Step 1

Preheat the oven to 350ºF and line a standard muffin tin with 6 parchment or silicone liners.

Step 2

In a large bowl, whisk together the coconut flour, sweetener, whey protein, baking powder, spices, and salt.

Step 3

Stir in the eggs, melted butter, water, and vanilla until well combined and the batter is smooth. If the batter is overly thick, add water 1 tablespoon at a time, until easily scoopable.

Step 4

Divide the batter evenly between the prepared muffins cups and smooth the tops. Bake 20 to 25 minutes, until golden brown and the tops are just firm to the touch.

Step 5

Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.

Step 6

In a large bowl, beat the cream cheese and butter together on medium until very smooth, about 90 seconds.

Step 7

Add the sweetener and beat in until combined. If your powdered sweetener has clumps, sift it through a fine mesh sieve into the bowl. (Tip: Use a spoon to move it around in the sieve and to break up the clumps).

Step 8

Add the cinnamon and vanilla and beat until well combined, scraping down the sides of the bowl and beaters as needed. Beat in the heavy whipping cream.

Step 9

Taste and adjust cinnamon and sweetener as desired. Then pipe or spread onto the cooled cupcakes.