25 August 2018

Classic Vanilla Cupcakes

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5 eggs, separated
1 tbsp vanilla
1 stick butter, melted
1/2 cup golden Lakanto or brown Swerve
1 and 2/3 cup almond flour
1/3 cup coconut flour
6 oz cream cheese
1.25 cup unsweetened vanilla macadamia milk, divided
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp monk fruit juice concentrate 
1/2 tsp cream of tartar 

See recipe here


1) Separate 5 large eggs. Place whites in a standing mixer and yolks in a large bowl.

2) Add vanilla, melted butter and brown sugar substitute to the egg yolks. Stir well.

3) Add in almond flour and coconut flour. Stir well. (Batter will be very thick at this point.)

4) Heat cream cheese for 20 seconds in the microwave and then stir into batter.

5) Add 1 cup of the unsweetened vanilla macadamia nut milk to the batter. Stir well.

6) Add in baking powder, baking soda, salt and monk fruit juice concentrate.

7) Pre-heat oven to 350 degrees.

8) Add cream of tartar to egg whites. Stir until stiff peaks form.

9) Pour cake batter into standing mixer with stiff peaks.

10) Once lightly mixed, add the final 1/4 cup of macadamia milk.

11) Blend until smooth.

12) Fill cupcake tin liners slightly less than 3/4 full. It should make around 21 cupcakes.

13) Bake for 20 minutes.

14) Remove from oven and cover pans with foil.

15) Return to over for 12 minutes.

16) Remove cupcakes from oven and allow to fully cool before frosting them.

17) Enjoy!

Picture Instructions:

Nutrition Facts:

Without buttercream

With buttercream

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