Preheat your oven to 350℉
In a large bowl for the dry mix, combine 1/2 cup of coconut flour and 1/2 tsp of baking soda. Whisk the dry ingredients together and set aside.
In another bowl for the wet ingredients, add 1/2 cup of xylitol-free peanut butter, 1/2 cup of unsweetened applesauce, 1/2 tsp of honey, and crack in an egg. Pour in 2 tbsp of water.
Blend the wet ingredients smoothly using a hand mixer or whisk.
Combine the wet mix with the dry ingredients, stirring until just combined. Avoid overworking the batter.
Line muffin tins with cupcake liners and fill them three-quarters full with the pupcake batter.
Bake in the preheated oven for 20 minutes. Ensure the right temperature and timing for a perfect result.
Let the pupcakes cool before serving. If you plan to add frosting, keep reading.
PEANUT BUTTER FROSTING:
Begin with 1/2 cup of creamy peanut butter. Place it in a large bowl.
Add in 4 oz of cream cheese to the bowl with the peanut butter.
Scoop 1/3 cup of Greek yogurt into the same bowl.
Blend with the hand mixer until the mixture is creamy and well combined.
Fill a piping bag with the peanut butter frosting.
Top each pupcake with the frosting.
