Low Carb Vanilla Cupcakes with Cream Cheese Frosting
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Ingredients
Low Carb Vanilla Cupcakes
- 1 cup almond milk (unsweetened)
- 1 vanilla bean
- 1 cup coconut flour
- 3/4 cups erythritol
- 1 tablespoon baking powder
- 1/2 teaspoons salt
- 7 eggs (large, beaten)
- 1/2 cups salted butter (melted)
- 2 teaspoons vanilla extract
- 1/2 teaspoons liquid stevia extract
Low Carb Cream Cheese Frosting
- 16oz cream cheese (at room temperature)
- 1 cup salted butter (softened)
- 3/4 cups powdered erythritol
- 1/8 teaspoons liquid stevia extract
- 1 tablespoon vanilla extract
Directions
| Low Carb Vanilla Cupcakes | |
| Place almond milk in a small saucepan. Split the vanilla bean and scrape the seeds into the milk. Heat milk over medium heat and bring to a simmer, then add vanilla pod to the milk. Remove from heat, then allow to soak for 30-45 minutes. Remove vanilla bean. Sift coconut flour, erythritol, baking powder, and salt into a large bowl. Add eggs, melted butter, and almond milk and mix well. Add extracts and mix until smooth. Divide batter between lined cupcake tins, filling the cups completely. Bake for 20-30 minutes or until a toothpick comes out clean. Yields 16-18 cupcakes. Recipe adapted from All Day I Dream About Food | |
| Low Carb Cream Cheese Frosting | |
| Cream together cream cheese and butter. Add vanilla extract. Continue to mix while gradually adding powdered erythritol until the desired consistency is reached. | |
| Recipe and Photos from Mayhem in the Kitchen! https://mayheminthekitchen.com/low-carb-vanilla-cupcakes/ | |