups, bake for 25–30 minutes until firm, remove and allow to cool completely before icing.
    • For the icing: Whisk all the ingredients until smooth, then ice the cooled cupcakes.

    To serve:

    Serve the coffee cupcakes dusted with extra cocoa powder.

    Source: Lose It Magazine