½ cup + 3 tablespoons (72 g) golden flaxseed meal (I used Bob’s Red Mill)
1½ teaspoons granulated stevia
1½ teaspoons baking powder
¾ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground mahlab (optional)
¼ cup (60 ml) pure maple syrup
¼ cup (60 ml) canned full-fat unsweetened coconut milk, stirred before measuring
¼ cup (60 ml) avocado oil or light olive oil
¼ cup (60 ml) water
3 large eggs
1½ teaspoons pure vanilla extract
Buttercream:
4 tablespoons clarified butter/ghee (I used EatLuv)
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon arrowroot starch
1 pinch salt
Instructions
Preheat oven to 375F; line a muffin tray with 9 paper liners.
Whisk together the almond flour, flaxseed meal, granulated stevia, baking powder, nutmeg, salt, and mahlab together in a medium bowl and set aside.
Beat together the maple syrup, coconut milk, oil, water, eggs, and vanilla in a large bowl.
Beat the dry ingredients into the wet ½ at a time, being careful not to overmix. Let the batter set 3 minutes (it will thicken slightly).
Divide the batter between the prepared muffin wells. Bake until a wooden pick inserted inside comes out clean or with just a couple crumbs, about 20 minutes.
Cool 10 minutes in the tray and then transfer the cupcakes to a wire rack to finish cooling.
Once the cupcakes are cooled, make the frosting. Beat together all frosting ingredients in a medium bowl until smooth.
Frost the cupcakes and sprinkle a little more ground nutmeg on top if desired.
Serve or keep covered in the fridge for up to 5 days (let sit at room temperature 15 minutes before serving).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/paleo-eggnog-cupcakes-with-maple-buttercream/