Fall Spice Cupcakes
This week, our friend Hayley Solano made a seasonal Sweet Laurel recipe for you! These cupcakes are a fun adaptation of our Spice Cake and we know you’ll love them! Take it away Hayley –
Nice to meet you! My name is Hayley Solano, I’m the blogger behind An Enchanted Life, a special space dedicated to inspired living. Whether it’s by baking a homemade treat, stopping to smell the roses, or revisiting a beloved storybook, I believe in celebrating even the simplest moments. Between Sweet Laurel’s cookbook and charming cake shop, they certainly give us plenty of ways to celebrate! I’m thrilled to be visiting Sweet Laurel’s blog today to share one of their delightful recipes with you.
As with all Sweet Laurel recipes, this treat is grain-free, dairy-free, and refined-sugar free. It’s wonderful to have a health-conscious recipe on hand as the coziest time of year arrives! I know I’ll be curling up with a book and these cupcakes more than once this season.
Without further ado, let’s make spice cupcakes together!
Yield: 9 cupcakes
Bake Time: 18-20 minutes
For the Cake
2 ½ cups almond flour or hazelnut flour
½ teaspoon Himalayan pink salt
½ teaspoon baking soda
2 tablespoons cinnamon
½ cup coconut oil
¼ cup maple syrup
1 teaspoon almond extract
1 teaspoon pure vanilla extract
½ cup raisins
½ cup walnuts, roughly chopped
*honey, raisins, nuts or cinnamon sticks to garnish!
For the Coconut Whipped Cream
1 can coconut milk (full fat is necessary)
*make sure your coconut milk can is in the fridge for 24 hrs before using.
1 tablespoon raw honey
1 teaspoon vanilla extract
In a large bowl, stir almond flour, cinnamon, salt and baking soda together. In a separate bowl whisk oil, maple syrup, eggs and extracts. Pour into flour (dry) mixture. Blend well and then add raisins and nuts if desired. Pour into cupcake liners inside muffin pan. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Decorate with coconut whipped cream and any other ingredients you’d like!
To make the coconut whipped cream: Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.
There you have it – it’s time to cozy up and indulge!