Name: Paleo Eggnog Cupcakes with Maple Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 cupcakes
Ingredients: ¾ cup (85 g) almond flour (I used Bob’s Red Mill); 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; 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