Pinkalicious Strawberry Cupcakes

For Christmas, my daughter bought me one of those “BabyCakes” baking machines. You know, the kind you plug in? The one she got me has interchangable plates– cupcakes, donuts and cake pops. I really thought I’d never use it, to be honest. But I tried it out today and it worked great on these mini cupcakes! Of course, if you don’t have one, you could just use a mini muffin pan. 🙂

These little cupcakes are soooo cute. Your kids will never know they’re healthy, either. Seriously, aren’t these things cute?! If you don’t like strawberry, you could flavor these however you want: traditional vanilla, almond (like wedding cake), cherry, strawberry banana… and of course, you can use this recipe for mini cupcakes of any color and flavor.

 

Obviously the sprinkles aren’t sugar free, but special dates call for special food, and the cute factor of these precious little cakes are where it really counts. A few sprinkles adds less than 1/2 gram of carbs per serving anyway!

Pinkalicious Strawberry Cupcakes

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Makes 15 mini cupcakes. 1.6g net carbs per cupcake.

Ingredients

    Cake
  • 3/4 C almond flour
  • 1 1/2 T coconut flour
  • 3 T unflavored whey protein powder (could also use pea protein)
  • 1/2 C sweetener (I used Swerve)
  • 1 egg
  • 2 T melted coconut oil
  • 2 T butter, softened
  • 2 T water
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. strawberry extract
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • Tiny drop of naturally colored pink food coloring
  • Frosting
  • 6 oz. cream cheese, softened
  • 2/3 C granulated sweetener (light granules--I used Ideal, could use Splenda or Stevia in the Raw)* (I used Swerve--see notes)
  • 1/2 tsp. strawberry extract
  • 1/2 tsp. water
  • Drop of naturally colored pink food coloring
  • Sprinkles or sliced strawberries for garnish
  • **You may use a sugar free confectioner's sweetener such as Swerve confectioner's in lieu of the granulated sweetener. If you do this, omit the water from the recipe and simply beat all frosting ingredients together at once.)

Instructions

  1. Preheat oven to 350 degrees and line 15 mini muffin pan wells with paper liners (or grease).
  2. In a large mixing bowl, cream together the melted coconut oil, butter and sweetener until light and fluffy.
  3. Add in egg and mix until smooth.
  4. Add in almond and coconut flours, whey protein, vanilla extract, strawberry extract, and salt and beat until smooth.
  5. Add in water, food coloring and baking powder and again, beat until smooth.
  6. Scoop batter into muffin tin wells and bake cupcakes for about 12 minutes or until they are firm and just starting to turn golden around the edges.
  7. Allow cupcakes to cool completely. Prepare frosting while cooling.
  8. Frosting:
  9. Beat cream cheese until it's smooth and creamy. In a small separate cup or bowl, combine water, extract and sweetener and stir until you get a very thick, sticky syrup. (Note: You MUST use a light granulated sweetener that is highly dissolvable or this will not work.)
  10. Beat the sweet syrup into the cream cheese mixture and continue to beat with an electric mixer until it's smooth and sweet. Add in food coloring if desired and beat again until color is uniform throughout.
  11. Frost cooled cupcakes as desired and add sprinkles.

Need Ingredients for That Recipe?

Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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