Description
Delightfully fluffy and easy-to-make vanilla cupcakes, perfect for celebrations or a sweet snack.
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 until well combined.
- Combine the wet and dry ingredients until smooth and 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 for the frosting until smooth. Frost the cooled cupcakes and enjoy!
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cupcakes, vanilla, dessert, baking, gluten-free