Summer is in full swing in our household and with it come the sunny play dates and kiddos running around. There were a couple of birthday celebrations that fell on the same week so I decided to make yummy cupcakes for the kids (and adults) but kept it sugar-free. These were so perfect and refreshing and the best part was zero sugar crash for the kiddos--which is always good for the parents. Haha!
INGREDIENTS
For the cupcakes:
2 oz. butter (softened or gently melted)
2 oz. cream cheese (room temp and soft)
1/3 c sugar substitute (I prefer to use monk fruit)
1/2 tsp vanilla extract
zest from 1 lemon
1/4 tsp lemon oil or extract
1 TBS lemon juice
1/2 c coconut flour
1 tsp baking powder
1/4 tsp salt
3 large eggs (cold)
1/4 c heavy cream
For the frosting:
1 1/2 c butter (softened; I use Kerry Gold unsalted)
1/2 c + 2 TBS cocoa powder
1/2 c sugar substitute (I use Monkfruit)
1 tsp vanilla extract
1 TBS heavy cream
DIRECTIONS
Preheat the oven to 350F. Make sure the rack is in the middle of the oven. Take your muffin pan and grease it well or put cupcake liners.
In a small bowl, sift and mix together the coconut flour, baking powder, and salt. In another small bowl, add lemon juice and heavy cream together.
Take a medium bowl and beat the butter, cream cheese, sugar substitute, and lemon zest until it's light and fluffy. Add one egg and beat it into the mixture and then add 1/3 of the dry ingredients and mix well. Once it's light and fluffy, add the second egg and half of the remaining dry ingredients. And then add in the last egg and the rest of the dry ingredients, followed by the heavy cream and lemon juice mixture. You want to achieve a light and fluffy consistency like that of a mousse.
If you have a piping bag, scoop the batter into the piping bag. Otherwise, a zip-locking bag will do. Just cut about 3/4 inch off the corner and squeeze dollops of the batter into each muffin or cupcake liner. Fill about 3/4 of the way. Make sure there are no peaks and gently bang out air bubbles by picking up the tray several inches off the counter and then dropping it back down.
Place it in the oven and turn up the temperature to 400F for just 5 minutes. Then turn the temp back down to 350F and bake the cupcakes for 20-25 minutes or until they're completely cooked in the centre. Do the toothpick test and cook until it comes clean after being poked into and pulled out from the centre of the cupcakes.
Remove the tray from the oven and let it cool for 10 minutes before removing it from the cupcake tray and onto a cooling rack. I made these a day before so they could chill out in the fridge overnight. That way, I won't risk melting my frosting.
For the frosting
With a mixer, beat the butter until you reach a fluffy consistency (this should take a minute). Beat in the cocoa powder, sugar substitute, and vanilla extract. Start at low speed and then go to high when it's all incorporated and beat for 30 seconds more. Then beat in the heavy cream for another 30 seconds (start slow and then high speed).
You can use a piping bag or keep it simple and use a frosting spatula like I did. I grated some lemon zest on top for added zing and freshness. These cupcakes will keep well in the fridge for up to 6 days. Do not freeze though, it will thaw out all gooey. :)
Enjoy!
