American · Dessert
Classic Vanilla Cupcakes
A low-carb reimagining of the classic vanilla cupcake, built on an almond and coconut flour base sweetened entirely with allulose, finished with a tangy cream cheese and whipped cream frosting instead of a sugar-laden buttercream.
$2
15 minsPrep
19 minsCook
64 minsTotal
EasyLevel
Nutrition per serving
476Calories
11.5gProtein
43.8gFat
26.7gCarbs
3gSugar
4.5gFiber
557mgSodium
170mgChol
18.9gSat Fat
344mgPotassium
135mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
16gAllulose
0.7gAlcohol
Goes well with
Pale Ale
local
Classic American Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Whisk the almond flour, coconut flour, allulose, baking powder and salt together in a bowl, breaking up any lumps.
3
In a separate bowl whisk the egg, melted butter, sour cream and vanilla extract until smooth, then fold into the dry mix until just combined with no streaks of flour.
4
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
5
Bake for 18-20 minutes until risen and golden and a skewer inserted into the centre comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely, about 30 minutes, before frosting.
7
For the frosting, beat the softened cream cheese with the allulose until smooth, then whisk in the heavy cream and continue beating until thick and pipeable.
8
Pipe or spread the frosting onto the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g finely ground almond flour
- 0.3 oz8g coconut flour
- 0.8 oz22g allulose
- 0.1 oz3g baking powder
- 0 oz1g salt
- 11 egg, room temperature, whisked (50g)
- 1.1 oz30g melted butter
- 0.7 oz20g sour cream
- 0.1 oz4g vanilla extract
- 1.1 oz30g whipped to soft peaks heavy cream
- 1.2 oz35g softened cream cheese
- 0.4 oz10g for frosting allulose
