Vanilla Cupcakes with Whipped Cream Frosting

SERVINGS: 8 CUPCAKES

Light, fluffy, and gently sweet, these vanilla cupcakes are a timeless favorite. Topped with airy whipped cream and made with almond flour and zero added sugar, they’re a perfect treat for special occasions—or any time you need a classic comfort.

Ingredients:

Cupcakes:

1 ½ cups almond flour
2 tbsp coconut flour
1 ½ tsp baking powder
¼ tsp salt
3 eggs, room temperature
¼ cup unsweetened almond milk
¼ cup melted butter or coconut oil
¼ cup powdered monk fruit sweetener
1 tbsp vanilla extract

Whipped Cream Frosting:

½ cup heavy whipping cream
1 tbsp powdered monk fruit sweetener
½ tsp vanilla extract

Instructions

1. Preheat: Preheat oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners.
2. Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Mix Wet Ingredients: In a separate bowl, beat together the eggs, almond milk, melted butter, sweetener, and vanilla until smooth.
4. Combine: Add the dry ingredients to the wet and mix until just combined. Let the batter rest for 2–3 minutes to thicken slightly.
5. Bake: Divide evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let cool completely before frosting.
7. Make the Frosting: Whip the cream, sweetener, and vanilla together until soft

NUTRITION Per Serving % of Daily Value

Calories 225 —
Total Fat 20g —
Saturated Fat 8.5g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 6.4g —
Trans Fat 0g —
Cholesterol 75mg —
Sodium 115mg ~5%
Total Carbohydrates 5.3g —
Dietary Fiber 1.8g —
Total Sugars 0.8g* —
Protein 4.3g —
Vitamin A 170mcg ~19%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 100mg ~2%
Calcium 55mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here

Iron 0.7mg ~4%

peaks form. Pipe or spoon onto cooled cupcakes.