Sugar-free Lemon Cupcakes with Cream Cheese Frosting
Ingredients
The frosting
-
4
ounces
cream cheese, cold
-
¾
cup
heavy cream
-
¼
cup
low carb powdered sugar
The 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 loosened, then add powdered sweetener and mix well.
- Gradually add heavy cream to the mixture until stiff and fluffy, then refrigerate if not using immediately.
- Preheat the oven to 350°F and prepare a muffin pan with cupcake liners.
- Zest and juice the lemon, then whisk together coconut flour, baking powder, and salt in a small bowl.
- In a medium bowl, beat the first six cupcake ingredients until light and fluffy.
- Add one egg at a time, mixing well after each addition, followed by the dry ingredients in portions.
- Finish by adding the heavy cream, ensuring the batter is thick yet fluffy.
- Spoon the batter into the cupcake liners and bake at 400°F for 5 minutes, then reduce to 350°F and bake for an additional 15-20 minutes.
- Allow the cupcakes to cool before frosting them with the cream cheese mixture.
Nutrition Facts (estimated)
Servings
6
Calories
375
Total fat
36g
Total carbohydrates
7g
Total protein
7g
Sodium
305mg
Cholesterol
0mg
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