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!
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
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.