Description
Delightful and easy homemade vanilla cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol (or other sugar substitute)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1/4 cup butter, softened
- 1/2 cup erythritol (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the almond flour, erythritol, baking powder, and salt together in a large bowl.
- Whisk together the eggs, almond milk, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- Beat together the cream cheese, butter, erythritol, and vanilla extract until smooth for frosting.
- Frost the cooled cupcakes with the cream cheese frosting.
Notes
Store in an airtight container in the fridge for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: vanilla cupcakes, easy dessert, gluten-free baking, homemade cupcakes