Low Carb Vanilla Cupcakes with Cream Cheese Frosting
Ingredients
Dry Ingredients
-
1
cup
almond flour
-
⅓
cup
coconut flour
-
¼
cup
oat fiber
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
xanthan gum
-
¼
teaspoon
salt
Cream Together
-
1
stick
salted butter
-
½
cup
Lakanto Monk Fruit Sweetener
-
1
large
egg
Wet Ingredients
-
⅔
cup
buttermilk
-
2
large
eggs
-
2
teaspoons
vanilla
-
½
teaspoon
stevia glycerite
Silky Cream Cheese Frosting
-
1½
packages
cream cheese
-
1
stick
salted butter
-
½
cup
Lakanto Monk Fruit Sweetener
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with cupcake liners.
- In a small bowl, whisk together all dry ingredients.
- In another bowl, mix the wet ingredients together.
- In a medium bowl, cream the butter and sweetener until smooth.
- Add one egg to the butter mixture and beat until fluffy.
- Alternately add the dry and wet ingredients to the butter mixture, mixing until combined.
- Fill the cupcake liners with the batter using a zip-loc bag for easy filling.
- Bake the cupcakes at 400°F for 2 minutes, then reduce the temperature to 350°F and bake for an additional 20-25 minutes.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip the cream cheese until smooth, then add the butter and sweetener, mixing until light and creamy.
Nutrition Facts (estimated)
Servings
14
Calories
268
Total fat
26g
Total carbohydrates
5g
Total protein
5g
Sodium
369mg
Cholesterol
108mg
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