VANILLA COCONUT CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
GLUTEN FREE - PALEO - KETO - SUGAR FREE - LOW CARB
THIS WAS DECORATED FOR VALENTINES DAY EDITION RECIPE. GO AHEAD AND MAKE IT YOUR OWN WITH THE DECOR!
This isn’t your average cupcakes! These decadent guilt-free vanilla and coconut cupcakes have a distinct flavor with moist tones when it hits your palate. There so soft, moist and delicious. Perfect for any occasion!
THIS RECIPE CAN BE MADE INTO A CAKE FORM INSTEAD OF CUPCAKES THE BATTER IS WHAT MATTERS. I USE ONE MEDIUM CAKE PAN TO MAKE THIS RECIPE. MAKE DOUBLE THE BATTER IF YOU WANT TWO CAKE PANS.
Ingredients
Makes 13 Cupcakes
Wet Ingredients
1 Cup almond milk
7 Eggs [large]
1 Stick of butter about ½ cup [melted]
1 Tablespoon of vanilla
Dry Ingredients
1 Cup of coconut flour
¾ Cup Swerve sweetener
½ Teaspoon of stevia extract [powder]
¼ Teaspoon of salt
1 Tablespoon of baking powder
Cream Cheese Frosting Ingredients
4 Oz. Full fat cream cheese [room temperature]
2 Tablespoons of butter [room temperature]
½ Teaspoon of vanilla extract
¼ Cup of heavy whipping cream
¼ Teaspoon of stevia extract [powder]
1/3 Cup of powdered Swerve sweetener
Frosting Preparation
In a stand up mixer or hand mixer with a large bowl; place in your softened cream cheese and butter, beat until smooth. Pour in the vanilla extract, heavy cream, stevia extract and powdered sweetener, whip until combined. Once the frosting is done place it in your piping bag or bowl and set it aside in the fridge until the cupcakes are prepared and cooled.
Cupcake Preparation
- Preheat your oven to 325°F. Line your muffin tins with the cupcake liners; if you’d like you can add coconut oil spray or canola oil spray to the insides of the cupcake liners as the batter tends to stick to the papers when the cupcakes bake. Set aside for later use.
- In a medium bowl place in all of your wet ingredients [see above] stir with a fork or a whisk until all is mixed and combined, set aside. In a large bowl place in your dry ingredients [see above] and with a back of a fork break up any unwanted clumps and mix to combine. Start by slowly pouring in your wet ingredients into the large bowl of dry ingredients, stirring it with a plastic baking spatula or wooden spoon; keep mixing until the batter is smooth. Pour your cupcake batter into the prepared cupcake liners and bake for 20 to 25 minutes, make sure to test your cupcakes by inserting a toothpick in the center and making sure it comes clean and batter-free. Once baked let the cupcakes cool. Start by piping or spreading your frosting onto the cupcakes and serve!
Tip – You can substitute the almond milk for coconut milk or regular milk
[This does not work with coconut cream or thick creamed milks]
Tip – For the dry ingredients you can switch the sweetener and stevia to regular granulated sugar, use the same measurements.
For regular cream cheese frosting
8 Ounces of cream cheese
1 Stick of butter [8 tbsp.]
1 Teaspoon of vanilla extract
1 Cup of powdered sugar
Preparation
- Beat together the cream and butter, place your mixer on low speed and add in your extract and sugar until smooth and creamy.
Natural Food Dyes I Recommend –
India Tree Nature’s Colors [3 count]
Watkins Food Coloring [4 pack]
Color Garden Pure Natural Food Colors [Multi-Pack]
