Low Carb Vanilla Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling- a sugar-free, low carb delicious cupcake combination of sweet and tart flavors!
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Low Carb Vanilla Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling are such a fun summer recipes! It has a vanilla cupcake base that I love (after many many trial and errors), a strawberry jam filling and a cream cheese buttercream frosting! I really makes for one delicious cupcake, that’s for sure!
The vanilla cake calls for almond flour and oat fiber. Oat fiber is different than oat flour… it’s just the FIBER parts of the oat. So basically it has no fat or carbs. You can find out more info about oat fiber here: https://gwens-nest.com/oat-fiber-vs-oat-bran/
I used THM Gentle Sweet for Vanilla Cupcake base. It is my favorite sweetener because it blends both erythitol and stevia (and xylitol if using the xylitol kind) together to make a really great tasting sweetener. Also, you don’t need as much of the THM Gentle Sweet as you would regular sugar so it goes a lot further. It’s about twice as sweet as sugar… but I usually just try whatever batter I am using to see if its sweet enough or not.
Once the cupcake has been made and allowed to cool… I take a small amount out of the middle, add in the strawberry jam and then place the removed insides back on top of the jam. Next comes the delicious frosting!
Cream Cheese frosting is one of my absolute favorite kind of frosting! I use a mix of cream cheese and butter to make a great consistency and flavor! The frosting is sooooo good in this recipe because it really compliments the strawberry jam! The sweetener I used for the frosting is Powdered Swerve.
As you can see in this photo it’s just perfection… haha! Look that the middle… think jelly-filled donut but better! And how great is it that it’s SUGAR-FREE!
Just so it’s clear… these are low carb. Because of the higher fat and lower carb it makes this recipe a heavy THM S. Not one you want to have every day but they really make a great special occasion dessert! Perfect party cupcakes!
Hope you enjoy this combination of flavors!
Here are a few recipes you may want to try:
Vanilla Cupcakes with Chocolate Frosting
Items you may want to purchase through my affiliate link:
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Low Carb Vanilla Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling
Description
Low Carb Vanilla Cupcakes with Cream Cheese Frosting and Strawberry Jam Filling- a sugar-free, low carb delicious cupcake combination of sweet and tart flavors!
Ingredients
Vanilla Cupcakes:
2 cups of almond flour
1/2 cup of THM Oat Fiber (if you don’t have this try using 1/2 cup of coconut flour instead)
1 1/2 tsp of Baking Powder
1/2 tsp of THM Mineral Salt
1 cup of melted unsalted butter (two sticks)
3/4 cup of THM Gentle Sweet
1 tsp THM Vanilla
1/2 cup of sour cream (if you don’t have this you can use Greek Yogurt or even Kefir)
1/3 cup of unsweetened cashew or almond milk or even half and half
1 cup of egg whites
Cream Cheese Frosting-
1 – 8oz package of Cream Cheese (room temp)
1/2 cup of unsalted butter (one stick. room temp)
1 1/2 cup of Powdered Swerve (this brand works best and I do not have a good substitute)
1 tsp of vanilla
A pinch of salt
1 Strawberry Jam recipe (you will have leftovers)
Instructions
Pre-heat over to 350 degrees.
Line two cupcake pans with 18 cupcake liners.
For the cupcake batter, add the flour, oat fiber, salt & baking powder in a small bowl.
Melt butter and set aside to cool slightly.
Mix butter, cashew or almond milk, & sweetener together well.
Add vanilla, sour cream and egg whites & mix.
Add the dry ingredients to the wet ingredients and mix well.
Scoop about a 1/3 cup of batter or a muffin scoop size into the 18 cupcake liners.
Place in the oven and bake for 17 minutes.
Remove from oven and allow to cool completely before adding on the frosting.
Take out about 1/2 an inch of the cupcake and set aside.
Fill with strawberry jam.
Cover the jam with the cupcake pieces.
For the Frosting-
Whip the cream cheese and butter together well.
Add all other ingredients and mix with a hand mixer until completely fluffy.
Spread over cooled/filled cupcakes.
Store cupcakes in the fridge.
Enjoy.
Those look delicious!