low carb vanilla cranberry cupcakes
looking_radishing
Rated 5.0 stars by 1 users
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
1 pack scotty's everyday cupcake + cake mix
- 3 eggs
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6 tbsp melted coconut oil or butter
-
1 tsp vanilla
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1/2 cup chopped strawberries (fresh or frozen)
-
1/2 cup cranberries (fresh or frozen)
-
1/4 cup honey
- One package of fat free cream cheese
-
1/4 cup chocolate nut butter or spread
-
2 tsp milk of choice
-
1 tsp cinnamon
Directions
Preheat the oven to 350ºF.
In a large bowl, combine 3 eggs, 6 tablespoons of melted coconut oil or butter and 1 teaspoon of vanilla. Mix well.
Add in scotty’s everyday vanilla baking mix and stir until combined.
Pour batter into a lined cupcake tin and bake for 20-22 minutes.
To make the filling, heat a saucepan on medium heat. Add 1/2 cup of chopped strawberries, fresh or frozen, and 1/2 cup of cranberries, fresh or frozen. Stir occasionally, using a spatula to mash the fruit into a jam-texture. Add 1/4 cup of honey. Mix again. Remove from heat to once it reaches the jam consistency.
To make the frosting, allow one package of fat free cream cheese to come to room temperature. Add 1/4 cup of chocolate nut butter or spread, 2 tablespoons of milk of choice and 1 teaspoon of cinnamon. Mix well.
Once cupcakes have baked and cooled for 15-20 minutes, remove the center and add in the jam. Then frost each cupcake and top with one cranberry. Store in the fridge to set. Enjoy!