Low Carb Vanilla Buttermilk Cupcakes with Cream Cheese Frosting
Brightened with the slight tang of buttermilk, these low carb classic vanilla cupcakes are topped with a luxurious cream cheese frosting, delivering just the right amount of sweetness to this fun dessert.
Preheat oven to 350 and place the rack into the lower third. Place cupcake papers into a 12 hole muffin tin. Measure ½ cup of the sweetener and powder it in a coffee grinder.
Preparation: Ready three bowls: 2 smallish bowls and one that is medium-large. In one of the smaller bowls add all of the dry ingredients and whisk well. In the other smallish bowl (with enough room mixing with a hand mixer) add the wet ingredients. To the medium bowl, add the softened butter.
Procedure: With a hand mixer on medium speed, mix the butter until it is smooth and soft. Add the powdered monk fruit sweetener and cream the butter and sweetener together at medium-high speed for 1 minute making sure to scrape down the sides and bottom of the bowl at least once. Add 1 egg and beat again on medium-high speed for about 30 seconds until the mixture is light and fluffy and has grown in size. Make sure to scrape down the sides and bottom of the bowl and get it all mixed.
Give the wet ingredients a quick mix from the hand mixer. Pour ½ of the dry ingredients into the butter mixture and mix thoroughly with the hand mixer. Scrape up any dry ingredients that may be hiding at the bottom of the bowl and mix again. Add ½ of the wet ingredients and mix completely over medium-high speed until the liquid is completely absorbed and the mixture looks light and fluffy. Add the remaining dry ingredients making sure to mix thoroughly to coat all of the dry ingredients. Finish with the last half of the wet ingredients, again scraping the bottom of the bowl and making sure the mixture looks light and fluffy.
Fill the cupcake liners - Easy Way: The batter will be really thick and fluffy. The easiest way to fill the cupcakes liners is to put the batter into a large zip-loc bag and snip off a corner of the bag. Put the tip of the bag into the bottom of a cupcake liner and squeeze until the liner is ⅔ - ¾ full. You don't need to swirl the batter around just squeeze and it will fill and mound itself. There will be batter left over. Lift the cupcake tin several inches above the counter and let it fall. Do this twice to redistribute any pockets of air.
Bake: Put the cupcakes in the oven and turn the heat up to 400 for 2 minutes. Then turn it back down to 350 for 20 - 25 minutes more. The cup cakes will be well browned on top if you used the monk fruit sweetener. Cool completely before frosting.
Frosting: Measure ½ cup of the sweetener and powder it in a coffee grinder. Whip the softened cream cheese until it is smooth, creamy, and free of any lumps. Add the softened butter and whip until the mixture is light and silky smooth. Add the sweetener and mix at medium then high speed until it almost doubles in volume and looks silky and voluminous.
Notes
Nutrition Facts
Low Carb Vanilla Buttermilk Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 268Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 108mg36%
Sodium 369mg16%
Potassium 108mg3%
Carbohydrates 5g2%
Fiber 2g8%
Protein 5g10%
Vitamin A 900IU18%
Calcium 90mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.