Low Carb Recipes | LOW CARB STRAWBERRY CUPCAKES WITH VANILLA FROSTING #lowcarb #strawberry #cupcakes #vanilla #frosting

Fresh strawberries in moist delicious cupcakes with a secret ingredient that gives the frosting incredible strawberry flavor!

Fresh strawberries in moist delicious cupcakes with a secret ingredient that gives the frosting incredible strawberry flavor!

LOW CARB STRAWBERRY CUPCAKES WITH VANILLA FROSTING

yield: 9

prep time: 30 MINUTES

cook time: 20 MINUTES

additional time: 20 MINUTES

total time: 1 HOUR 10 MINUTES

Sugar-free low carb strawberry cupcakes. These cupcakes are a great replacement for the real thing without all the sugar.

INGREDIENTS

Cupcake Batter

• 1 cup almond flour (I like Bob's Red Mill)
• 1/4 cup coconut flour ( I like Anthony's)
• 1 tsp baking powder
• 1/4 tsp xanthum gum
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 1 cup of fresh strawberries
• 1/3 cup of butter (or coconut oil)
• 1/3 cup of cream (or coconut milk)
• 1 tsp apple cider vinegar
• 1 Tbsp vanilla
• 2 large eggs

Whipped Cream Frosting

• 1 cup cream cheese
• 1 cup heavy whipping cream
• 1/2 cup powdered erythritol
• 1 Tbsp vanilla

INSTRUCTIONS

Roasted Strawberries

1. Preheat oven to 350F.
2. Roast sliced strawberries on a cookie tray lined with parchment paper for 10-20 minutes. Keep an eye out on them. Pull them out before they start browning.
3. Chop strawberries into small bits, and reserve any juices.

Cupcake Batter

1. Preheat oven to 350 and prepare a standard muffin tin with 9 cupcake liners.
2. Add eggs to a mixing bowl and mix on high for 2 minutes.
3. Add vanilla, cream, melted butter, vanilla, and apple cider vinegar to egg mixture and blend until well incorporated.
4. Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and powdered erythritol in a large bowl.
5. Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
6. Fold in roasted strawberries.
7. Divide batter between the 9 cupcake liners. Filling each liner 3/4 the way full. A standard ice cream scoop is the perfect measurement for this and keeps everything neat and tidy.
8. Bake in a 350F oven for 20-25 minutes or until a tooth pick inserted comes out clean.
9. Cool on a cooling rack for about an hour before adding frosting.

Whip Cream Frosting

1. Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
2. Add vanilla, powdered erythritol and food dye. (I added a touch of pink)
3. Add 1 cup of full fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whip cream and cream cheese fluffy up and resemble buttercream frosting.
4. Do not over beat. Over beating will cause the mixture to liquify.

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