Golden Milk Cupcakes by Jamaican Mountain Peak

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty taste.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds well.

Add all dry ingredients into a sifter.

Add 2 packs of Mountain Peak special mixture to the dry ingredients and sift well.

Set the dry mixture aside.

In a bowl, mix together honey and coconut oil until combined.

Add in 1 egg and mix well.

Stir in vanilla essence or extract.

Gradually add in the dry mixture in thirds, alternating with milk, mixing on low speed to avoid over mixing.

Scoop the batter into muffin pans, filling halfway or 3/4 for larger muffins.

Bake at 325°F for 15 minutes.

Allow cupcakes to cool completely before frosting.

For frosting, mix 1 block of cream cheese with 1 packet of Mountain Peak pumpkin spice golden turmeric latte.

Taste and add sugar or icing sugar if desired, then add food coloring and mix.

Pipe frosting onto cooled cupcakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens