GINGERBREAD CUPCAKES WITH LEMON CREAM CHEESE FROSTING

INGREDIENTS

CUPCAKES:

• 1/2 cup Kerry Gold butter (1 stick)
• 2 cups almond flour
• 2 tsp. baking powder
• 1/2 cup Swerve granular
• 2 Tbsp ground ginger, divided
• 2 Tbsp cinnamon, divided
• 2 tsp. allspice, divided
• 2 tsp. nutmeg, divided
• 1/4 tsp. cloves
• 1/2 cup sour cream 3 pastured eggs

CUPCAKES:

• 8 oz cream cheese, softened
• 1/2 cup Kerry Gold butter (1 stick), softened
• 2/3 cup Swerve Confectioners
• Zest of one lemon, grated
• 1/2 lemon, juiced (or more to taste)
• 3 Tbsp heavy cream (or more to make of spreadable consistency)

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a small pan over medium-low heat, melt the butter. Add 1 Tbsp ginger, 1 Tbsp cinnamon, 1 tsp. allspice & 1 tsp. nutmeg and whisk well. Bring to a simmer, then remove from heat and set aside.
3. In a large bowl, mix the almond flour, baking powder, Swerve, 1 Tbsp ginger, 1 Tbsp cinnamon, 1 tsp. allspice, 1 tsp. nutmeg and 1/4 tsp. cloves.
4. Add melted butter and sour cream, whisking loosely. Add eggs and mix until batter forms.
5. Fill silicone cupcake pan or cupcake liners close to full. Bake 20-25 minutes – until toothpick inserted comes out clean.