Sugar-free Lemon Cupcakes with Cream Cheese Frosting
Ingredients
Whipped Cream Cheese Frosting
-
4
ounces
cream cheese, cold
-
¾
cup
heavy cream
-
¼
cup
low carb powdered sugar
Sugar-free Lemon Cupcakes
-
2
ounces
cream cheese, soft
-
2
ounces
butter, soft
-
⅓
cup
low carb sugar
-
½
teaspoon
vanilla extract
-
¼
teaspoon
LorAnn Lemon Oil
-
zest from 1
lemon
-
½
cup
coconut flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
3
large
eggs (cold)
-
¼
cup
heavy cream
-
1
tablespoon
lemon juice
Instructions
- Prepare the frosting by whipping the cream cheese until loose, then adding the powdered sweetener and mixing in the heavy cream until stiff and fluffy.
- Preheat the oven to 350°F and prepare a muffin pan with liners.
- Zest and juice the lemon, and whisk together the coconut flour, baking powder, and salt in a small bowl.
- In a medium bowl, beat the butter, cream cheese, low carb sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and alternate adding the dry ingredients and heavy cream until fully incorporated.
- Spoon the batter into the muffin liners, filling them about ¾ full.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake for an additional 15-20 minutes until firm.
- Cool the cupcakes for 5 minutes before transferring them to a cooling rack.
- Frost the cooled cupcakes with the cream cheese frosting.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
36g
Total carbohydrates
7g
Total protein
7g
Sodium
305mg
Cholesterol
0mg
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